Dessert | Snack
Amaranth Chocolate Crunch Bars
These 2 ingredient healthy amaranth chocolate crunch bars 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 chocolate bars way better for you than the store bought alternatives.
Equipment
INGREDIENTS
- 1/2 c raw amaranth
- 2 c dark chocolate chips
INSTRUCTIONS
Pop The Amaranth
- Heat a dry skillet over medium heat for 3-5 minutes, until super hot. Make sure the lid to the skillet is nearby.Also have a heat-proof bowl nearby so you can pour the amaranth into it as soon as it's done popping.
- Drop 2 tbsp of raw amaranth into the skillet, and quickly cover the skillet with the lid. The amaranth will start to pop (and smell) like popcorn. Cook for about 30 seconds, until most of the amaranth is popped.*Shake the skillet every few seconds to keep any pieces from sticking to the pan.
- Transfer the popped amaranth into a heat-proof bowl, and set aside.
- Repeat with the remaining raw amaranth, until all of it is popped. You should have about 2 c of puffed amaranth when done.
- Melt The Chocolate
- In a large bowl, melt the chocolate chips either in a microwave or in a double boiler, until smooth.If using a microwave, be sure to stop and stir the chocolate every :15 s to prevent it from burning.
Prepare The Crunch Bars
- Pour the popped amaranth into the bowl with the melted chocolate, and mix until all of the amaranth is thoroughly coated in the chocolate.
- Press the mixture into a square silicone mold, making sure it's packed tightly and that the tops are smoothed down flat.**
- Place the molds in the freezer for at least 1 hour.
- Remove the amaranth chocolate bars from the molds and store in an airtight container in the fridge for up to one week.
Notes
*The first time you do this, it may be hard to know when to remove the amaranth from the heat. The amaranth cooks FAST, so don't keep it in the hot skillet for more than 30 seconds to 1 minute, tops. Not all of the amaranth will pop, and that's ok. Some of the pieces will burn, and that's also ok (it won't affect the the taste too much, as long as not too many of the pieces are burned). You should also keep a close eye on the skillet and turn down the heat if the amaranth is cooking too quickly. It takes practice to get this right!
**I used two silicone ice cube molds for this recipe, which made a total of 24 chocolate squares. If you don't have a silicone mold, simply press the mixture into a square baking pan instead, and slice them into bars once set. The mixture may not fill up the entire pan, so keep that in mind if you want to keep the bars thick like a candy bar.