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Buckwheat and hemp seed bars sprinkled with bittersweet chocolate


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.

Rapunzel Products

601050 Hemp seeds peeled
403460 Whole grain buckwheat popped
110690 Peanut butter creamy
1400880 Coconut blossom syrup
1400035 Maple syrup grade C
1435020 Cocoa butter mild, HAND IN HAND
1430895 Semisweet chocolate drops, HAND IN HAND
1430785 Semisweet couverture, HAND IN HAND

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