Chocolate Puffed Amaranth Bars (Vegan, Gluten Free, No-Bake)

Chocolate Puffed Amaranth Bars are a perfect vegan, gluten-free, and a healthy sugar-free snack or no-bake protein bar perfect for your snack.

Prep Time: 10

Resting Time: 2

Servings: Bars

Grease an 8*8 inch baking tray or any tray with oil and keep it aside.
2-4 tablespoon of Coconut oil or any flavorless oil
In a wide bowl add the Popped/Puffed Amaranth
2 cup 200 grams Popped/Puffed Amaranth
In a food processor add in the pitted dates, cranberry, flax seeds, cocoa powder.
1 Cup 150 grams Soft pitted Dates, ½ Cup 80 grams Dry Cranberry, 1 tablespoon 20 grams Flax Seeds, ¼ Cup 30 gram Cocoa Powder
Process it until it forms like a lump and the dates are almost chopped completely.
Now add the processed mixture into the Amaranth bowl.
Next add in pumpkin seeds, salt, and almond flakes and give everything a nice mix.
4 tablespoon 40 grams Pumpkin seeds, ½ teaspoon salt, ½ Cup 51 grams Almond Flakes
Add in the coconut oil a tablespoon at a time just enough to bind the ingredients.
One should be able to form a small ball/truffle/ladoo when everything is combined.
Pour the mixture on the prepared tray and tap/press all over to form a uniform layer.
Garnish with melted chocolate
Chocolate a few pieces to drizzle
Refrigerate for 2-3 hours.
Cut into desired pieces and enjoy.
Store it in an airtight container.

1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
Use a soft variety of dates. They are sweeter and help in binding too.
It might have a tendency to soften in warmer environments. So one can keep it refrigerated.
Instead of pumpkin seeds, sunflower seeds can be used
Cranberry can be replaced by raisins.
Coconut oil can be replaced by any flavorless oil.