Credit: Blog images contribution - Gita Chopra (Canada) an enthusiastic member on ‘Sustainable Living For All’ Group devoted to spreading awareness about Millets and active on Whatsapp, Facebook & YouTube.
Puffed Amaranth Bars
Ingredients:
For the Base:
- 1 cup puffed Amaranth
- 12 large Medjool dates, pitted
- 1/3 cup almond butter or peanut butter
- 1/4 cup pumpkin seeds
For the Topping:
- 1 cup dark chocolate (about 150 g), melted (avoid melting beforehand)
Instructions:
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In a food processor or mixer, blend the pitted Medjool dates and almond butter until smooth. Add 2 tbsp of water if needed to achieve a smoother consistency.
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In a large mixing bowl, combine the blended date mixture with the puffed Amaranth and pumpkin seeds. Mix well until everything is evenly distributed.
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Line a loaf tin or pan with parchment paper. Transfer the mixture into the lined tin and press it down firmly to form an even layer. Place the tin in the fridge to set while you prepare the chocolate topping.
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In a microwave-safe bowl, melt the dark chocolate in short intervals, stirring in between until smooth. Avoid pre-melting the chocolate as it may harden before use.
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Once the chocolate is melted, remove the tin from the fridge and drizzle the melted chocolate over the top of the bars. Use more or less chocolate according to your preference.
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Return the tin to the fridge and let it chill until the chocolate topping sets.
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Once set, remove the bars from the tin and slice into desired portions.
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Enjoy your homemade Puffed Amaranth Bars as a nutritious and delicious snack!
Note: The mixture may become sticky, but you can use ghee or water while mixing or a spatula to handle it easily. Adjust the sweetness or chocolate amount according to your taste preferences.
