Place buckwheat groats in a sieve and rinse under cold water until water runs clear.
In a medium saucepan, combine rinsed buckwheat and 1 cup milk. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until buckwheat is tender and most liquid is absorbed.
Transfer cooked buckwheat to a blender or food processor. Add the remaining 1/2 cup milk, coffee, cocoa powder, maple syrup, vanilla, and a pinch of salt. Blend until completely smooth and creamy.
Pour the blended mixture back into the saucepan over low heat. Stir in dark chocolate until melted and pudding thickens, about 3–4 minutes.
Taste for sweetness and adjust with more maple syrup or coffee if desired.
For a thick, mousse-like pudding, transfer to bowls or jars and chill in the fridge for at least 1 hour. Or serve warm for a cozy dessert.
Top with whipped cream, chocolate shavings, or a sprinkle of cocoa powder before serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Kcal: 220 per serving
Enjoy your food!
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