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all recipes
Breakfast
Apricot coconut bars with quinoa and white chocolate
Details
15 min
print
Ellen
(BerlinKitchen)
Ingredients
results 20 bars
500 g
Rapunzel whole sweet apricots
80 g
Rapunzel Almonds roasted, ground
30 g
Rapunzel whole grain quinoa popped
70 g
Rapunzel Coconut grated
1 tbs
Rapunzel white almond butter
Pinch
Rapunzel Atlantic sea salt
Pinch
Rapunzel Bourbon vanilla powder
1 tbs
Rapunzel coconut fat, mild
1 tbs
Rapunzel Apricot syrup
100 g
Rapunzel white couverture
Details
15 min
print
Ellen
(BerlinKitchen)
Apricot coconut bars with quinoa and white chocolate
Method
Chop the apricots in a food processor, add coconut oil and white almond butter and mix well. Add all the dry ingredients to a bowl and knead together with the apricot mixture. Now press into a square baking form and top with the couverture and a little bit of grated coconut.
Chill the bars in the refrigerator for two hours and then cut into smaller bars. The bars can be kept in the fridge for about a week.
Apricot coconut bars with quinoa and white chocolate
Ingredients
results 20 bars
500 g
Rapunzel whole sweet apricots
80 g
Rapunzel Almonds roasted, ground
30 g
Rapunzel whole grain quinoa popped
70 g
Rapunzel Coconut grated
1 tbs
Rapunzel white almond butter
Pinch
Rapunzel Atlantic sea salt
Pinch
Rapunzel Bourbon vanilla powder
1 tbs
Rapunzel coconut fat, mild
1 tbs
Rapunzel Apricot syrup
100 g
Rapunzel white couverture
Details
15 min
print
Ellen
(BerlinKitchen)
Apricot coconut bars with quinoa and white chocolate
Rapunzel Products
Apricot syrup, project
Whole sweet apricots project, demeter
Whole grain quinoa popped
Coconut grated
White almond butter
Coconut fat mild HAND IN HAND
White couverture HAND IN HAND
Bourbon vanilla powder HAND IN HAND
Atlantic sea salt fine
HAND IN HAND
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