Buckwheat Coco Puffs
4 servings ~ $.73 per serving
1 cup buckwheat groats, soaked ($.75)
2 ripe bananas ($.30)
3 tbsp coco or cacao powder ($.15)
1/2 tsp vanilla ($.10)
1/2 tsp salt
Have you ever wondered what a full day of chocolate would look like? It seems so decadent and surely is nutritionally deficient, right? Not really, it turns out. These are reposts of my favorite chocolate recipes and are in keeping with the cacao nib giveaway below. In the macronutrient count, this menu isn’t greatly different from any other I’ve done. It’s actually lower in fat that many of them. So yeah, get your cacao on 🙂 (I used cocoa powder for many of these recipes, which is about $.05 per tablespoon, but even the best raw cacao powder is only about $.20 per tablespoon).
Rinse one cup buckwheat groats and then soak in about two cups water for 5-6 hours or overnight. Rinse the buckwheat groats well. There will be a gooey or gelatinous coating on the groats and and they will need to be rinsed several times. Once rinsed, drain well and pat with a towel to remove most of the water.
In a food processor with the S blade, add the banana, cocoa or cacao powder, vanilla and salt. Process for a minute or two until very creamy. Fold into the buckwheat groats. Then spread the mixture in clusters about 1/4 inch thick on the teflex or plastic sheets in a dehydrator. Dehydrate for about 4 hours, then turn over and dehydrate for another 2-3 hours, until the clusters are dry but pliable. They don’t seem to get brittle dry, but stay a little bit pliable. Break up into smaller clumps. These can then be stored in an airtight container at room temperature for 3-4 days. Serve with 1/2 cup almond milk ($.40).
Soft Serve Chocolate Ice Cream
makes one large serving ~ $.95 per serving
2 bananas, frozen ($.20)
1 cup nut milk ($.40)
2 tbsp powdered rawcocao (or cocoa powder) ($.20)
1/2 tsp vanilla ($.15)
1/2 tsp salt
Break frozen bananas into pieces. Puree until smooth in blender with the nut milk, cacao powder, vanilla and salt. This will have the consistency of a very thick chocolate shake or pretty loose soft serve ice cream. Pop into the freezer for an hour or so to firm up, if desired.
fat: 10 gr
carbs: 54 gr
protein: 4 gr
1 serving ~ .$40 per serving
1 banana ($.15)
1 tablespoon olive oil ($.10)
1 tablespoon agave ($.10)
1 teaspoon cacao or cocoa powder ($.05)
My three year old granddaughter, Alexandria, requested “chocolate spaghetti” for breakfast. Being the grandma, I had to say yes. It’s probably quite a bit too sweet for regular consumption, but worked perfectly for us as a fun and fanciful treat.
For each serving, grate or slice one banana. If slicing, make long thin strips that look like noodles. I used the food processor with the grating plate. Less ripe works better in this case. A very ripe banana would be too mushy.
In a small cup, whisk together the oil, agave, and cacao or cocoa powder. Arrange the (sticky!) banana noodles on a plate and top with the chocolate sauce. Sprinkle with a few crushed walnuts.
serves 4 ~ $.96 per serving
1/3 cup walnuts ($.50)
1/3 cup raisins ($.50)
2 tablespoons cocoa or cacao powder ($.20)
2 tablespoons coconut oil, melted ($.20)
2 tablespoons agave ($.10)
1 tablespoon cocoa or cacao powder ($.10)
6 bananas, sliced and frozen ($1.20)
1 cup almond milk ($.40)
1 teaspoon vanilla ($.20)
3 tablespoons cacao or cocoa powder ($.30)
This isn’t quite as complicated as it seems, and boy does it hit the chocolate spot.
Make the ice cream first. In a blender, puree all the ice cream ingredients until smooth and creamy. This will be like soft serve ice cream and is wonderful as is, but for this recipe pour into a container and freeze, stirring every 20 minutes or so until stiff. This can also be processed in an ice cream maker.
Make the brownie bits in the food processor, using the “S” blade. Process all the brownie bit ingredients until the mix starts sticking and clumping and can be pressed into a ball. Spread out on wax paper, about 1/4 inch thick, and refrigerate for at least a half hour to harden.
For the chocolate chunks, stir together all the chocolate chunk ingredients until smooth and creamy and well incorporated. Spread out on wax paper and refrigerate until hard.
To assemble, just break the brownie into bits and the chocolate into chunks and stir into the chocolate ice cream.
Store any leftovers in a covered container in the freezer and allow to soften slightly before serving.
fat: 16 gr
carbs: 73 gr
protein: 5 gr
Total cost for the day: $3.04
total calories: 1361
total fat: 50 gr
total carb: 225 gr
total protein: 17 gr
The winner of the Cuisinart Blender is … (drum roll please)
Yay, Kelli! Shoot me a message and we’ll get the shipping details arranged!
and now …
Raw Cacao Nibs Giveaway
The folks over at snubbr.com are sponsoring this giveaway for some yummy raw cacao nibs. Snubbr.com is an online answer service, kind of like
is Yahoo Answers but for shopping advice. “If you’re looking to buy a new cookbook or blender, you can just ask the experts at snubbr.com
, and we’ll search the entire web for the ideal product for you, saving you time and stress.”
To enter, just leave a comment below. It doesn’t have to be about chocolate, but I’d love to hear what some of your favorite raw chocolate treats are!
For extra entries:
- Follow @snubbr on Twitter
- Tweet this giveaway (but not more than once a day)
- Follow my blog on Google Friend Connect
Deadline is next Sunday, March 28, at 10 pm.