Chocolate- Pecan-Coconut Overnight Kasha

• 1/4 cup Kasha (also called toasted buckwheat groats)
• 1/2 cup Cashew milk or nondairy milk of your choice, plus more for serving
• 1 tablespoon Chia seeds
• 1 tablespoon Pecan pieces, plus more for garnish
• 1 tablespoon Coconut flakes, plus more for garnish
• 1 teaspoon Cacao powder
• 1 teaspoon Cacao nibs, plus more for garnish
• 1 Medjool date, pitted and chopped
• Maple syrup for serving (optional)

1. In a jar or small bowl, combine the kasha, milk, chia seeds, pecans, coconut, cacao powder, cacao nibs, date, and salt. Mix well with a fork. Cover with a lid or plastic wrap.
2. Place in the refrigerator for a minimum of 4 hours and up to 3 days. Add a splash of milk and sprinkle with additional pecans, coconut, and cacao nibs just before serving. Drizzle with maple syrup for added sweetness, if you like.
3. CHEF'S NOTE If you can't find kasha at the store, you can toast raw buckwheat groats in a dry pan over medium heat, stirring continuously for 4 to 5 minutes, until lightly browned and fragrant.rnrnFEEL GOOD INGREDIENT // COCONUT FLAKES The phosphorous and iron in the coconut flakes aid the body's blood cell, teeth, and bone formation. They also contain zinc, which supports a healthy immune system and can help wounds heal faster.

kasha, milk, chia seeds, coconut flakes, cacao powder, cacao nibs, maple syrup

Taken from food52.com/recipes/80503-chocolate-pecan-coconut-overnight-kasha (may not work)