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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.

Rapunzel Products

603020 Chia seeds
314250 Coconut grated
403430 Buckwheat
110800 Peanut butter choco caramel
1400860 Coconut blossom sugar
1400035 Maple syrup grade C
1430785 Semisweet couverture, HAND IN HAND
601050 Hemp seeds peeled
600755 Sesame not hulled, HAND IN HAND, demeter
202250 Walnut pieces
313200 Cranberries

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