Skip to content

Chocolate Flaxseed Pudding with Toasted Honey Buckwheat


30 minutes preparation/ 60 minutes setting


Lorna/ @lornasgarden

Chocolate Flaxseed Pudding with Toasted Honey Buckwheat

Ingredients - Chocolate Flaxseed Pudding:

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

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:

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.