Method
Line a 8 x 8 inches baking tray with parchment paper.
Pour maple syrup, peanut butter and cocoa butter into a large skillet on medium heat and stir with a wooden spoon till the mixture turns creamy and liquid. Turn the heat off, add puffed buckwheat, hemp seeds and bittersweet chocolate drops and stir until everything is covered with the sweet maple butter. Transfer everything into the baking tray and press firmly into the pan. With a tablespoon drip the melted chocolate over and sprinkle hemp seeds on top.
Let cool in refrigerator for 2 hours. Cut into bite size pieces. Bars keep well in the fridge or freezer.
