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Chocolate bars of puffed rice, Pecan nuts and coconut chips

Method


Line an 8x8 inch baking dish with parchment baking paper. Mix the chopped Pecan nuts (half of them), coconut chips, puffed rice, chia and hemp seeds in a bowl and set aside.

Heat maple syrup with apricot kernel spread in a baking pan and stir constantly with a wooden spoon until a creamy. Add the ingredients from the bowl and stir well until all coconut chips, Pecan nuts, seeds and rice puffs are covered with the maple cream. Transfer everything into a baking tray and press firmly into the pan.

Pour some water into a saucepan and bring to simmer. Add baking chocolate, cocoa butter and nut nougat spread in a heatproof bowl and place into the center of the saucepan until everything is melted while stirring occasionally.

Pour the melted chocolate cream evenly over the ingredients in the baking tray. Sprinkle with coconut chips and Pecan nuts. Let cool in refrigerator for 2 hours. Cut into squares and serve with tea or coffee or pack them to go on adventures.

Rapunzel Products


1400880 Coconut blossom syrup
130500 White almond butter
180025 Nut nougat cream vegan
1400035 Maple syrup grade C
601050 Hemp seeds peeled
1435020 Cocoa butter mild, HAND IN HAND
603020 Chia seeds
314365 Coconut chips
1430785 Semisweet couverture, HAND IN HAND
405620 Whole grain rice popped
209020 Pecan nuts, HAND IN HAND
313200 Cranberries
HAND IN HAND

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