Amaranth bar – iced

© ZDG/nigelcrane

Thanks to the iced chocolate layer, the vegan, gluten-free amaranth bars taste like delicious ice-cream confectionery, with a wonderful peanut-amaranth aroma – very tasty!

Ingredients for 6 bars

For the amaranth bars

• 1 small, rectangular baking dish or flat cake tin – line with baking paper
• 80 g Medjool dates, without stones
• 40 g almonds, peeled
• 40 g pumpkin seeds
• 30 g amaranth, puffed
• 25 g + 1 teaspoon pistachios, chopped
• 1 THE Gojibeeren
• 2 tbsp crunchy peanut butter (peanut butter with peanut pieces) – alternatively use macadamia butter
• 1 EL Tahini (Sesapaste)
• 200 ml of water
• 150 g white chocolate, vegan
• 2 tbsp pumpkin seeds
• ½ organic orange – of which the zest

Nutritional values per bar

Calories 372 kcal
carbohydrates 7 g
Protein 6 g
fat 24 g

Preparation

Time to prepare:

Preparation time 15 minutes
Cooking / baking time 5 minutes
Draw / rest time 1 minute

Step 1

Prepare the ingredients.

Step 2

Puree 80 g dates, 2 tablespoons of peanut butter and 1 tablespoon of tahini in a blender to a homogeneous mass.

Then transfer to a bowl, add 40 g almonds, 2 tablespoons pumpkin seeds, 30 g amaranth, 25 g pistachios and 1 tablespoon goji berries and mix with wet hands.

Then place in the prepared baking dish, press evenly and set aside.

Tip: If you like it less sweet, you can reduce the number of dates and increase the number of almonds accordingly.

Step 3

Bring a saucepan with 200 ml of water to the boil, then reduce the heat to a minimum.

Roughly break 150 g of chocolate , place in a small, heat-resistant bowl and dissolve in a water bath (the chocolate must not come into contact with water, otherwise it will harden and can no longer be used). Then distribute evenly over the amaranth mixture and press firmly into the mold.

Garnish with 40 g pumpkin seeds, 1 teaspoon pistachios and the orange zest.

Step 4

Place the mold in the freezer for approx. 1 hour; then store in the refrigerator until further use.

Recommended Products

Lotus Organic Amaranth Flour comes from the seed of the amaranth plant. It is used as a gluten free substitute to flour. It has a light nutty and earthy flavour making it a good ingredient to use in baked goods. It comes in a re-sealable oxygen barrier pack to preserve its freshness.

Lotus Organic Amaranth Flakes is a great source of protein, fiber and iron. It is sourced from Peru and packed in Australia. Amaranth flakes are naturally gluten free so it is a great ingredient to add when making gluten free breads, muffins, pancakes or biscuits. It comes in a re-sealable oxygen barrier pack to preserve its freshness.