Rainbow chocolate bars of puffed rice, topped with hemp, chia and buckwheat
Info
- Perptime 20 Min.
- Cooltime 120 Min.
Ingredients
Portions
- 120 ml Maple syrup grade C oder Coconut blossom syrup
- 110 g Rapunzel apricot kernel spread
- 10 g Cocoa butter mild
- 50 g Whole grain rice popped
- 40 g Buckwheat
- 20 g chia seeds
- 40 g Hemp seeds peeled
Preparation
Line an 8x8 inch baking dish with parchment baking paper. Mix buckwheat, puffed rice, chia and hemp seeds in a bowl and set aside.
Heat maple syrup with apricot kernel spread in a baking pan and stir constantly with a wooden spoon until a creamy. Add the ingredients from the bowl and stir well until all seeds and rice puffs are covered with the maple cream. Transfer everything into a baking tray and press firmly into the pan.
Pour some water into a saucepan and bring to simmer. Add baking chocolate, cocoa butter and nut nougat spread in a heatproof bowl and place into the center of the saucepan until everything is melted while stirring occasionally.
Pour the melted chocolate cream evenly over the ingredients in the baking tray. Sprinkle with chia, hemp and buckwheat. Let cool in refrigerator for 2 hours. Cut into squares and serve with tea or coffee or pack them to go on adventures.
