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Greek Goddess Cocoa Bowl

  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 1-2 bowls 1x


A yummy dessert bowl with crunchy chocolate-toasted buckwheat, figs, and a dusting of cocoa from the Nourishing Superfood Bowls cookbook!


  • 1/2 cup (85g) dried figs, stems removed
  • 11 1/2 cups (240-355ml) purified water
  • 1/41/3 cup (45-60g) buckwheat groats
  • 23 tsps (5-7g) unsweetened cocoa powder
  • 2 tsps (10ml) coconut oil
  • 1 tbsp (12g) coconut sugar or brown sugar
  • 1 medium banana (fresh or frozen)
  • 1 1/4 cups (310g) Greek or nondairy yogurt
  • Cocoa nibs or dark chocolate chips
  • Optional: extra cocoa powder


Preheat the oven to 350F (177C).

Soak the figs in water for 30 minutes to soften. Soaking will expand the figs and create a smoother texture for the dessert bowls. Discard the water after soaking. Slice the soaked figs and set aside.

In a small bowl, combine the buckwheat groats with the cocoa powder, coconut oil, and sugar, mixing well. Spread the coated buckwheat groats on a cookie sheet and toast for 5-6 minutes. Remove from the oven and set aside.

In a blender, combine the banana and yogurt, blending well. For an extra-thick consistency, use a frozen banana (I did!)

Pour the banana and yogurt mixture into a serving bowl and top with the cocoa crispy toasted buckwheat and sliced figs. Top with the cocoa nibs or dark chocolate chips. Feel free to add a bit of dark cocoa powder for dusting, if desired.