Buckwheat is a highly nutritious complete protein, and despite its name, is not related to wheat at all. This gluten-free “pseudo grain” is usually eaten as a savory side or breakfast porridge, but we’re taking it to the sweet side! The mocha filling is a grown-up flavor, and the chocolate-covered buckwheat adds a nice chewy texture, making it a perfectly elevated dessert!
1
(8-ounce) package organic cream cheese, room temperature
1⁄2
cup
organic Greek yogurt
2
tablespoons
Natural Grocers Brand Organic Grade A Dark Maple Syrup
Bring the water and salt to a boil in a medium saucepan.
While the water comes to a boil, melt the butter in a separate saucepan over medium-high heat, then add the rinsed buckwheat. Stir continuously to toast the buckwheat for about 2 minutes, being careful not to burn.
Place the toasted buckwheat in the boiling water then immediately reduce heat to low and cover the saucepan. Cook the buckwheat for 3 minutes; it should be al-dente (slightly chewy) in texture. Immediately drain the buckwheat through a colander and set aside.
While the buckwheat is cooling, add the chocolate chips to a double boiler and melt (you may use the same pot you boiled the buckwheat in). Alternatively, you may melt the chocolate chips in a microwave safe bowl in 30 second bursts, stirring between.
Add the buckwheat to the melted chocolate, stirring to mix thoroughly.
In a large bowl mix the coffee, cream cheese, Greek yogurt, and maple syrup together with an electric beater until fluffy, 1-2 minutes.
Add one to two tablespoons of the chocolate-buckwheat mixture to each individual parfait glass, espresso cup, or small (4-ounce) mason jar, spreading evenly to create a thin bottom layer. Then evenly divide the coffee mixture among each serving. Add the remaining chocolate-buckwheat mixture to the top of each serving. Serve immediately for the best results. If refrigerated, return to room temperature before serving.
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Denver - Design District - Alameda and Broadway