Cacao Buckwheat Puff Cereal (2024)

Cacao Buckwheat Puff Cereal

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~ raw, vegan, gluten-free ~

I will admit, I was a huge fan of boxed cereal growing up. It was a staple in our pantry. I loved every single cereal that ever existed. Everything from Coco Puffs to All Bran… yes, All Bran, I was a weird child, and I guess a whole lot hasn’t really changed.

Well, over the years I have stopped eating boxed cereal. So I have to rely on making my own. Now, I am not here to claim that this recipe tastes JUST like Coco Puffs, this just is my take on it.

I was just looking to make a raw cereal that had crunch, would soften a bit in milk. The kind of cereal that would create a yummy chocolate milk that was left in the bowl after the last spoonful… in which the sacred act of raising the bowl to the lips and partaking of this luscious liquid took place. You know just what I am talking about. :)

I might not have been able to create perfectly round balls that with that light crunch/pop in the mouth when you bite down, but then again my recipe doesn’t the contain the following ingredients that process cereals contain;“sugar, corn meal, cocoa, canola and/or rice bran oil, corn syrup, corn starch, modified corn starch, cocoa processed with alkali, salt, calcium carbonate, fructose, beet powder and caramel color, trisodium phosphate, artificial flavor. Freshness preserved by BHT.”

So, if you are OK with NOT eating all that stuff, and would love to enjoy a bowl of raw, gluten-free cereal, please try this!

Ingredients:

Yields 4 cups cereal

2 1/2 cups sproutedbuckwheat
1/2 cup raw cacao nibs
1/2 cup date paste
1/4 cup raw almond butter
1 1/2 Tbsp raw cacao powder
1 tsp liquid steviaor 3 Tbsp liquid sweetener
1/8 tsp Himalayan pink salt

Preparation:

If you don’t have the time to sprout the buckwheat, you can soak it for just 30 minutes.
- Once done soaking, drain and rinse for about 2 minutes under cool water.
- Add to a medium-sized mixing bowl.
Add the cacao nibs, date paste, almond butter, cacao powder, stevia, and salt.Mix well. I prefer to use my hands.
Spread this mixture out onto the non-stick Teflex sheets on your dehydrator trays.
Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for about 8 hours or until dry.
Once dry, break into smaller pieces or (what I like to do) place the cereal in the food processor and break it down to a smaller crumble.
Store in an airtight glass container. This will freeze well too!
Serve with nut milk, topped with fresh banana and a dollop of almond butter for a nutritious breakfast.

The Institute of Culinary Ingredients™

To learn more about maple syrup by clicking (here).
Click (here) to learn why I use stevia.
Dates are an amazing ingredient for raw food recipes,click (here) to read why.
What israw cacao powder?
What is Himalayan pink salt and does it really matter?Click (here) to read more about it.
Learn how to make your own raw almond butter by clicking (here).

Culinary Explanations:

Why do I start the dehydrator at 145 degrees (F)?Click (here) to learn the reason behind this.
When working with fresh ingredients, it is important to taste test as you build a recipe.Learn why (here).
Don’t own a dehydrator? Learn how to use your oven (here).I do howevertruly believe that it is a worthwhile investment. Click (here) to learn what I use.

Buckwheat - Good for the Body, Good for the Land

Buckwheat | Soaking and Sprouting

Buckwheat (Raw / Cooked)

Crunchy Buckwheat Cereal

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Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan

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Alicia says:
March 29, 2012 at 4:41 am
Thank you for sharing such great recipes!! I can’t wait to try this one. What kind of milk do you use?
Reply
- amie-sue says:
  March 29, 2012 at 9:16 am
  See Also
  Cold-Brewed Shiso & Hibiscus Tea Iced Latte — dolly and oatmeal Vegan Cheesesteak Sandwiches Creamy Instant Pot Steel Cut Oats Dark Chocolate Chunk Oatmeal Cookies with Cherries and Sea Salt - Domesticate ME
  Hi Alicia, I use any type of nut milk that I happen to have on hand or wish to make. :)
  Reply
Chris says:
March 29, 2012 at 5:19 am
Hi Amie Sue! This recipe sounds awesome!!!!! And yes, I know exactly what you mean by enjoying the “chocolate milk” that remains at the bottom of a cereal bowl!!! I am putting this at the top of my list for the day that I am able to purchase a dehydrator! Waiting will be an exercise in developing the virtue of patience :)
Anyway, I want to let you know that the liquid steia from Young Living is unprocessed unlike many of the ones on the market (including NuNaturals and SweetLeaf…though I have used them). It’s not always easy to find unprocessed stevia, so I thought I would share. Many don’t een know that there is a difference.
Reply
- amie-sue says:
  March 29, 2012 at 9:17 am
  Oh interesting Chris. I didn’t know that Young Living made a stevia. That would be interesting to try for sure! Thanks for sharing that. Have a great day, amie sue
  Reply
Chris says:
April 10, 2012 at 4:58 pm
Do you dehydrate the buckwheat plain (after sprouting) and then again after mixing everything? Or do you soak/sprout the buckwheat, combine with other ingredients and then dehydrate all together? Thanks!
Reply
- amie-sue says:
  April 10, 2012 at 5:21 pm
  Hi Chris, you could do it either way. I always try to keep sprouted, dehydrated buckwheat on hand for quick recipes.
  Reply
Carley says:
July 10, 2012 at 7:31 am
Delicious! As usual :)
Reply
Judy says:
September 19, 2012 at 5:40 am
I really wanted to THANK YOU for this AWESOME website. I have been pouring over all your recipes and reading your comments on them. I can see your heart for people and health. Your are Inspiring to me. I’m new to raw eating and dehydrating. You see my picture? I WAS a custom baker for years and became VERY Ill. I no longer cook or bake with gluten and my eating habits are healthy now, THANKS to you for helping me make better choices for myself and family while keeping the pure JOY of learning new ways to eat and cook! I have now lost 72 pounds and have regained my health. Here is a great big HUG to you!!! THANK YOU, THANK YOU, THANK YOU for sharing your sweet heart and recipes! Many blessings,
Judy Perri
Reply
- amie-sue says:
  September 19, 2012 at 8:20 pm
  Good evening Judy,
  Your message brought tears to my eyes. Thank you so much for sharing this with me… but not just because you are enjoying the recipes but in all the achievements you have made! You are a true inspiration. Your skills as a baker can actually translate over quite well into adapting techniques, etc to raw. If there is any way I can better support you please don’t hesitate to ask, I don’t always know the answers, but I love researching and experimenting. :) I look forward to hearing more from you. Many blessings! amie sue
  Reply
Judy says:
September 21, 2012 at 4:58 am
Amie Sue,
I made the cocoa buckwheat puffed cereal yesterday. I have one word to say…YUMMY!!!!! I’m having to sprout my second batch today, my family LOVES it that much!! *HUGS*
Blessings,
Judy
See Also
blackberry and coconut macaroon tart
Reply
- amie-sue says:
  September 21, 2012 at 9:52 am
  Wonderful Judy…. this cereal tends to go very quickly. Need to make BIG batches. hehe Have a blessed day and thank you so much for sharing, it means a lot..amie sue
  Reply
Lisa Ramos says:
December 18, 2012 at 11:20 am
Hi, We are a family of 8 and have been Raw for 1 year. Going Raw saved my daughter’s life, literally. The medications she was on stopped her heart and only by the grace of God did I get my tiny little girl back. Thanks to a Raw lifestyle she is now 100% free of medications and healed! As I’m sure you can imagine it’s hard to find enough recipe’s that kids love, but yours they seem to like. I’m wondering if there is a substitution for the Stevia in your cereal recipe’s. We don’t care for the taste of Stevia. I look forward to your reply. Thank you!
Reply
- amie-sue says:
  December 18, 2012 at 8:34 pm
  Hello Lisa,
  What a powerful testimony you have! I appreciate you sharing that with me. And wow, a family of 8, you are busy, I can tell. hehe You can use about any liquid sweetener in place of the stevia, just be aware that you are adding more liquid so you might need to add a bit more of the buckwheat. I would add it 1 Tbsp at a time and taste test to fit your families likes. The only liquid sweetener that I would maybe skip for this recipe is honey because it tends to stay more chewy and not dry out as well. I hope this helped. Have a wonderful Christmas, amie sue
  Reply
- Lisa Ramos says:
  December 20, 2012 at 2:21 pm
  Yes, thank you, that helps. Look forward to trying it! Appreciate your website!
  Reply
Pilar says:
February 7, 2013 at 9:48 pm
Hi, again!
What if I don’t have the cacao nibs? Should I go buy them or replacing them for more cacao powder would do?
I wanna eat it now! ;-))
Thanks!
Reply
- amie-sue says:
  February 7, 2013 at 9:54 pm
  You can omit them if you want. They add a nice chocolately crunch factor to the recipe. You may not need more cacao powder, test it first without adding more to see how intense the cacao is for you then add as needed. You could easily make this and skip dehydrating it and eating it “wet”. :) slurp. hehe
  Reply
Pilar says:
February 8, 2013 at 8:49 am
hehe, ok, thanks :-))
Reply
Mariya says:
June 24, 2014 at 11:52 pm
Hello Amie Sue! Just tried “Cacao Buckwheat Puff Cereal” on your recipe. incredibly delicious! finally found the perfect breakfast! Thanks for the great recipes and wonderful website!
Reply
- amie-sue says:
  June 25, 2014 at 6:21 pm
  Your welcome Mariya. I appreciate the fed-back. Have a blessed evening, amie sue
  Reply
Lori says:
August 14, 2014 at 7:17 pm
Hi…You said not to sprout more buckwheat than you can eat in about two weeks. Does it go bad that soon even after dehydrating? I have a jar of sprouted, dehydrated buckwheat in a jar in the freezer that is about a month old. Thanks :)
Reply
- amie-sue says:
  August 14, 2014 at 10:54 pm
  Hello Lori, if you froze it, you are fine. But fresh sprouts can get moldy if left to long. :) Have a great day, amie sue
  Reply
pier marie says:
August 16, 2014 at 6:39 am
amie sue this is a very good tasting buckwheat, i am just learning to eat buckwheat and was glad to find your recipes. thank you pier marie
Reply
- amie-sue says:
  August 17, 2014 at 9:56 am
  So happy to have you here Pier. :) Have a glorious rest of the weekend! amie sue
  Reply
yvonne/flar says:
July 21, 2015 at 3:53 pm
this is so yummy! ..even without the called for stevia..i added maca and lacuma powder to my creation…it hasn’t made it to the dehydrator–maybe next batch will..hehehe
Reply
- amie-sue says:
  July 21, 2015 at 4:14 pm
  I have had that happen many times when making recipe too Yvonne :) It’s a good sign if you ask me. hehe Thanks for sharing. Have a wonderful evening, amie sue
  Reply
Nikki Kostyun says:
May 16, 2016 at 8:30 pm
Hi there! When you start with sprouted buckwheat in this case, do you start with it having been dehydrated or just when its been stored after sprouting? Thanks!
Reply
- amie-sue says:
  May 16, 2016 at 8:34 pm
  Hello Nikki… you could really use either form. I have used both. But in most cases, I soak them, get a tiny sprout going (too long of a sprout can make them taste bitter… at least to me anyway) and then use them in the recipe. Does that help? amie sue
  Reply

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FAQs

Is puffed buckwheat healthy? ›

It is a great source of protein, fibre, and energy. It improves heart health, digestion, weight management, and helps manage diabetes.

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Are cocoa puffs healthy? ›

Cocoa Puffs are fortified with several essential vitamins and minerals, including iron, zinc, and vitamins C, B2, B12, and D. These nutrients play crucial roles in various bodily functions, including immune support, energy production, and bone health.

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What can I do with puffed buckwheat? ›

Toast up some puffed buckwheat and it will turn crispy, golden and delicious. It adds such a lovely crunch to muesli or granola recipes. In a nice contrast to many other muesli/granola recipes which are quite dense, the puffed buckwheat gives these recipes a bit of a lighter feel.

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What are some interesting facts about cocoa puffs? ›

Introduced in 1956, the cereal consists of small orbs of corn and rice flavored with cocoa. Cocoa Puffs have the same shape as Kix and Trix cereal. Cocoa Puffs are sold in Canada, Latin America, and Europe under the Nesquik brand, via the Cereal Partners Worldwide agreement between Nestlé and General Mills.

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Who should not eat buckwheat? ›

Unless someone is allergic to buckwheat, people with celiac disease or gluten sensitivity can eat buckwheat produced in a facility free of gluten safely. Allergies to latex or other foods, including rice: Some people who are allergic to rice might also become allergic to buckwheat.

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Is it okay to eat buckwheat every day? ›

Studies indicate that people who regularly eat buckwheat products have lower cholesterol, triglycerides, and blood glucose levels. By helping to manage these risk factors, a diet rich in buckwheat helps to reduce your chances of developing cardiovascular disease.

What are the pros and cons of buckwheat? ›

Buckwheat contains a decent amount of fiber and plant compounds with antioxidant properties which may help support heart health and reduce blood sugar. It may cause allergic reactions in some people. Buckwheat belongs to a group of foods commonly called pseudocereals.

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What do Russians eat with buckwheat? ›

A common staple food, “gretchka” as it is called in Russian, features in the morning as groats or porridge for breakfast. It can also be a side dish for meat and fish during the day and a stand-alone dish with mushrooms or made into a pancake.

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Can you pop buckwheat like popcorn? ›

Buckwheat explodes when heated just like regular corn, according to a recipe shared by Latvia's public broadcaster, LSM. For the new take on popcorn, boil buckwheat without seasoning, spread it on a tray, and leave on the windowsill or in the oven on ventilation mode to dry.

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What is the oldest cereal? ›

Early developments. The first cold breakfast cereal, Granula (not to be confused with granola), was invented in the United States in 1863 by James Caleb Jackson, operator of Our Home on the Hillside which was later replaced by the Jackson Sanatorium in Dansville, New York.

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How much caffeine is in Cocoa Puffs? ›

Some Breakfast Cereal

The ones with caffeine often have chocolate flavor. Cocoa Puffs have around 2 milligrams per cup, while other cereals could have much more. And keep in mind that most people eat far more than the recommended serving size of 1 cup.

Cacao Buckwheat Puff Cereal (2024)