Crispy chocolate bars / vegan / gluten free / sugar free (chocolate with erythritol) 

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Ingredients:
- 100 g dry sprouted green buckwheat (grind 50 g into flour);
- 60 g of soft dates of the Mazafati variety;
- 2 tbsp. spoons of peanut butter;
- a pinch of salt;
- 150 g of chocolate (in the recipe, chocolate on erythritol);
- 50 g roasted peanuts.