Chocolate Buckwheat Breakfast Porridge w/Salted Cocoa UnTapped

Maple Fanatic Lentine Alexis, @lentinealexis, is a classically trained chef, cookbook author, and former professional endurance athlete. Her chops in the kitchen are equal to her desire for the outdoors. With this special recipe, she’s created a decadent, healthy breakfast that will warm you up and keep you moving, even on the chilliest morning missions.

This simple and quick bowl of porridge is a decadent marriage of flavor, and ingredients packed with nutritional and energetic properties. To make your preparation easy, soak your buckwheat in spices the night before. This helps them cook faster and improves the digestibility and bioavailability of the grains!

In Ayurvedic medicine, buckwheat and cacao are used independently and together to gently warm the body from the inside out, as well as to to boost metabolism, reduce inflammation and improve circulation – very helpful for these winter months and snowy adventures!

This bowl is made complete by the addition of a protein in the form of A2 whole-fat yogurt and nutty granola – choose your favorite! To keep the recipe completely refined sugar free, choose unsweetened chocolate or coconut-sugar sweetened chocolate to sprinkle on top, if you choose this seemingly-sinful (but actually biologically beneficial!) addition.

Active time: 15 minutes

Servings: 2 hearty bowls of porridge


For the porridge:

  • 1/2 cup buckwheat kasha, soaked in water overnight
  • 1/2 cup rolled gluten free oats or sprouted rolled oats
  • 3 Tbsp unsweetened cacao powder
  • 2 Tbsp chia seeds
  • 1/4 cup cacao nibs
  • 4 pitted medjool dates, chopped
  • 1/2 tsp each cinnamon, ground cardamom and ginger
  • pinch nutmeg
  • 1 packet Salted Cocoa UnTapped
  • 2 fat pinches salt

To serve:

  • a few chunks of your favorite chocolate
  • ghee
  • favorite nutty granola granola
  • more Salted Cocoa UnTapped
  • A2 whole fat yogurt


To make your porridge in a rice cooker:

Combine the grains, cocoa powder, chia seeds, cacao nibs, dates, spices, maple syrup and salt in the bowl of a rice cooker. Add 3 cups of water to the bowl, stir to combine, and place the bowl in the rice cooker. Close the lid and allow to sit overnight. In the morning, turn the rice cooker on “porridge” or “quick” mode and allow to cook while you prepare your toppings.

Divide the porridge between bowls, top with chocolate, a dollop of ghee, granola, more maple and yogurt to your liking, and enjoy often!

To make your porridge on the stovetop:

Combine the buckwheat and oats in a glass jar or airtight container. Add water to cover by atleast one inch, then place in the refrigerator overnight.

In the morning, drain the grains of their soaking liquid and place them in a 2-3qt saucepan. Add the cocoa powder, chia seeds, cacao nibs, dates, spices, maple and salt to the saucepan, along with 3 cups of water. Stir to combine. Turn the heat onto medium-high and cook until the grains plump and the liquid absorbs, adding more liquid if necessary to reach your desired porridge texture – this process will take about 15-25 minutes depending on your altitude and favorite porridge thickness (add more liquid for thinner porridge.)

Divide between bowls, top to your liking and enjoy!