Buckwheat Chocolate Crackles; dessert you wont feel guilty about

Move over rice bubble filled chocolate crackle of my childhood, here comes a treat that you don’t need to feel guilt about, even after the 4th or 5th. Yes, I basically ate all of these moments after they set.

Buckwheat Chocolate Crackles

Big surprise, I am someone who loves using different fun and healthy ingredients in my cooking. One of these fun ingredients I love to use is buckwheat grouts, however as a cash strapped young woman, filling my cupboards with the likes of buckwheat grouts, activated nuts and anything from matcha to maca, is just a little too much. That’s why when I found out Coles now has buckwheat grouts for $3.50 for 500g packet, I went bananas! Yes, literal bananas. No longer do you need to head to your local health store or scoop and weigh joint, good old Coles has your back ladies.

So, after going crazy and stocking up on a bunch of buckwheat grouts, I then had to work out what I was going to do with them all. I've put them in homemade muesli before, used them as a healthy cake base and even cooked them as an alternative to rice or quinoa. But, I have to say mixing up this new recipe had me all so excited! Move over rice bubble filled chocolate crackles of my childhood, here comes a treat that you don’t need to feel guilty about, even after the 4th or 5th. Yes, I basically ate all of these moments after they set, and the few I shared with friends were raved about.

Is there anything better than impressing a friend with a super simple recipe? Well eating it of cause.


  • 1 cup Buckwheat grouts

  • 5 tablespoons Cocoa powder

  • 1/4 cup Desiccated coconut

  • 1/2 cup Pecans - roughly chopped

  • 1/4 cup Goji berries

  • 1/4 cup Sesame seeds

  • 1/4 teaspoon Salt

  • 5 tablespoons Rice malt syrup (although maple syrup works just as well)

  • 5 tablespoons Coconut oil

  • 1 large teaspoon Tahini paste

  • Pumpkin seeds (optional - for decoration)


  1. Combine all dry ingredients into a bowl and stir until all mixed through.

  2. In a small saucepan, begin to melt the rice bran syrup, stir until it is a thin runny liquid. Do not boil.

  3. Turn off the heat under the saucepan and add to the melted rice bran syrup the coconut oil. stir through until melted.

  4. Once the coconut oil has melted add in tahini paste and mix until the mixture is smooth and well combined.

  5. Pour the liquid mixture into the dry ingredients and combine well.

  6. Scoop and press the mixture either into cup cake patties in a cupcake try or use a bare silicon cupcake tray. I like using a silicon cupcake try and pressing my mixture down firmly to reduce the amount of air bubble I get.

  7. Add pumpkin seeds to the top in any design as decoration.

  8. Leave to set in the fridge for 1-2 hours depending on the size. Or if you are anything like me, in the freezer for 30mins before popping them out and gobbling them down.

And that's it! Simple right! This recipe is great for anyone with a killer sweet tooth or for those who need chocolate to function. It's also a great crowd pleaser especially with the little ones. If you give these delicious chocy treats a go please tag me, @britanydovenor, in the final product, I love seeing all the wonderful creativity that occurs in your kitchens.

Looking for more inspiration to live your most zesty life? Please checkout my website, www.thezestylifeproject.com. If you are after more support or advice in how to create a sustainable healthy life for yourself please check out my Free Initial Health Consult, for anyone, anywhere. Because no matter who you are, you deserve to feel zesty too.

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