Ingredients

The following ingredients have 9 Servings
  • ~1/3 cup amaranth ((1 1/4 - 1 1/2 cups popped as original recipe is written))
  • 3 Tbsp vanilla or unflavored vegan protein powder*
  • 1 1/2 - 2 Tbsp maple syrup ((or sub stevia // more or less to taste))
  • 1 cup creamy salted peanut or almond butter ((or sun butter if sensitive to nuts))
  • 2-3 Tbsp melted dark vegan chocolate ((optional))

Instruction

  • Line an 8x8-inch baking pan with parchment paper (or plastic wrap) and set aside (adjust number/size of pan if altering batch size).
  • Pop* your amaranth by heating a large pot over medium-high heat. You'll know it's ready to start adding amaranth when a drop of water disperses quickly and balls up.
  • Add about 2-3 Tbsp amaranth at a time and immediately cover. Shake the pot back and forth over the heat (wearing oven mitts is helpful) to move the grain around. It should start popping within 1-3 seconds, and be done popping at the 10-second mark. Be sure to pull them off at around 10 seconds or they'll start to burn.
  • Not every single grain will pop (that's OK!). Very quickly empty into a mixing bowl. This may take a couple tries to dial in your heat and not burn them - it took me 4 tries! But then you'll hit your stride.
  • Continue until you have roughly 1 1/2 cups popped grain (amount as original recipe is written // adjust if altering batch size). As you go, add your popped grain into a small mixing bowl first to ensure none are burnt. Then transfer to a larger bowl so you don't mix any burnt grain with perfectly popped grain. Set aside.
  • Add peanut or almond butter and maple syrup to a medium mixing bowl and stir to combine. Then add protein powder and stir.
  • Add popped amaranth a little at a time until you have a loose "dough" texture. Be careful not to add too much or the bars can lose their tackiness and won't stick together. I found roughly 1 1/4 cups to be about right (amount as original recipe is written // adjust if altering batch size). Stir with a wooden spoon or use hands to disperse mixture evenly.
  • Transfer the mixture to the baking dish and press down to form an even layer. Lay parchment paper or plastic wrap on top and use a flat-bottom object like a liquid measuring cup to press down and pack the mixture into an even, firmly packed layer.
  • Transfer to freezer to set for 10-15 minutes or until firm to the touch. Then lift out and slice into 9 bars (amount as original recipe is written // adjust if altering batch size). Enjoy as is, or drizzle with a bit of melted dark chocolate (optional).
  • These get a little soft at room temperature, so store in the refrigerator (up to 5 days) or in the freezer (up to 1 month).