Dark Chocolate Amaranth Bars (6 Ingredients!) Recipe
These Dark Chocolate Amaranth Bars are a simple, nutrient-packed treat made with just six wholesome ingredients. Lightly popped amaranth grains are coated in a rich blend of dark chocolate, almond butter, and coconut oil, then chilled to create satisfying bars with a perfect balance of crunch and creamy chocolate goodness. Ideal for a healthy snack or guilt-free dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 12 bars
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Grains
- 6-7 Tbsp uncooked amaranth (yields ~1 ¼ cup or 65 g popped/puffed)
Chocolate Mixture
- 1/2 cup dark chocolate chips or pieces (ensure vegan-friendly if needed, such as Enjoy Life)
- 1/4 cup creamy unsweetened almond butter (sub sunflower seed butter for nut-free option)
- 1 Tbsp coconut oil
- 1 healthy pinch sea salt
- 1/2 tsp vanilla extract
Instructions
- Prepare the Pan: Line a standard-size loaf pan (~8 ½ x 4 ½ inches) with parchment paper and set aside for later.
- Pop the Amaranth: Heat a large rimmed skillet or saucepan over medium-high heat for 3-5 minutes until hot. Add 1 Tbsp of unpopped amaranth, immediately cover with lid, and shake the pan back and forth so the amaranth pops quickly (within 1-3 seconds). Remove after about 10 seconds to avoid burning, then transfer popped amaranth into a mixing bowl. Repeat until you have approximately 1 ¼ cup (65 g) of popped amaranth.
- Melt the Chocolate Mixture: Add an inch of water to a small saucepan and bring to a low boil. Reduce heat to simmer and place a heatproof bowl over the saucepan. Add the dark chocolate, almond butter, and coconut oil to the bowl. Stir occasionally until everything is melted and smooth, about 3-5 minutes. Alternatively, melt in microwave in 20-second bursts. Stir in sea salt and vanilla extract.
- Combine: Pour the melted chocolate mixture into the bowl with popped amaranth and mix thoroughly until the grains are evenly coated with the chocolate mixture.
- Set the Bars: Transfer the mixture to the parchment-lined loaf pan, spread evenly, and refrigerate for about 1 hour until firm.
- Slice and Store: Once set, slice into approximately 12 bars. Store bars in the refrigerator for up to 1-2 weeks or freeze for up to 1 month.
Notes
- Be careful not to burn the amaranth; remove from heat as soon as popping slows and grains begin darkening.
- Use parchment paper for easy removal from the pan.
- If nut allergies are a concern, substitute almond butter with sunflower seed butter.
- Dark chocolate chips vary in sweetness, so choose one according to your preference.
- Bars are rich and satisfying, so smaller pieces work well as snacks.
- Store refrigerated or frozen to maintain freshness and texture.
