Chocolate bars of puffed rice, Pecan nuts and coconut chips
Info
- Perptime 20 Min.
- Cooltime 120 Min.
Ingredients
Portions
- 120 ml Maple syrup grade C oder Coconut blossom syrup
- 110 g White almond butter
- 10 g Cocoa butter mild
- 50 g Whole grain rice popped
- 40 g Pecan nuts halves HIH oder Pecan nut pieces HIH
- 40 g Coconut chips
- 40 g Cranberries
- 20 g chia seeds
- 30 g Hemp seeds peeled
- 5 g Cocoa butter mild
- 100 g Rapunzel semisweet couverture
- 1 EL Nut nougat spread vegan
- Pecan nuts halves HIH
- Coconut chips
Preparation
Line an 8x8 inch baking dish with parchment baking paper. Mix the chopped pecan nuts (half of them), coconut chips, 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 coconut chips, pecan nuts, 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 coconut chips and pecan nuts. Let cool in refrigerator for 2 hours. Cut into squares and serve with tea or coffee or pack them to go on adventures.
