Thanks to the iced chocolate layer, the vegan, gluten-free amaranth bars taste like delicious ice-cream confectionery, with a wonderful peanut-amaranth aroma – very tasty!
Prepare the ingredients.
Puree 80 g dates, 2 tablespoons of peanut butter and 1 tablespoon of tahini in a blender to a homogeneous mass.
Then transfer to a bowl, add 40 g almonds, 2 tablespoons pumpkin seeds, 30 g amaranth, 25 g pistachios and 1 tablespoon goji berries and mix with wet hands.
Then place in the prepared baking dish, press evenly and set aside.
Tip: If you like it less sweet, you can reduce the number of dates and increase the number of almonds accordingly.
Bring a saucepan with 200 ml of water to the boil, then reduce the heat to a minimum.
Roughly break 150 g of chocolate , place in a small, heat-resistant bowl and dissolve in a water bath (the chocolate must not come into contact with water, otherwise it will harden and can no longer be used). Then distribute evenly over the amaranth mixture and press firmly into the mold.
Garnish with 40 g pumpkin seeds, 1 teaspoon pistachios and the orange zest.
Place the mold in the freezer for approx. 1 hour; then store in the refrigerator until further use.