Buckwheat and hemp seed bars sprinkled with bittersweet chocolate

Method

Line a 8 x 8 inches baking tray with parchment paper.

Pour maple syrup, peanut butter and cocoa butter into a large skillet on medium heat and stir with a wooden spoon till the mixture turns creamy and liquid. Turn the heat off, add puffed buckwheat, hemp seeds and bittersweet chocolate drops and stir until everything is covered with the sweet maple butter. Transfer everything into the baking tray and press firmly into the pan. With a tablespoon drip the melted chocolate over and sprinkle hemp seeds on top.

Let cool in refrigerator for 2 hours. Cut into bite size pieces. Bars keep well in the fridge or freezer.

Ingredients

• 100 ml coconut blossom syrup
  or 100 ml maple syrup
• 80 g Rapunzel peanut butter creamy
• 10 g Rapunzel cocoa butter mild, Hand in Hand
• 50 g Rapunzel buckwheat puffs
• 20 g Rapunzel hemp seeds, hulled
• 20 g Rapunzel bittersweet chocolate drops

topping:

• 50 g melted Rapunzel bittersweet baking chocolate
• 2 EL Rapunzel hemp seeds, hulled