Desserts

Bars of buckwheat with white chocolate, walnuts, coconut and chia seeds

Name: Bars of buckwheat with white chocolate, walnuts, coconut and chia seeds
Prep time: 25 min
Total time: 25 min
Ingredients: 140 g Rapunzel buckwheat; 140 g chopped Rapunzel walnuts; 65 g Rapunzel coconut flakes, Hand in Hand; 100 g chopped Rapunzel cranberries, dried; 50 g chia seeds; 50 g Rapunzel sesame seeds, Hand in Hand; 70 g grated Rapunzel bittersweet baking chocolate, Hand in Hand; 150 g Rapunzel maple syrup; 60 g Rapunzel coconut blossom sugar; 6 EL Rapunzel peanut caramel butter; 200 g melted Rapunzel white baking chocolate, Hand in Hand; 1 TL Rapunzel buckwheat; 1 TL 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

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

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.