These no-bake bars are chewy and crispy, bound together with a blend of almond butter and honey, and finished with a drizzle of dark chocolate and a sprinkle of salt. The amaranth along with sunflower seeds and sesame seeds deliver a bit of crunch while the brown puffed rice make these bars crispy and light. Enjoy these for dessert, snack, or even as a quick breakfast.
¾ cup puffed amaranth
1¼ cup puffed rice, brown if possible
½ cup unsweetened shredded coconut
¼ cup sunflower seeds
¼ cup sesame seeds
1/3 cup creamy almond butter
1/3 cup honey
1 tablespoon coconut sugar
¼ teaspoon fine grain sea salt
1 teaspoon vanilla
1½ ounces dark chocolate
flaky sea salt for finishing, such as Maldon
Line a 20cm by 20cm pan with parchment paper.
In a large mixing bowl, add the puffed amaranth, puffed rice, coconut, sunflower seeds and sesame seeds. Stir with a wooden spoon until combined.
In a small saucepan, stir the almond butter, honey, coconut sugar, and salt together over medium-low heat until sugar and salt are dissolved, about 5 minutes. Turn off heat and stir in vanilla.
Working quickly, pour the almond butter mixture over the amaranth mixture and mix together until thoroughly combined. Use the back of a rubber spatula or lightly oiled hands to press the mixture firmly into prepared pan. Chill until firm, at least an hour.
Set a small glass mixing bowl over a small saucepan of simmering water and place the chocolate in the mixing bowl. Stir until the chocolate is completely melted and smooth. Use the parchment paper to lift bars out of the pan and onto a work surface. Use a teaspoon to drizzle the chocolate. Wait a few minutes for chocolate to begin to set and then lightly sprinkle sea salt flakes over the chocolate. Return to the refrigerator and wait for chocolate to completely set, about 20 minutes, before cutting into bars. These are best stored in the refrigerator in an air-tight container.
Recipe from Gather and Dine http://www.gatheranddine.com