Chocolate Puffed Buckwheat Cereal Coco Pops Recipes

CHOCOLATE PUFFED BUCKWHEAT CEREAL - "COCO POPS"

Steps:

• Preheat oven to 150 degrees Celsius. Line a large baking tray with baking paper.
• Place puffed buckwheat, cocoa powder, carob powder and cinnamon in to a large mixing bowl and stir to combine.
• Place the coconut oil, honey and vanilla in to a small saucepan. Using a very low heat on the stove top, warm the mixture, stirring gently, just until the coconut oil melts and the mixture has a runny consistency. Immediately remove from the heat.
• Pour the coconut oil mixture in to the dry ingredients and, using a large spoon, stir everything together until the buckwheat puffs are evenly coated.
• Spread the buckwheat puffs out across the lined baking tray. Bake for approximately 20 minutes, gently flipping and moving the mixture around at intervals during the cooking process (two or three times) to avoid the edges burning.
• Remove from the oven and leave on the tray until completely cooled, so the puffs harden and crisp. Store in an airtight container at room temperature; they should last for around a month (or even longer).

CHOCOLATE PUFFED WHEAT SQUARES

Steps:

• Place puffed wheat in a large bowl, and set aside. Grease one 9x9 inch pan.
• Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
• Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

HOMEMADE COCOA POPS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment. In a large microwaveable bowl, melt the coconut oil with the honey, cocoa powder and a pinch of sea salt. Stir in the buckwheat, covering well in the chocolate mixture.
• Spread the mixture onto the baking trays and bake for 15 mins, stirring halfway, then mix in the cacao nibs. Allow to cool before storing in a Kilner jar or airtight container. Best eaten within 1 month.