Desserts

Buckwheat bars with peanut butter

Name: Buckwheat bars with peanut butter
Prep time: 25 min
Total time: 25 min
Yield: For about 12 bars
Ingredients: 12 Rapunzel dates, pitted; 6 tbs Rapunzel original peanut butter crunchy; 2 tbs Rapunzel tahini (sesame spread); 50 g Rapunzel melted cocoa butter, Hand in Hand; 5 tbs Wasser; 1 Pr. Rapunzel sea salt iodized; 3 tbs chia seeds; 280 g Rapunzel buck wheat; 80 g Rapunzel cashews; 200 g melted Rapunzel bittersweet baking chocolate; 1 tbs goji berries or Rapunzel cranberries; 1 tbs Rapunzel coconut chips, Hand in Hand; 1 tsp chia seeds; 1 tsp Rapunzel hemp seeds

BerlinKitchen

25 Min.

For about 12 bars

Vegan

Info

Perptime 25 Min.
Cooltime 180 Min.

Ingredients

Portions

12 Dates pitted Deglet Nour HIH
6 Peanut butter crunchy
2 Tahini (sesame butter)
50 g Cocoa butter mild
5 tbs Wasser
1 Prise* Sea salt with iodine
3 tbs chia seeds
280 g Buckwheat
80 g Cashew kernels crushed HIH
200 g melted Rapunzel bittersweet baking chocolate
1 Cranberries
1 Coconut chips
1 tsp chia seeds
1 Hemp seeds peeled

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

Preparation

Grease an 8x8 inch baking dish.

Mix dates, peanut butter, tahini, water, salt and melted cocoa butter in a blender. Pour mass into a bowl and mix buckwheat (depending on your preference: uncooked or 15 minutes soaked in lukewarm water), cashewnuts and chia seeds under with a wooden spoon. Transfer everything on the baking tray and press firmly into the pan. Give melted chocolate evenly over. Toss optional toppings like goji berries, coconut chips, chia seeds or hemp seeds over. Let cool in refrigerator for 3 hours. Cut in squares and serve.

Bars keep well in the fridge or freezer. A perfect quick and healthy snack.