Peanut Butter Seed Bars

1. Line a 9x13 inch baking dish with baking paper.

2. In a medium bowl, combine:

   • 1 cup raw buckwheat
   • 1 cup (150g) pistachios
   • 1 cup desiccated coconut
   • 1 cup sliced/ground almonds
   • ½ cup (65g) chia/poppy seeds
   • ½ cup (65g) hemp/sunflower/other seeds
   • ½ tsp salt

3. Measure out 250g peanut butter into a saucepan. Remove and set aside 1 heaping tablespoon of this. Then add:

   • 1 cup (330g) maple syrup
   • ¼ cup (50g) granulated sugar

4. Turn on low heat, stirring often until melted and smooth. Once the mixture starts to bubble, let it cook 1m and remove from the heat.

5. Working quickly, add the seed/nut mix to the peanut butter mixture and stir until combined. Press into the prepared the pan using wet hands.

6. Melt 300g chocolate chips with 1 heaping tbsp peanut butter in a large jug in the microwave, stirring every 30 seconds until melted and smooth. Pour the chocolate over the bars and spread in an even layer. Cover and refrigerate for 1-2 hours or until firm.

7. Cut into 18-24 bars. Store for up to 1 week in the fridge or 4 days on the counter in a cool place.

Modified from Half Baked Harvest