These healthy buncha crunch bites are made with puffed amaranth and dark chocolate for a naturally crunchy, gluten-free treat! Amaranth is a good source of plant protein, fiber, and so many minerals, which makes these mini chocolate bars way better for you than the store bought alternative.

WHY I MADE THIS HEALTHY BUNCHA CRUNCH RECIPE

If you’ve seen my Dark Chocolate Amaranth Crunch Bars recipe, then you already know that I’m a fiend for a crunchy chocolate bar!

When I was a kid, my mom would let me and my siblings pick out one candy bar from the grocery store whenever we did our shopping, and I was always stuck between one of my three favorites: Twix, Kit Kats, or Crunch bars. I love all three, but I specifically remember reaching for a Crunch bar about half of the time, so I guess you could say it came out on top.

And when we went to the movies, my favorite candy to buy at concession was always Buncha Crunch. I loved the little bite-sized chunks of puffed rice coated in sweet chocolate. There’s something so satisfying about those little pops of chocolatey deliciousness, so it seemed like it was about time for me to make a healthier, homemade version of one of my favorite childhood treats again!

But instead of puffed rice, I use puffed amaranth in this recipe. I’ve been familiar with amaranth for a while now, but only for savory recipes. Once I realized that amaranth has properties that are very similar to quinoa, I knew that they would be an awesome alternative to use for my favorite homemade healthier buncha crunch recipe. Amaranth is so magical because it puffs up when exposed to high heat, just like popcorn!

I have instructions for how to puff your own amaranth at home in the recipe card at the bottom of this post, and once you do it you’ll realize just how easy this recipe is. To make these healthy chocolate bars, just combine the puffed amaranth with chocolate, and scoop the mixture into silicone molds to make those perfect crunchy chocolate squares.

This recipe is perfect for summer hangouts and movie nights, so it’s definitely a keeper!

MY HEALTHY MINI CHOCOLATE BARS RECIPE

The full instructions on how to make these healthy amaranth chocolate bars is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

• Pop The Amaranth: Heat a dry skillet over medium heat until super hot. Drop 2 tbsp of amaranth into the skillet. The amaranth will start to pop (and smell) like popcorn. Cook until most of the amaranth is popped.
• Prepare The Crunch Bars: Pour the popped amaranth into the bowl with the melted chocolate, and mix until all of the amaranth is coated. Press the mixture into the silicone molds. Freeze for at least 1 hour.

MINI BUNCHA CRUNCH KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make these healthy buncha crunch bars at home. You only need two ingredients:

• Dark Chocolate: I like using 70% dark chocolate chips for most of my chocolate recipes, because they’re not super sweet in the way that semi-sweet or bittersweet chocolate can be.

• Raw Amaranth: What is amaranth, anyway? Amaranth is a tiny, nutrient-dense ancient grain that was originally cultivated by the Aztecs. It’s technically a seed, kind of like quinoa, which makes it naturally gluten-free. When heated in a hot skillet, amaranth pops into delicate, airy puffs—a lot like popcorn. This makes it a fun ingredient to use for so many things, including these crunchy chocolate bars! Amaranth is a good source of plant protein, fiber, and so many minerals, too.

HOW LONG DO THESE HEALTHY CRUNCH BARS TAKE TO MAKE?

The magic of these no bake dark chocolate crunch bars is that they are so quick and easy to make! The only real work you have to do is pop the amaranth in a hot pan, and then mix the puffed amaranth and chocolate together and press them into a silicone mold. Here’s the overview:

• Cook time: 5 mins
• Prep time: 10 minutes
• Inactive time: 1 hour

In total, these healthy chocolate amaranth bars will take about 15 minutes of active time to make, not counting the 1 hour rest time that the bars need to firm up in the freezer.

HOW TO STORE THESE MINI CRUNCH BARS?

After the chocolate bars are frozen, remove them from the silicone molds and place them in an airtight container in the fridge for up to a week.

HEALTHY AMARANTH CRUNCH BARS FAQ

1. What exactly is amaranth?

Amaranth is an ancient grain that’s high in protein, fiber, and minerals like iron and magnesium. It’s kind of similar to quinoa, but not exactly the same. When puffed, amaranth becomes light and crunchy, making it a yummier and healthier alternative to the rice cereal used in the classic Crunch bar. It’s also gluten free!

2. Is puffed amaranth the same as popped amaranth?

Yup! They’re the same thing.

3. Why do I need to pop the amaranth in small batches?

Amaranth puffs up super fast, usually in under 30 seconds. Cooking them in small batches helps to ensure even popping without too many burned or un-popped seeds. I recommend cooking them 2 tbsp at a time, at the most.

4. My amaranth burned or didn’t pop. What went wrong?

This may be because the pan wasn’t hot enough (so they didn’t pop), or the amaranth stayed in the pan too long (so they burned). Make sure your skillet is super hot before adding the amaranth, cover it immediately, and remove them from the pan as soon as most of the seeds have popped. A few unpopped grains are totally normal.

5. Can I use store-bought puffed amaranth instead?

If you can find it, sure! You may just need to adjust the amount of chocolate used in the recipe.

6. What kind of chocolate works best for this recipe?

I love using 70% dark chocolate chips for most of my chocolate recipes for a richer flavor and lower sugar content. You can also use dairy-free or vegan chocolate chips if needed.

7. Do I need to use a silicone mold?

A silicone mold (like a flexible ice cube mold) makes removal easier, but it’s not required. You can also line a small baking dish with parchment paper, press the mixture in firmly, and slice into mini chocolate bars once they’re set.

8. How should I store these healthy chocolate buncha crunch bars?

Store the bars in an airtight container in the refrigerator for up to one week.

9. Are these amaranth chocolate crunch bars healthy?

These crunchy chocolate bars are a healthier treat made with whole grain amaranth and dark chocolate. They have more fiber, antioxidants, and plant-based protein than most candy bars that you’ll find in the store!

10. Do I have to use amaranth or can I use something else?

Nope, quinoa is a perfect substitution for amaranth in this recipe! Yes, you can pop it in a hot pan the same way.

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