Puffed Amaranth Crispie Bars

• Condiments

  • 1/3 cup Almond butter, creamy
  • 1/3 cup Honey

• Pasta & Grains

  • 1 1/4 cup Brown rice, crisps

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1 1/2 oz Dark chocolate
  • 1/4 tsp Sea salt, fine-grain
  • 1 Sea salt, flaky
  • 1/4 cup Sesame seeds
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened
  • 1/4 cup Hemp seeds
  • 1/4 cup Sunflower seeds

• Other

  • ¾ cup puffed amaranth (see note

Found on gatheranddine.com

Ingredients

• ¾ cup puffed amaranth (see note)
• 1¼ cup brown rice crisps
• ½ cup unsweetened shredded coconut
• ¼ cup sunflower seeds
• ¼ cup hemp seeds
• ¼ cup sesame seeds
• ⅓ cup creamy almond butter
• ⅓ 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

Directions

• Line an 8x8 pan with parchment paper.
• In a large mixing bowl, add the puffed amaranth, brown rice crisps, coconut, sunflower seeds, hemp seeds, and sesame seeds. Stir with a wooden spoon until combined.
• In a small saucepan, stir the 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.