Chocolate Puffed Buckwheat Cereal - "Coco Pops"

Chocolate Puffed Buckwheat Cereal is easy, healthy "Coco Pops" naturally sweetened, gluten free and dairy free (with a vegan option too)! 

Course Breakfast
Categories dairy free, gluten free, nut free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings


  • 5 cups puffed buckwheat (100 grams, approx.)
  • 1 tbsp cacao powder
  • 2 tbsp carob powder
  • 1 tsp ground cinnamon (optional)
  • 4 tbsp coconut oil
  • 4 tbsp honey or maple syrup
  • 2 tsp vanilla extract


  1. Preheat oven to 150 degrees Celsius. Line a large baking tray with baking paper.

  2. Place puffed buckwheat, cocoa powder, carob powder and cinnamon in to a large mixing bowl and stir to combine.

  3. Place the coconut oil, honey and vanilla in to a small saucepan. Using a very low heat on the stove top, warm the mixture, stirring gently, just until the coconut oil melts and the mixture has a runny consistency. Immediately remove from the heat.

  4. Pour the coconut oil mixture in to the dry ingredients and, using a large spoon, stir everything together until the buckwheat puffs are evenly coated.

  5. Spread the buckwheat puffs out across the lined baking tray. Bake for approximately 20 minutes, gently flipping and moving the mixture around at intervals during the cooking process (two or three times) to avoid the edges burning.

  6. Remove from the oven and leave on the tray until completely cooled, so the puffs harden and crisp. Store in an airtight container at room temperature; they should last for around a month (or even longer).

Recipe Notes

*Plain puffed buckwheat can usually be found in high street health food shops in the bulk goods or cereals section, as well as online. If you can’t find it, try this recipe with puffed sorghum or puffed brown rice.

*Ideally, I like to use a combination of carob powder and cacao powder in this recipe to produce a slightly lighter, sweeter chocolate flavour compared to what is achieved using just cacao powder. I’ve made the recipe both ways and I like using mostly carob. Of course, if you don’t have both, you could just use one – if you’re making this for little ones I’d recommend the carob as it’s milder.

*You can also use plain unsweetened cocoa powder in this recipe – just to confuse you with more alternatives!

*You can also swap the coconut oil for macadamia nut oil or avocado oil, if you prefer