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Chocolate & Vanilla Raspberry Buckwheat Smoothie


  • 1/2 cup raw buckwheat groats , soaked 4- 6 hours
  • 1/2 cup raw cashews , soaked in water 4-6 hours
  • 2-4 medjool dates , pitted
  • 2 frozen bananas
  • 2 cups almond milk (or any plant-based milk)
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of Celtic or Himalayan salt
  • 1 Tbsp raw cacao
  • 1/2 cup raspberries
  • 1 tsp maple syrup


  • Muddle raspberries and maple syrup together. Mix in a tablespoon of almond milk. Pour into bottom of glass.
  • Drain and rinse buckwheat really well. Discard water.
  • Drain and rinse cashews. Discard water
  • Place all ingredients in a blender. (Except cacao & muddled raspberries) Blend on high for 1-2 minutes, until completely smooth.
  • Pour mixture on top of muddled raspberries. Pour only halfway full.
  • Now blend the cacao with the remaining smoothie mixture. Pour on top of vanilla mixture very slowly.
  • You can top off with more muddled raspberries, if you have more left.
  • Top with vegan chocolate pieces, buckwheat groats and fresh raspberries.


I tilted the glass slightly, when I was pouring in the smoothie mixture.