Ingredients for 2 servings

• 100 g buckwheat
• 1 ripe banana
• 30–50 ml water or plant-based drink
• 2 tbsp fine raw cocoa
• 6 ml choco:MAGIC (optional)
• 1–2 tbsp maple syrup or dattel:ZUCKER, to taste
• 1 pinch of salt
• optional: ½ tsp vanilla bean powder

For topping:

• 2–3 tbsp keimkraft topping, e.g. apple or a nutty-crunchy topping
• optional: a little cocoa powder
• a few banana slices

How to make it:

1. Cover the buckwheat with plenty of water and let it soak overnight.
2. The next day, drain the soaking water and rinse the buckwheat thoroughly under running water in a sieve.
3. Add the buckwheat together with the banana, 30 ml water or plant-based drink, cocoa, a pinch of salt and, if desired, dattel:ZUCKER and vanilla to a high-performance blender.
4. Blend until a really smooth, thick chocolate cream is formed. For a softer pudding consistency, add a little more liquid gradually.
5. Pour into glasses or bowls and top with keimkraft:APFEL CRUNCH. If desired, sprinkle a little more cocoa on top.

JOY Tip 

For a particularly intense chocolate version, simply mix in 1 tbsp almond butter. This makes the pudding even fuller-bodied and extra creamy.