These little cakes are a little bit like rice krispy cakes or maybe more like sugar puff cakes but without the sugar.  They are made with puffed buckwheat, which I found in Holland & Barrett and I have been adding it to my cereal, but saw a recipe using rice and I tried them out.  It’s odd because it looks like a crispy bar, but actually they aren’t, they’re softer and have a more ‘natural’ taste.



100g Dark chocolate
50g Milk chocolate
50g Puffed Buckwheat
30g Chopped pistachios
75g Crunchy Peanut butter
50g Goden syrup
1tsp Vanilla extract



Mix the buckwheat with the nuts.  Slowly melt the chocolate over a water bath and when completely liquid, stir in the peanut butter, syrup and vanilla.  Then mix the chocolate into the buckwheat and place in a lined brownie tin.  Refrigerate for at least an hour and then cut up.  I got about 20 slices out of this mix.



5kCal per 1g

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