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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.

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.
4.95 from 20 votes
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Course: Snacks
Cuisine: American
Keyword: Amaranth, Gluten Free, No Bake, Sugar Free, Vegan
Prep Time: 10 minutes
Resting Time: 2 hours
Servings: 8 Bars
Author: Renu Agrawal-Dongre

Equipment

  • Food Processor/Grinder
  • Tray/Plate

Ingredients

  • 2 Cups 200 grams Popped/Puffed Amaranth
  • 1 Cup 150 grams Soft pitted Dates
  • ½ Cup 80 grams Dry Cranberry
  • 4 Cup 40 grams Pumpkin seeds
  • 1 tablespoon 20 grams Flax Seeds
  • ¼ Cup 30 gram Cocoa Powder
  • ½ Cup 51 grams Almond Flakes
  • ½ teaspoon salt
  • 2-4 tablespoon of Coconut oil or any flavorless oil
  • Chocolate a few pieces to drizzle (optional)

Instructions

  • Grease an 8*8 inch baking tray or any tray with oil and keep it aside.
  • In a wide bowl add the Popped/Puffed Amaranth
    Puffed Amaranth
  • In a food processor add in the pitted dates, cranberry, flax seeds, cocoa powder.
    Adding the ingredients dates, cranberry, cocoa powder and flax seed in a food processor
  • Process it until it forms like a lump and the dates are almost chopped completely.
    Processing the ingredients in a food processor
  • Now add the processed mixture into the Amaranth bowl.
  • Next add in pumpkin seeds, salt, and almond flakes and give everything a nice mix.
    Adding of almond flakes and sunflower seeds
  • 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.
    Layering in a baking tray
  • Refrigerate for 2-3 hours.
  • Cut into desired pieces and enjoy.
  • Store it in an airtight container.

Video

Notes

  • 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.
 
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu