Chocolate Buckwheat Clusters with Mint Nice Cream

RECIPE BY JULIA FROM @thisfruitylife

Much like granola, this Chocolate Buckwheat Clusters by @thisfruitylife is great as a topping for your smoothies or as a cereal for your favorite plant-based milk. We also sneaked in a recipe for this mint nice cream for you! Goes so great with the buckwheat clusters!

    • Buckwheat Cereal, 1 1/2 cup (you can also use blended buckwheat or oats)
    • Peanut Butter, 1/4 cup + 1 tbsp (or any other nut butter)
    • Maple Syrup, 1/4 cup + 1 tbsp
    • Cacao Powder, 2 tbsp
    • Cacao Nibs, 1 tbsp
    • Salt & Nutmeg, as needed
    • Bananas, 2 (frozen)
    • Fresh Mint, 1 handful (you can use 1/4 tsp mint extract and a handful of spinach)
    • Zucchini, 1/2 (frozen)
    • Vegan Protein Powder, 1 scoop (optional)
    • Hawaiian Spirulina, 1 tsp (optional)
    • Cashew Milk, as needed
    1. Mix everything, then press into a tightly packed layer on a lined baking sheet, split it in the middle to allow all of it to crisp up and bake at 350 degrees Fahrenheit (175 Celsius) for 20 minutes, then rotate the pan and bake for another 10-15 minutes (until it’s golden and crisp, it will become more crunchy as it cools) allow it to cool then break into clusters.
    1. Blend everything in a blender until smooth and creamy. Transfer into your coconut bowl and top in your chocolate buckwheat clusters.


Julia is a Maui-based vegan baker and fruit lover. She went vegan over four years ago and instantly fell in love with creating tasty vegan sweets and other recipes as a creative outlet and way to spread the plant based message. A year or so later I started her Instagram page, This Fruity Life to further share recipes and a healthy lifestyle!



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