Dark Chocolate Amaranth Bars (Print Version)
# Ingredients:
→ Bars
01 -
65 g popped amaranth (from 6–7 tablespoons uncooked amaranth)
02 -
80 g dark chocolate chips or pieces (ensure vegan-friendly if preferred)
03 -
60 g creamy unsweetened almond butter (substitute sunflower seed butter for nut-free)
04 -
14 g coconut oil
05 -
1 pinch sea salt
06 -
0.5 teaspoon vanilla extract
# Instructions:
01 -
Line a standard loaf pan (approximately 22 x 12 cm) with parchment paper and set aside.
02 -
Heat a large rimmed skillet or saucepan over medium-high heat for 3–5 minutes until sufficiently hot. Add 10 g uncooked amaranth, cover immediately, and shake pan to distribute grains. Allow amaranth to pop for up to 10 seconds, then transfer quickly to a medium bowl. Repeat until 65 g popped amaranth is obtained.
03 -
Add 2.5 cm water to a small saucepan and bring to a low boil. Reduce heat to simmer and place a small glass or metal bowl on top. Add chocolate, almond butter, and coconut oil. Stir occasionally until melted and smooth, 3–5 minutes. Alternatively, combine in a microwave-safe bowl and heat in 20-second intervals until melted.
04 -
Stir in sea salt and vanilla extract to the melted mixture, then pour over the popped amaranth. Mix thoroughly until all grains are coated.
05 -
Spread the mixture evenly into the prepared loaf pan. Refrigerate for approximately 60 minutes, or until bars are firm.
06 -
Slice set mixture into approximately 12 bars. Store in the refrigerator for up to 2 weeks or freeze for up to 1 month.
# Notes:
01 -
The optimal popping of amaranth requires a thoroughly preheated pan; expect to practice for consistent results and avoid burning.
02 -
If preferred, substitute sunflower seed butter for almond butter to accommodate nut-free diets.