This buckwheat chocolate biscuit is not baked in the oven, using maple syrup instead of refined white sugar, chocolate scent, peanut butter mellow, buckwheat granules, combined into a perfect healthy snack ~ I assure you that you will definitely fall in love it! Remember to do more to avoid being quickly robbed by your family, hehe~
Boiled buckwheat. Put the buckwheat in a large bowl and add water without buckwheat. Soak the buckwheat for 5 minutes. Pour the soaked water and then wash the buckwheat. Pour 2 cups of water into a medium-sized saucepan, boil the water until it boils, pour the buckwheat, adjust to medium heat, cover the lid and cook for about 15 minutes until the water is almost absorbed by the buckwheat. Leave the fire for 5 minutes and stir the buckwheat with a fork. Drain the buckwheat and let it cool. Spread the baking paper on the baking tray and make enough room in the refrigerator.
Put coconut oil, maple syrup, cocoa powder in a small pot, boil over medium heat, cook for 1 minute, stir and mix, then leave the fire. Add peanut butter, vanilla extract and salt, then add buckwheat, mix and taste.
Pour the mixture into a baking paper with a round spoon and add some chocolate chips if you like.
Place the baking tray in the freezer or freezer of the refrigerator to fix the biscuit for about 1 hour. It's good when the biscuits get firm. If it's hot, keep it in the refrigerator.
1. Coconut oil can be replaced with other oils of the same taste. 2. Maple syrup can also be used instead of other sweeteners, such as agave nectar.