Snacks

Buckwheat and hemp seed bars sprinkled with bittersweet chocolate

Name: Buckwheat and hemp seed bars sprinkled with bittersweet chocolate
Prep time: 20 min
Total time: 20 min
Yield: For about 18 bars:
Ingredients: 100 ml coconut blossom syrup; 80 g Rapunzel peanut butter creamy; 10 g Rapunzel cocoa butter mild, Hand in Hand; 50 g Rapunzel buckwheat puffs; 20 g Rapunzel hemp seeds, hulled; 20 g Rapunzel bittersweet chocolate drops; 50 g melted Rapunzel bittersweet baking chocolate; 2 EL Rapunzel hemp seeds, hulled

Seraphine Wilhelm

20 Min.

For about 18 bars:

Vegan

Info

Perptime 20 Min.
Cooltime 120 Min.

Ingredients

Portions

100 ml Coconut blossom syrup oder Maple syrup grade C
80 g Peanut butter creamy
10 g Cocoa butter mild
50 g Whole grain buckwheat popped
20 g Hemp seeds peeled
20 g Semisweet chocolate drops HIH
50 g melted Rapunzel bittersweet baking chocolate
2 EL Hemp seeds peeled

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Line a 8 x 8 inches baking tray with parchment paper.

Pour maple syrup, peanut butter and cocoa butter into a large skillet on medium heat and stir with a wooden spoon till the mixture turns creamy and liquid. Turn the heat off, add puffed buckwheat, hemp seeds and bittersweet chocolate drops and stir until everything is covered with the sweet maple butter. Transfer everything into the baking tray and press firmly into the pan. With a tablespoon drip the melted chocolate over and sprinkle hemp seeds on top.

Let cool in refrigerator for 2 hours. Cut into bite size pieces. Bars keep well in the fridge or freezer.

USED RAPUNZEL PRODUCTS

Hemp seeds peeled

Whole grain buckwheat popped

Peanut butter creamy

Coconut blossom syrup

Maple syrup grade C

Cocoa butter mild