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🍽️ Crunchy Buckwheat Pumpkin Seed Hearts with Chocolate Decoration

40 kcal · 30 min · 4 servings

Ingredients

• 40 g pumpkin seeds (3 level tbsp)
• 20 g buckwheat groats
• 100 g cornmeal
• 120 g whole wheat flour
• 1 pinch cream of tartar baking powder
• 80 g sugar
• 1 pinch salt
• 100 g yogurt butter
• 25 g white chocolate coating
• 25 g milk chocolate coating
• 25 g dark chocolate coating

Instructions

1. 1. Roughly chop the pumpkin seeds.
2. 2. Toast the chopped seeds together with the buckwheat groats in a pan until golden brown.
3. 3. Transfer the toasted mixture to a small plate.
4. 4. Let the mixture cool down completely.
5. 5. Mix the corn and wheat flour, baking powder, sugar, and a pinch of salt in a large mixing bowl.
6. 6. Cut the yogurt butter into small cubes.
7. 7. Add the butter cubes and two tablespoons of cold water to the flour mixture.
8. 8. Knead the ingredients into a smooth dough using the dough hooks of a hand mixer.
9. 9. Sprinkle some flour on your work surface.
10. 10. Roll out the dough on the floured surface to a thickness of 4 to 5 millimeters.
11. 11. Line two baking sheets with baking paper.
12. 12. Cut out sixty hearts with a diameter of four centimeters from the dough.
13. 13. Place the dough hearts on the prepared trays.
14. 14. Preheat the oven.
15. 15. Set the oven temperature to 180 degrees Celsius conventional heat.
16. 16. If using fan-assisted heat, set it to 160 degrees Celsius.
17. 17. If using gas, set it to level 2 to 3.
18. 18. Slide the trays onto the middle rack.
19. 19. Bake the hearts for about twelve minutes.
20. 20. Remove the trays from the oven.
21. 21. Lift the hearts along with the baking paper onto a wire rack.
22. 22. Let the hearts cool down completely.
23. 23. Fill a small pot two-thirds full with water.
24. 24. Bring the water to a boil.
25. 25. Turn the stove to the lowest setting.
26. 26. The water should only simmer gently.
27. 27. Chop the chocolate couverture separately according to the different varieties.
28. 28. Place the chopped couverture into three small metal bowls.
29. 29. Place the bowls over the hot water bath.
30. 30. Let the chocolate melt in the water bath.
31. 31. Fill the liquid chocolate separately by color into three small piping bags.
32. 32. Cut a small corner off each bag.
33. 33. Pipe three stripes of chocolate onto each cooled heart.
34. 34. Let the chocolate dry in the air.
35. 35. Carefully peel the finished chocolate hearts off the baking paper.

Nutrition per serving

• kcal: 40
• Protein: 1 g · Fett/Fat: 2 g · Carbs: 5 g