Chocolate Flaxseed Pudding with Toasted Honey Buckwheat

Ingredients - Chocolate Flaxseed Pudding:

•  1 ½ cups raw golden linseed (flax) ground to meal

• 4 cups coconut milk 

• 2 tbsp cacao powder

• 1 ½ - 2 tbsp raw honey, runny

• 2 tsp cinnamon powder

• Pinch high quality salt

• 1 tsp vanilla extract

To Serve:

• 3 cups coconut yoghurt

• 3 cups fresh or frozen blueberries or raspberries

• 1 cup dark vegan chocolate roughly chopped

Ingredients - Toasted Honey Buckwheat:

• 1 cup buckwheat
• ½ cup almonds, roughly chopped
• 1 tbsp shredded coconut
• 2 tsp macadamia nut oil
• 1 tbsp raw honey
• 1 tsp vanilla extract
• 1 tsp high quality salt

Method - Chocolate Flaxseed Pudding:

1. In food processor blend flaxseeds at high speed for around 30 seconds until they resemble almond meal texture
2. Add coconut milk, cacao, honey, cinnamon, vanilla & salt and blend at medium speed for 10-20 seconds until thoroughly mixed.
3. Pour into bowl, cover and place in fridge for at least 1 hour to set. 

Method - Toasted Honey Buckwheat:

1. Turn oven on to 180oC

2. Mix buckwheat, chopped almonds, coconut & salt together in a bowl.

3. Add honey, oil and vanilla to a small pan and heat gently until liquid.

4. Add honey mix to dry ingredients and blend together with a wooden spoon. 

5. Spread mix on a parchment lined baking tray and place in oven for around 5-8 minutes or until golden brown.

6. Allow to cool on the tray. 

To Serve:

In small bowls or glasses, layer the chocolate pudding with coconut yoghurt, berries and chocolate.  Top with the crunchy buckwheat mix, and enjoy. 

History/ Benefits:

I use flaxseeds (also known as linseeds) a lot as they have a powerhouse of nutrients including omega-3 fatty acids, B vitamins, fibre and the phytonutrients lignans.  These lignans are what makes them a great egg substitute for vegan dishes that need to set …like cakes & puddings.   This pudding is really simple to make and needs no cooking.