Ingredients:

  • 2 cups (180g) Puffed Amaranth
  • ½ cup (60g) Chopped Pecans or Walnuts (optional)
  • ¼ teaspoon Fine Sea Salt
  • 1 cup (170g) High-Quality Dark Chocolate Chips (minimum 70% cacao)
  • ⅓ cup (80ml) Maple Syrup
  • ¼ cup (60g) Creamy Nut Butter (Almond or Peanut Butter), unsalted
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Line the 8x8 inch baking pan with parchment paper, allowing the edges to overhang slightly. In a large mixing bowl, gently combine the puffed amaranth, chopped pecans (if using), and sea salt. Set aside.
  2. Place the dark chocolate chips, maple syrup, and nut butter into a heavy-bottomed saucepan. Heat over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth, glossy, and uniform (Alternatively, use a microwave in 30-second intervals). Remove from heat and stir in the vanilla extract until fully incorporated.
  3. Pour the warm dark chocolate binder mixture over the reserved amaranth base. Using a spatula, fold the ingredients together quickly and gently until the amaranth is uniformly coated. Transfer the sticky mixture into the prepared 8x8 pan. Use the back of a spatula or parchment paper to firmly press the mixture down into an even layer, ensuring the corners are tightly packed.
  4. Place the pan into the refrigerator and chill for a minimum of 25 minutes, or until the chocolate binder is completely firm to the touch. Use the parchment paper sling to lift the block out of the pan. Slice the block into 12 even bars using a large, sharp knife. Store remaining bars in an airtight container.