Part 4/7:
For a sweet variation that feels indulgent yet remains healthy, the recipe features a rich chocolate buckwheat porridge. Buckwheat groats come in two varieties: raw and roasted (kasha). The roasted version is preferred here for its deep brown hue and toasted flavor, which enhances the dish’s chocolate notes.
The process begins by simmering buckwheat kasha in plant-based milk—either oat or soy—until tender, about 15 minutes. The cooked kasha is then mashed, and a ripe banana is added to naturally sweeten the mixture. To amp up the chocolate flavor, Dutch-processed cocoa powder, tahini (or another nut/seed butter), vanilla extract, cinnamon, and a dash of maple syrup are incorporated.