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Rainbow chocolate bars of puffed rice, topped with hemp, chia and buckwheat


Line an 8x8 inch baking dish with parchment baking paper. Mix buckwheat, 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 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 chia, hemp and buckwheat. 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
180500 Apricot kernel butter with 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
1430785 Semisweet couverture, HAND IN HAND
403430 Buckwheat
405620 Whole grain rice popped

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