Bars of buckwheat with white chocolate, walnuts, coconut and chia seeds
BerlinKitchen
25 Min.
Only 1 portion
Info
- Perptime 25 Min.
- Cooltime 180 Min.
Ingredients
Portions
- 140 g Buckwheat
- 140 g Walnut pieces
- 65 g Coconut grated
- 100 g Cranberries
- 50 g chia seeds
- 50 g Sesame not hulled HIH oder Hemp seeds peeled
- 70 g grated Rapunzel bittersweet baking chocolate, Hand in Hand
- 150 g Maple syrup grade C
- 60 g Coconut blossom sugar
- 6 EL Rapunzel peanut caramel butter
- 200 g melted Rapunzel white baking chocolate, Hand in Hand
- 1 TL Buckwheat
- 1 TL chia seeds
Preparation
Grease an 8x8 inch baking dish with coconut oil.
Toast buckwheat and walnuts in a baking pan for about 2 minutes. Mix buckwheat, walnuts, coconut flakes, cranberries, chia seeds, sesame and grated dark chocolate in a large bowl. Heat maple syrup, coconut blossom sugar, peanut caramel butter in a baking dish. Once bubbles are forming let cook for another minute under constant stirring with a wooden spoon. Take off immediately. Pour the liquid into the large bowl with the buckwheat and stirr. Transfer everything into a the baking tray and press firmly into the pan. Pour the melted white chocolate over and sprinkle with buckwheat and chia seeds.
Let cool in refrigerator for 3 hours. Cut into squares and serve.
Comments & ratings
No comments yet.