Buckwheat bars with peanut butter

Method

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.

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

Optional toppings:

• 1 tbs goji berries
  or Rapunzel cranberries
• 1 tbs Rapunzel coconut chips, Hand in Hand
• 1 tsp chia seeds
• 1 tsp Rapunzel hemp seeds