Homemade cocoa pops

Homemade cocoa pops

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(3 ratings)

Prep: 10 mins Cook: 16 mins


Serves 20

Kids and adults will love this chocolatey breakfast cereal with buckwheat, honey and cacao

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal302
  • fat11g
  • saturates7g
  • carbs44g
  • sugars8g
  • fibre4g
  • protein6g
  • salt0g
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  • 100g coconut oil
  • 200g honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 100g cocoa powder
  • 850g buckwheat



    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 150g pack cacao nibs (if you're cooking with kids, you can substitute with chopped dark chocolate)


  1. Heat oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment. In a large microwaveable bowl, melt the coconut oil with the honey, cocoa powder and a pinch of sea salt. Stir in the buckwheat, covering well in the chocolate mixture.

  2. Spread the mixture onto the baking trays and bake for 15 mins, stirring halfway, then mix in the cacao nibs. Allow to cool before storing in a Kilner jar or airtight container. Best eaten within 1 month.

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Comments, questions and tips

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15th Feb, 2017
I used puffed buckwheat which was all I could find from Holland and Barrett. I see there are also buckwheat groats available online, which looks closer to the picture. Is the latter what people tend to use? I feel 850g of puffed buckwheat is stretching a bit far, I used 200g (should have checked the recipe first, this was all I had). It's a little sticky, but not ridiculously so. I would expect 300-400g to be more realistic depending on how much of a coating you wanted. I didn't like these at all at first, they remind me more of Monster Sugarpuffs than Coco Pops. The taste has really grown on me and now I really like them. I think the buckwheat might have been an acquired taste that I have now acquired on the 3rd bowl. They're quite filling and I'm believing them to be healthy whilst fulfilling my chocolate needs :-)
8th Dec, 2016
Take 2 - I soak 200g buckwheat for 8 hours and drain, then melt 30g Syrup, 25g coconut oil, 10g cocoa, 30g drinking chocolate. Stir in the buckwheat , spread on a tray lined with baking paper, bake on gas mark 3 for 20 mins stiring twice. Keep in the fridge, you only need 2-3 tablespoons per serving, so this makes about 5 servings.
18th Nov, 2016
Love this, though had to add 25g of milk chocolate powder and 40g of sugar to make it sweet enough. I think if I swap out the cocoa powder for milk chocolate powder then I could put in less/no sugar. I didn't add any dark chocolate at the end or cocoa nibs which are really not very nice at all, even if you think you like dark chocolate and intense flavours, cocoa nibs are something else all together. The result is still crunchy but my sons like it and you only need 2-3tbsp per serving.
18th Nov, 2016
Is it ok to soak the buckwheat if I wanted to? I want the end result to be a little less crunchy and seems there are benefits to soaking buckwheat such as releasing more nutients?
goodfoodteam's picture
21st Nov, 2016
Thanks for your question. We wouldn't suggest soaking the buckwheat unless you're planning to use it all once you have. You could make a smaller amount to use in one sitting, giving the benefits of soaking. The texture will of course be different, more creamy. Let us know how you get on.
22nd Sep, 2016
Is it raw buckwheat I need for this recipe? and if so does it needed to be soaked first?
goodfoodteam's picture
29th Sep, 2016
Hi Zobo, yes, use raw buckwheat as available from big supermarkets and health food shops.
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