The past few days I have been super excited about all the lovely comments I received on my new blog. I decided to get another recipe up as fast as I could. You’d think that this is easy; just choose a recipe, prepare it, take some pictures and write a little story to it. However, if there is one thing you should know about me, it is this; fast decision-making does not seem to exist in my vocabulary. Where ever I am I always take hours (not even exaggerating) to weigh up all my possibilities. Also with this next blog post. Even though I have my little recipe notebook full with recipes and ideas I just could not get my head around where to start.

Finally, I decided my next post should be a recipe which never fails me, and has endless possibilities. That’s when I knew this blog post should feature these puffed amaranth, chocolate and raspberry bars. I have made these bars an endless amount of times, with different nuts, seeds, nut butters and even different toppings. Whatever I put in, the outcome is always delicious! This particular combination with puffed amaranth, chocolate and raspberry bars is one of my ultimate favourites.

Tip 1: I always find that ready-puffed amaranth is waaaaay overpriced at supermarkets/health food stores. Instead of picking up a 4 euro bag, I buy whole amaranth and puff it myself. It’s super easy, much cheaper and kinda fun, like you’re popping tiny little popcorn!
Tip 2: If you cannot find any amaranth, or buckwheat, substitute for any nut or seed you like. This recipe is super forgiving, as long as you stick to the same measurements you’ll be OK!

Ingredients
(makes about 12 bars)

• 250 grams of fresh, pitted dates
• 
1 cup/250 grams of unsalted nut or seed butter (I used a mix of roasted almond & hazelnut, but any other will do! Even tahina is delicious, I have tried this too!)
• 
2 tablespoons coconut oil, melted
• 
1 cup of puffed amaranth
• 
40 grams of lightly toasted pumpkin seeds (can easily be toasted in a dry pan)
• 
40 grams of toasted buckwheat (same as pumpkin seeds; easily toasted in a dry pan)
• 
20 grams of grated ginger
• 
pinch of sea salt

Toppings
• 100 grams of dark chocolate (I used a vegan 75% one)
• 
Puffed amaranth
• 
Fresh/Frozen raspberries

Instructions

Add the dates, nut or seed butter, coconut oil, ginger, and a pinch of salt to a food processor and mix until combined. If you do not have a food processor, mash the ingredients together with a fork. Add the puffed amaranth, pumpkin seeds and buckwheat.

Line a 15 x 20 cm/ 8 x 10 inch baking dish with parchment paper and scoop in the batter. With the palm of your hands, press the batter tightly together until you have an even rectangle of about 2 cm / 2/3 inch high. Put in the freezer or fridge. Whilst the batter is cooling, melt the chocolate in a double boiler*. When the chocolate is melted, take out the batter from the freezer or fridge, and poor over the melted chocolate. Using a spatula, distribute the chocolate evenly. Whilst the chocolate is still melted, sprinkle over your raspberries and some puffed amaranth. Put back in the freezer or fridge to let the bars firm up. The bars can be stored in the freezer for months, but somehow mine never survive that long 😉

* If you don’t have double boiler like myself, place a saucepan with boiling water on the stove and a heatproof bowl on top to melt the chocolate in the bowl.