Spelt and Chocolate Cereal Bars

Ingredients

• 200 g Puffed spelt (Light, unsweetened grains)
• 100 g 70% dark chocolate (Break into small pieces to ease melting)
• 30 ml Peanut‑hazelnut‑cocoa butter (optional) (About 2 tablespoons, adds flavor and softness)

Instructions

1. Prepare the ingredients

   Measure 200 g of puffed spelt, chop the dark chocolate into pieces and, if using, scoop 2 tablespoons of nut butter.

   Time: PT2M

2. Melt the chocolate

   Place the chocolate in the bowl, heat in the microwave in 30‑second intervals. After each interval, remove the bowl and stir well with the spatula. Repeat 3 to 5 times until the chocolate is fully melted and smooth.

   Time: PT5M

3. Incorporate the nut butter (optional)

   Add the peanut‑hazelnut‑cocoa butter to the melted chocolate and mix until homogeneous.

   Time: PT1M

4. Coat the spelt

   Immediately pour the hot chocolate over the puffed spelt. Gently fold with the spatula, lifting the grains without crushing them, until fully coated.

   Time: PT2M

5. Press into the mold

   Transfer the mixture into the bar mold. Using the back of a spoon or slightly dampened hands, press firmly so the grains stick together.

   Time: PT2M

6. Let set

   Leave the mold at room temperature for about 30 minutes until the chocolate hardens.

   Time: PT30M

7. Unmold and cut

   Carefully unmold the bars and cut them into equal portions with a clean knife.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

6 g

Fiber

3 g