Gluten-Free Buckwheat Chocolate Hazelnut Brownies Recipe

Recipe characteristics

• No-bake dessert
• Ideal for a chocolate craving
• Rich, fudge-like texture
• Refined sugar free
• High in fiber
• Dietary: plant-based (dairy-free, egg-free), gluten-free, soy-free

Notes on ingredients

• Millet or rice puffs: Puffed millet can usually be found in the cereal aisle. Puffed rice is a fine substitute.
• Buckwheat: This recipe requires cooked buckwheat—see the cooking instructions below under How to cook buckwheat.
• Dates: Use soft, moist dates. If they’re dry, soak them in water at room temperature for 1–2 hours until soft.
• Roasted hazelnuts: Roasting enhances flavor and texture; see the roasting tips below.
• Dark chocolate: I used dark chocolate around 85% cocoa for an intense flavor.
• Coconut oil: Helps the brownies set in the fridge.
• Coconut cream: Use full-fat canned coconut milk chilled overnight so the cream solidifies; scoop the firm cream for best results.
• Date syrup: Maple syrup can be substituted. I prefer date syrup for its flavor and mineral content.
• Rice milk: Can be swapped for cashew, soy, oat, almond milk, or regular milk if not vegan.

WHAT IS BUCKWHEAT?

Buckwheat is not a wheat or true cereal grain; it’s a seed often called a “pseudo-grain.” It’s nutritious, affordable, and simple to prepare. Reasons to include buckwheat in your diet:

• Nutritious and budget-friendly.
• Low glycemic load (GI roughly 30–35), so it won’t spike blood sugar as much as high-GI foods.
• Contains plant compounds like rutin and quercetin with antioxidant benefits.
• A good source of protein and fiber—about 6 g protein and 4.5 g fiber per cooked cup.
• Naturally gluten-free, though cross-contamination can occur during processing, so choose certified gluten-free brands if needed.

How to make it

Exact quantities and step-by-step directions are provided in the recipe card below.

Soaking dates: Place pitted dates in a bowl, cover with water, and soak at room temperature for 2–3 hours.

How to cook buckwheat

• Soak buckwheat in water for 3–4 hours, then rinse thoroughly and drain.
• Combine the soaked buckwheat with 300 ml rice milk in a medium pot. Bring to a boil, reduce heat, cover, and simmer 15–20 minutes—avoid overcooking.
• Remove from heat, drain any excess liquid, and let it cool completely before using in the recipe.

First layer

• Line a 22 x 22 cm square pan with baking paper.
• Mix puffed millet (or puffed rice) with date syrup and press the mixture evenly into the bottom of the pan to form a crisp base.

Buckwheat-chocolate layer

• Melt the dark chocolate gently over low heat and set aside.
• Drain soaked dates well and remove any excess water.
• Blend the cooked buckwheat, drained dates, coconut oil, coconut cream, and date syrup in a high-speed blender until smooth.
• Transfer to a bowl, stir in the melted chocolate and ground hazelnuts with a hand mixer until combined. Taste and add more date syrup if you prefer it sweeter.
• Press this buckwheat-chocolate mixture evenly over the puffed millet base. Chill in the fridge while preparing the topping.

Chocolate topping

• Melt dark chocolate over low heat, then let it cool slightly.
• Blend the coconut cream, melted chocolate, and date syrup until smooth; adjust sweetness to taste.
• Pour or spoon the chocolate topping over the buckwheat-chocolate layer, spreading evenly if needed.
• Freeze the brownies for at least 3–4 hours or until firm. Remove from the freezer 30 minutes before serving so they’re easier to slice.
• Slice and enjoy.

Tips and how-tos

Buckwheat Chocolate Hazelnut Brownies

Nensi Beram

These buckwheat brownies are a rich, no-bake plant-based dessert made with cooked buckwheat, dates, hazelnuts and dark chocolate. Naturally sweetened and creamy thanks to coconut cream, they sit on a light, crisp puffed rice base. Gluten-free and free from refined sugar, they’re an indulgent but wholesome treat.

Print Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Cuisine Gluten-free, Vegan

Servings 9

Calories 476 kcal

Equipment

• Square cake pan
• High-speed blender
• Silicone spatula

Ingredients

  

First layer

• 30 g puffed millet or rice
• 20 ml date syrup

Buckwheat-chocolate layer

• 100 g buckwheat previously soaked for approx. 2–3 hours
• 300 ml rice milk
• 200 g dates previously soaked for approx. 2 hours
• 100 g roasted hazelnuts ground
• 100 g dark chocolate (85% cocoa)
• 40 ml coconut oil
• 50–60 ml date syrup optional, for extra sweetness
• 100 g coconut cream thickened cream from a can of full-fat coconut milk

Chocolate topping

• 100 g coconut cream thickened cream from full-fat canned coconut milk
• 100 g dark chocolate (85% cocoa)
• 40–50 ml date syrup

Instructions

 

• Soak dates: Put pitted dates in a bowl, cover with water, and soak at room temperature for 2–3 hours.

How to cook buckwheat

• Soak buckwheat for 3–4 hours, rinse well, and drain.
• Combine with 300 ml rice milk in a pot, bring to a boil, reduce heat, cover and simmer 15–20 minutes. Don’t overcook.
• Remove from heat, drain any remaining liquid, and cool completely.

First layer

• Line a 22 x 22 cm square pan with baking paper.
• Mix puffed millet (or rice) with date syrup and press into the bottom of the pan.

Buckwheat-chocolate layer

• Melt chocolate gently and set aside.
• Drain the soaked dates thoroughly.
• Blend cooked buckwheat, dates, coconut oil, coconut cream and date syrup until smooth.
• Transfer to a bowl, add melted chocolate and ground hazelnuts, and mix until combined. Sweeten to taste if needed.
• Press this mixture over the puffed millet base and chill in the fridge while making the topping.

Chocolate topping

• Melt dark chocolate over low heat and let it cool slightly.
• Blend coconut cream, melted chocolate and date syrup until smooth; adjust sweetness if necessary.
• Pour or spread the topping over the buckwheat layer.
• Freeze for at least 3–4 hours or until firm.
• Remove 30 minutes before serving so you can slice the brownies cleanly with a sharp knife.
• Slice and serve.

Notes

Use full-fat canned coconut milk chilled overnight. Scoop the firm cream for a creamy texture in the brownies.

Did you make this recipe?Please leave a comment and tell us how it turned out. Your feedback is appreciated.

Nutrition facts

Nutrition Facts

Buckwheat Chocolate Hazelnut Brownies

Serving Size

9

Amount per Serving

Calories

476

% Daily Value*

Fat

29

g

45

%

Sodium

19

mg

1

%

Carbohydrates

53

g

18

%

Fiber

7

g

29

%

Sugar

29

g

32

%

Protein

7

g

14

%

* Nutritional information is an estimate calculated automatically.

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