Chocolate Cereal Bars with Raspberry Crumbs

 

Total Time15 minsPrep Time15 minsDifficultyBeginnerYields1 Serving

 
Ingredients

 200 g dark chocolate (min 50% cocoa)
 2 tbsp coconut oil
 1 tbsp agave syrup (2 if you like it sweeter)
 ¼ cup hemp seeds
 ¼ cup chopped sunflower seeds
 ¼ cup freeze dried raspberry crumbs
 8 cups puffed wheat (or buckwheat, oats, rice)
 ¼ cup oat milk (or any non dairy milk)
Coating
 100 g dark chocolate
 1 tbsp freeze dried raspberry crumbs
 1 tbsp hemp seeds
 1 tbsp oat milk

 

Instructions

1

Combine the coconut oil, the dark chocolate and the oat milk in a medium-size saucepan and cook over medium heat. Stir regularly until the chocolate is completely melted and smooth. Remove from the heat and leave it to cool down.

2

When the chocolate cream has cooled down, add in the puffed wheat, the seeds and the raspberry crumbs. Mix well until the ingredients are evenly combined.

3

Move the mixture into a baking tray pressing with your hands.

4

To prepare the coating, melt the remaining chocolate (100g) with 1 tbsp of oat milk.
Whisk until smooth and pour it over the puffed wheat mixture. Spread evenly to create a smooth chocolate coating. Sprinkle with hemp seeds and raspberry crumbs

5

Place the tray in the refrigerator to set for 2-3 hours.

6

Remove from the fridge, cut into squares and serve.

Ingredients

 200 g dark chocolate (min 50% cocoa)
 2 tbsp coconut oil
 1 tbsp agave syrup (2 if you like it sweeter)
 ¼ cup hemp seeds
 ¼ cup chopped sunflower seeds
 ¼ cup freeze dried raspberry crumbs
 8 cups puffed wheat (or buckwheat, oats, rice)
 ¼ cup oat milk (or any non dairy milk)
Coating
 100 g dark chocolate
 1 tbsp freeze dried raspberry crumbs
 1 tbsp hemp seeds
 1 tbsp oat milk

Directions

1

Combine the coconut oil, the dark chocolate and the oat milk in a medium-size saucepan and cook over medium heat. Stir regularly until the chocolate is completely melted and smooth. Remove from the heat and leave it to cool down.

2

When the chocolate cream has cooled down, add in the puffed wheat, the seeds and the raspberry crumbs. Mix well until the ingredients are evenly combined.

3

Move the mixture into a baking tray pressing with your hands.

4

To prepare the coating, melt the remaining chocolate (100g) with 1 tbsp of oat milk.
Whisk until smooth and pour it over the puffed wheat mixture. Spread evenly to create a smooth chocolate coating. Sprinkle with hemp seeds and raspberry crumbs

5

Place the tray in the refrigerator to set for 2-3 hours.

6

Remove from the fridge, cut into squares and serve.

Chocolate Cereal Bars with Raspberry Crumbs

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