Puffed Buckwheat Chocolate Bars with Hazelnut Butter

These puffed buckwheat bars are made with creamy hazelnut butter and topped with smooth melted chocolate. They don’t just taste good, they also happen to be gluten-free, naturally sweetened, and full of nutrients. Plus, there’s no baking involved, so you can whip these up with barely any effort.

What is Puffed Buckwheat?

If you’ve never used puffed buckwheat before, think of it like puffed rice. Buckwheat is naturally gluten-free, high in fiber, and full of antioxidants. It deserves way more attention in the snack world. It gives these bars their crunch and adds a really nice nutty flavor, even though it’s not technically a grain or a nut.

You can usually find puffed buckwheat at health food stores or online. You can even lightly toast it in a dry pan for a couple of minutes to make it extra crispy, but it works great as-is too.

Make Your Own Hazelnut Butter (Totally Worth It)

Hazelnut butter is hands down my favorite nut butter, and I always make it at home. It’s so simple, all you need are roasted hazelnuts and a food processor. I roast them at around 170°C for about 15 minutes, making sure not to burn them, and then blend until creamy. That’s it.

Of course, you can use any nut butter you like. Peanut butter works, almond butter is great too. But the hazelnut chocolate combo is just chef’s kiss. Add a sprinkle of flaky sea salt on top and I promise, it tastes like a healthier version of a Ferrero Rocher bar.

Ingredient Swaps and Customization Ideas

These puffed buckwheat bars are super flexible. Here’s how you can make them your own:

• Nut butter: Swap hazelnut butter with peanut, almond, cashew, or sunflower seed butter

• Sweetener: Use maple syrup instead of honey if you want

• Base: Puffed rice can replace puffed buckwheat

• Chocolate: Dark chocolate is my go-to, but milk or dairy-free alternatives also work

Storage Tips

Once the bars are set, I cut them and store them in an airtight container in the fridge. They keep well for about one to two weeks, not that they usually last that long. I’ve been grabbing them for a quick snack, and sometimes even breakfast (because I’m an adult and I can do that).

Puffed Buckwheat Chocolate Bars with Hazelnut Butter

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Prep Time 15 minutes mins

Freeze time 2 hours hrs

Servings: 12 large bars

Ingredients Method Notes

Ingredients

  

• 180 g hazelnut butter ¾ cup
• 75 g honey ¼ cup
• 1 teaspoon vanilla extract
• 40 g puffed buckwheat 3 cups
• 200 g dark chocolate about 1 ¼ cups chopped or chips
• Optional: 2 tablespoon hazelnut butter for the chocolate topping
• Flaky sea salt

Method

 

1. In a mixing bowl, stir together the hazelnut butter, honey, and vanilla extract until smooth.
2. Add the puffed buckwheat and mix until fully coated.
3. Line a loaf pan or glass container with parchment paper and transfer the mixture into it. Press it down firmly using the bottom of a glass or a spatula. I used two containers for this recipe.
4. In a double boiler, melt the dark chocolate. If using, stir in the extra hazelnut butter for a creamier finish.
5. Pour the melted chocolate over the packed buckwheat mixture and spread it evenly.
6. Sprinkle sea salt on top.
7. Freeze for about 2 hours or until the chocolate is firm.
8. Remove from the freezer, cut into bars, and store in the fridge.

Notes

Nutrition (Per large bar – 12 servings)

• Calories: ~270
• Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 22g
• Sugar: 13g
• Fiber: 3g
• Protein: 5g