Chocolate Buckwheat Crackle Cakes

A new and improved version of the viral rice cake trend, this time using grain-free and gluten-free buckwheat cakes, creamy cashew butter, dark chocolate and a sprinkle of crunch. This recipe works as a snack or a dessert (love that), and is popular for little ones too.


Prep Time:

15 minutes

Cook Time:

2 minutes

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Chocolate Buckwheat Crackle Cakes

I may or may not have taken this idea from tik tok, but what started as the “viral rice cake trend” evolved into my own version – you know I always have to add my own flare. 

It’s a very simple recipe, but often these are the best. It can work as a snack or a dessert and it is great for little ones. 

I’ve used a buckwheat cake instead of rice, as I just absolutely love these buckwheat cakes, and this gluten-free and grain-free “grain” which is actually a seed is beautifully nutritious and nutty. Buckwheat is one of my favorite carbohydrates to use. 


Viral rice cake but my version using buckwheat and cashew butter. Ingredients from @GoodnessMe use LIV15 at checkout  #viralricecake #foodtok #recipetok #healthyrecipes #snackto

♬ Vegas (From the Original Motion Picture Soundtrack ELVIS) – Doja Cat

I recommend only making four or so at a time as after a few days the cracker may get soggy. But since this is such an easy and simple recipe, you can make them any day you feel like them. 

I’ve also topped them with this crunchy topping, which naturally contains buckwheat, cacao, coconut and nuts, but you can use any crunchy granola or roasted nuts or seeds you like. Enjoy! 

Chocolate Buckwheat Crackle Cakes

A crunchy, creamy, chocolatey snack that takes buckwheat cakes to the next level of deliciousness.



Prep time:

15 minutes

Cook time:

2 minutes

  • 4 puffed buckwheat cakes
  • ¼ cup cashew butter 
  • 80g dark chocolate (85-90%) 
  • 4 tbsp granola of choice
  1. Melt the chocolate by placing the broken up squares into a bowl. Place in the microwave in 30 second intervals, stirring between each. This will prevent it from burning. 
  2. Spread cashew butter on the crackers and top with a layer of melted chocolate, spreading carefully. Sprinkle over granola while the chocolate is still melted. Allow to cool at room temperature so the chocolate hardens.
  • You can use any nut butter for this recipe. 
  • I use these buckwheat cakes/ crackers, but this recipe also works with rice cakes. 
  • Store bought granola can often be packed with sugar, I used this one which I’m obsessed with! Low in sugar and grain free. 
  • If you don’t want to use granola, you can use crushed roasted nuts, seeds or toasted coconut.
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