Dark Chocolate Amaranth Bars

Rich with nutty popped amaranth and decadent dark chocolate, these no bake bars are the perfect treat when you crave something wholesome yet indulgent. They are easy to whip up with just a handful of pantry ingredients and make for an energizing snack or dessert that keeps well in the fridge or freezer.

I first threw together a batch of these on a summer afternoon when I needed a chocolate fix without heating the kitchen. This recipe quickly became a favorite in my house for its simplicity and satisfying texture.

Ingredients

• Uncooked amaranth: This ancient grain pops into tiny crispy puffs that bring a unique crunch. Look for fresh amaranth seeds in the bulk section of health food stores for best flavor.
• Dark chocolate chips or pieces: Choose a high quality chocolate with at least 70 percent cocoa for the richest taste. Vegan options like Enjoy Life work beautifully if needed.
• Creamy unsweetened almond butter: Adds natural richness with a mild nutty taste. Sunflower seed butter works well for nut free bars.
• Coconut oil: A little bit helps the chocolate set up smoothly and gives a slight tropical hint. Use virgin or refined based on your flavor preference.
• Sea salt: Just a pinch enhances every bite and balances the sweetness. Use flaky or fine sea salt for an even distribution.
• Pure vanilla extract: Lends warmth and a bakery style finish. Use real vanilla for the best flavor.

Step-by-Step Instructions

Prepare the pan:

Line a standard size loaf pan with parchment paper making sure it goes up the sides so you can lift the bars out easily later. Set aside.

Pop the amaranth:

Heat a large rimmed skillet on medium high for at least three to five minutes to ensure it is hot enough. Have a medium bowl ready nearby. Add one tablespoon of uncooked amaranth and immediately cover with a lid. Slide and shake the pan back and forth over the burner wearing oven mitts to keep moving the grains. They should begin popping within one to three seconds and finish by the ten second mark. Quickly pour any popped grains into the bowl. Repeat this step until you have about one and one quarter cups popped amaranth. If grains are burning before popping lower the heat slightly or give the pan a bit more time to preheat before each batch.

Melt chocolate mixture:

Add about an inch of water to a small saucepan and bring to a simmer. Place a heatproof bowl over the top to act as a double boiler. Add chocolate chips almond butter and coconut oil to the bowl and gently melt everything together stirring occasionally until smooth and free of lumps. This should take three to five minutes. If you prefer you can melt them in a microwave safe bowl in short bursts but watch closely so the chocolate does not burn.

Mix everything together:

Remove the bowl from the heat and stir in the salt and vanilla extract. Add the popped amaranth and gently fold until every bit is coated in the melted chocolate mixture.

Chill and slice:

Scrape the mixture into the prepared loaf pan and smooth the top with a spatula. Chill in the refrigerator for at least one hour or until firm. Once set lift the parchment to remove the slab then use a sharp knife to cut the bars into about twelve pieces.

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Popped amaranth was always a staple in my childhood kitchen because my grandmother appreciated both its earthy taste and the nutrition boost. My favorite part of making these bars is shaking the skillet to pop the amaranth which never fails to remind me of weekend mornings at her house.

Storage tips

These bars store best in the refrigerator layered with parchment to keep them from sticking. They will stay fresh and crisp for up to two weeks. For longer keeping freeze them in a sealed container for up to a month then let stand at room temperature for a few minutes before enjoying.

Ingredient substitutions

If you need to keep things nut free swap out almond butter for sunflower seed butter or pumpkin seed butter. You can also use a different chocolate such as semi sweet or milk chocolate as long as it fits your dietary needs.

Serving suggestions

These bars are excellent as a snack with coffee or tea or as a post exercise treat. Try crumbling over yogurt or layering with fruit for an easy parfait.

Cultural context

Amaranth is an ancient crop native to Central and South America known for its high nutritional content and puffing ability. It has been used in energy snacks and sweets for generations and remains a favorite for its crunchy texture and versatility.

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Enjoy these crunchy and chocolaty bars as your go-to treat for an energy boost and a delicious snack.

Frequently Asked Questions

→ How do I properly pop amaranth?

Heat a dry skillet until very hot, then add a small amount of amaranth. Cover and shake until most grains puff. Remove quickly to prevent burning.

→ Can I substitute another nut or seed butter?

Yes, use sunflower seed butter for nut-free bars or peanut butter for a distinct flavor twist.

→ What kind of chocolate works best?

Choose quality dark chocolate chips or pieces; vegan-friendly options work perfectly for plant-based needs.

→ How should I store the bars?

Refrigerate in an airtight container for up to 2 weeks or freeze for longer freshness.

→ Why is coconut oil used?

Coconut oil helps melt and bind the chocolate mixture smoothly, giving the bars their glossy finish and texture.

→ Can I make these gluten-free?

All ingredients are naturally gluten-free, making these suitable for gluten-free diets.