- In a large bowl, combine the buckwheat with 2 tbsp of the maple syrup and a pinch of Celtic salt, mix well. Spread onto a baking tray and bake in a medium oven for 10 minutes or until crunch. Cool.
- Meanwhile in small pot mix together the buttermilk powder, coconut cream, 2 tbsp of maple syrup, 2 tbsp of almond butter and a pinch of Celtic salt. Warm until the coconut cream melts and everything is well mixed. Set aside to cool.
- In a tall glass scoop in your favorite ice-cream. Pour over warm or cold coconut caramel sauce and sprinkle on buckwheat crunch.
Chinese New Year (CNY) will fall on Saturday, February 10th, 2024, starting The Year of the Dragon (龙年). It’s a tradition to gather and eat