Kasha Champorado is one way to enjoy Raw Buckwheat! This recipe is one of our customer favorites!

Ingredients

• 1 cup Kasha rinsed and drained
• 6 cups water
• pinch fine sea salt
• 1/4 cup Dutch processed unsweetened cocoa powder
• 3 oz (85 g) 90% dark chocolate, roughly chopped
• 1/4 cup dark brown sugar, packed

Topping Choices:

• sweetened condensed milk
• evaporated milk
• half & half
• dairy alternatives: almond milk, coconut milk, etc.
• cacao nibs

Directions

1. Combine Kasha buckwheat, water, and salt in a heavy bottom sauce pot. Set over medium-high heat and bring to a boil.
2. Reduce heat to a simmer. Stir Kasha buckwheat every 3 minutes or so.
3. Continue to heat uncovered for 15-20 minutes until is Kasha buckwheat is cooked through.
4. Kasha buckwheat should be soft and porridge will thicken.
5. Add cocoa powder, chopped chocolate, and brown sugar. Stir to combine.
6. Continue to cook on low heat just until chocolate and sugar have melted.
7. Remove from heat.
8. Porridge can be enjoyed warm or chilled. Serve with sweetened condensed milk or topping of choice.