Vegan Puffed Amaranth And Nut Butter Bars
These are so good, I swear I still can’t put my mind around the fact that I kept postponing to try these out for such a long time! Puffed amaranth bars have been around on Pinterest for quite some time now, inviting me to make my own version.
The best part is that these are easily adjustable to your needs. You can use any nut butter you like, you can make them without the glaze, you can choose only dark or only vegan white chocolate glaze or both, swap puffed rice for puffed amaranth, etc.
You can usually get puffed amaranth or puffed rice in specialty healthy food stores or larger supermarkets. If, however, your search is unsuccessful, buy amaranth seeds and puff them at home – it’s fairy simple. Heat a large pot, reduce heat to medium, add a teaspoon (not more) of puffed amaranth, cover with a lid and shake the pot as you hear amaranth seeds popping. They will pop quite quickly, so keep an eye and transfer them into a bowl immediately to prevent them from burning. Repeat with remaining seeds. If they’re burning too quickly, you might need to reduce heat a little.
Instructions
Pour hot water over the pitted dates and let them stand for 10 minutes. You can peel off the skin that will become soft after soaking and discard of it. Blend dates with water and coconut oil, salt.
Pour the date mixture over the puffed amaranth, add the nut butter and mix until well combined.
Press the mixture into a baking tin lined with baking paper. Place in the fridge for 1 hour to firm up.
Using a double boiler, melt the dark chocolate and pour it on top of the puffed amaranth layer (you can do the same with white chocolate and swirl the two together). Let it cool at room temperature then transfer into the fridge at least for a few hours or overnight to cool completely.
Keep in the fridge in an airtight container. Consume within a week.
Julie’s Tip
For the vegan white chocolate: prepare a steam bath (double boiler), add cocoa butter, coconut oil, maple syrup, almond or cashew butter, a pinch of salt. Melt until everything is incorporated then remove from heat. Let it cool slightly before pouring on top of the amaranth bars on its own or together with the melted dark chocolate.
Julie’s Tip
You can usually get puffed amaranth or puffed rice in specialty healthy food stores or larger supermarkets. If, however, your search is unsuccessful, buy amaranth seeds and puff them at home – it’s fairy simple. Heat a large pot, reduce heat to medium, add a teaspoon (not more) of puffed amaranth, cover with a lid and shake the pot as you hear amaranth seeds popping. They will pop quite quickly, so keep an eye and transfer them into a bowl immediately to prevent them from burning. Repeat with remaining seeds. If they’re burning too quickly, you might need to reduce heat a little.
Ingredients
For the bars
- 4,5 cups (120g) of puffed amaranth or puffed rice
- 320 g of peanut or almond butter
- 285g of dates, pitted
- 75 g of coconut oil
- 3 tbsp of water
- a few generous pinches of salt (or none if you’re using salted nut butter)
- 100g of dark chocolate
- maldon sea salt flakes to garnish (optional)
For the vegan white chocolate (optional)
- 20 g of cocoa butter
- 20 g of coconut oil
- 1 tbsp of maple syrup
- 1/2 tbsp of almond or cashew butter
- a pinch of sea salt
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