Chocolate Buckwheat and Coconut Bites. Packed with toasted coconut and crunchy buckwheat, these are the ideal guilt free treat. Just try to stop at one.
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5 from 2 votes

Chocolate Buckwheat and Coconut Bites

Chocolate Buckwheat and Coconut Bites, packed with toasted coconut and crunchy buckwheat, make the ideal guilt free treat. Just try to stop at one.
Prep Time10 mins
Total Time10 mins
Author: Tania @ The Cook's Pyjamas


  • 140 g toasted coconut butter 1 cup
  • 35 g cocoa powder 1/4 cup
  • 1 - 2 Tablespoons maple syrup or rice bran syrup
  • 40 g buckinis* 1/4 cup
  • Pinch of salt
  • 1 Tablespoon buckinis extra


  • Line a mini muffin tin with papers and set aside.
  • Place the toasted coconut butter into a small saucepan.
  • Melt the butter over a low heat, stirring frequently, until fluid.
  • Stir in the cocoa powder, mixing thoroughly.
  • Add your chosen syrup.
  • Stir the syrup into the melted butter and cocoa. The mixture will start to thicken and seize. This is perfectly normal. Keep stirring until the mixture clumps into a ball.
  • Remove from the heat.
  • Add the buckinis and stir through. You may need to mash the buckinis into the mixture to make sure it is evenly incorporated.
  • Divide the mixture between the muffin cases and press in firmly.
  • Scatter the extra buckinis over the top of the bites and press lightly to help them stick.
  • Place in the fridge for 30 minutes to set.
  • These can be stored at room temperature, although I would keep them in the fridge if it is very hot.


* Buckinis are activated (soaked, sprouted and dehydrated) buckwheat kernels. They are crunchy, wholegrain and deliciously gluten free. You can find them at your local health food store.