Amaranth bars – iced

Time

80 min

SErves

6 bars

Calories

372 kcal

Carbs

7g

Protein

6g

Fat

24g

Ingredients

For the amaranth bars

  • 1 small, rectangular casserole dish or flat cake tin – line with baking paper
  • 80 g Medjool dates, without stone
  • 40 g almonds, peeled
  • 40 g pumpkin seeds
  • 30 g amaranth, puffed
  • 25 g + 1 tsp pistachios, chopped
  • 1 tbsp goji berries
  • 2 tablespoons crunchy peanut butter (peanut butter with peanut pieces) – alternatively macadamia butter
  • 1 tbsp tahini (sesame paste)
  • 200ml of water
  • 150 g white chocolate, vegan
  • 2 tbsp pumpkin seeds
  • ½ organic orange – the zest of it

Instructions

Due to the iced chocolate layer, the vegan, gluten-free amaranth bars taste like delicious ice cream confection, with a wonderful peanut-amaranth aroma – very tasty!

Step 1

Prepare the ingredients.

Step 2

Puree 80 g dates, 2 tbsp peanut butter and 1 tbsp tahini in a blender to a homogeneous mass.

Then pour into a bowl, add 40 g almonds, 2 tbsp pumpkin seeds, 30 g amaranth, 25 g pistachios and 1 tbsp goji berries and mix with wet hands.

Then place in the prepared casserole dish, press evenly and set aside.

Tip: If you don’t like it sweet, you can reduce the proportion of dates and increase the proportion of almonds accordingly.

Step 3

Boil a saucepan with 200ml water, 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 spread evenly over the amaranth mixture and press well into the mould.

Garnish with 40 g pumpkin seeds, 1 teaspoon pistachios and the orange zest.

Step 4

Place the mould in the freezer for approx. 1 hour; then refrigerate until further use.

Updated on: 20 Jan, 2025
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In this comprehensive guide, Cooking Light Executive Food Editor and James Beard Award-winning author Ann Taylor Pittman gives readers amazing ways to make the most of ingredients such as farro, kamut, amaranth, barley, millet, einkorn, sorghum, and more. This book reinvents how we cook with grains.

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