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
- 1–1 1/2 cups (240-355ml) purified water
- 1/4–1/3 cup (45-60g) buckwheat groats
- 2–3 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.