Individual Mocha Cheesecakes Recipe

Individual Mocha Cheesecakes

Coconut Free

Gluten Free

Nut Free

Legume Free

Vegetarian

75

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Description

Buckwheat is a highly nutritious complete protein, and despite its name, is not related to wheat at all. This gluten-free “pseudo grain” is usually eaten as a savory side or breakfast porridge, but we’re taking it to the sweet side! The mocha filling is a grown-up flavor, and the chocolate-covered buckwheat adds a nice chewy texture, making it a perfectly elevated dessert!

Serves

Total Time

15 minutes

Ingredients

2 cups filtered water

1⁄2 teaspoon Natural Grocers® Brand Bulk Real Salt

1 tablespoon organic butter

1 cup Natural Grocers Brand Bulk Organic White Buckwheat, rinsed

1 cup Natural Grocers Brand Bulk Organic Fair Trade Semi-Sweet Chocolate Chips

4 tablespoons strongly brewed Natural Grocers Brand Organic Coffee

1 (8-ounce) package organic cream cheese, room temperature

1⁄2 cup organic Greek yogurt

2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup

Directions

Bring the water and salt to a boil in a medium saucepan.
While the water comes to a boil, melt the butter in a separate saucepan over medium-high heat, then add the rinsed buckwheat. Stir continuously to toast the buckwheat for about 2 minutes, being careful not to burn.
Place the toasted buckwheat in the boiling water then immediately reduce heat to low and cover the saucepan. Cook the buckwheat for 3 minutes; it should be al-dente (slightly chewy) in texture. Immediately drain the buckwheat through a colander and set aside.
While the buckwheat is cooling, add the chocolate chips to a double boiler and melt (you may use the same pot you boiled the buckwheat in). Alternatively, you may melt the chocolate chips in a microwave safe bowl in 30 second bursts, stirring between.
Add the buckwheat to the melted chocolate, stirring to mix thoroughly.
In a large bowl mix the coffee, cream cheese, Greek yogurt, and maple syrup together with an electric beater until fluffy, 1-2 minutes.
Add one to two tablespoons of the chocolate-buckwheat mixture to each individual parfait glass, espresso cup, or small (4-ounce) mason jar, spreading evenly to create a thin bottom layer. Then evenly divide the coffee mixture among each serving. Add the remaining chocolate-buckwheat mixture to the top of each serving. Serve immediately for the best results. If refrigerated, return to room temperature before serving.

Nutrition Information

per one serving

Calories	Carbs	Protein	Fat	Fiber
259 kcal	22 g	5 g	19 g	2 g

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