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


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.


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