Alongside the classic oat version, there are countless ways to prepare porridge. This buckwheat porridge is creamy, vegan and gets an intense chocolate note from melted Moruga Cacao.
Ingredients for 1 serving
- 0.5 cup (85 g) buckwheat, soaked overnight
- 0.5 cup (120 ml) coconut milk
- 5-6 Drops or 1 square Moruga Cacao
- 2 tsp toasted coconut chips
- 2 tbsp toasted buckwheat
- 1 fig, quartered
Preparation
- Drain the buckwheat thoroughly and bring it to a boil with the coconut milk in a saucepan.
- Simmer for 3 minutes over low to medium heat, stirring occasionally.
- Melt the Moruga Cacao in a water bath over medium heat.
- Serve the buckwheat porridge with fig, toasted coconut chips, toasted buckwheat and melted Moruga Cacao.
If you prepare this recipe often, compare different Moruga cacao varieties. For breakfast and drink routines, the Moruga Starter Kit is a good entry point.
For preparation tips, read how to prepare creamy Moruga Cacao. For buying criteria and quality transparency, continue with how to buy 100% cacao and Moruga lab tests.
