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all recipes
Snacks & Ribbles
Buckwheat and hemp seed bars sprinkled with bittersweet chocolate
Details
20 min
2 h
vegan
print
Seraphine
(BerlinKitchen)
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
Details
20 min
2 h
vegan
print
Seraphine
(BerlinKitchen)
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.
Buckwheat and hemp seed bars sprinkled with bittersweet chocolate
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
Details
20 min
2 h
vegan
print
Seraphine
(BerlinKitchen)
Buckwheat and hemp seed bars sprinkled with bittersweet chocolate
Rapunzel Products
Hemp seeds peeled
Whole grain buckwheat popped
Peanut butter creamy
Coconut blossom syrup
Maple syrup grade C
Cocoa butter mild HAND IN HAND
Semisweet chocolate drops HAND IN HAND
Semisweet couverture HAND IN HAND
HAND IN HAND
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