Another raw dessert/ snack recipe? Well it is too hot to cook! Though that rarely stops me from doing my thang! But why say no to a quick-to put together recipe, which is not only healthy, but so gooey and chocolatey…its like when granola bar meets brownie! Hello nomnomnomnom….!!
This no-bake kitchen project was lots of fun time spent with my son just before his school reopened. We made Jamun Yogurt Popsicles and these ahamzzzing bars and stored them in the freezer… you know, for mid-week crises. Yup, they are a thing in our house! 😉
Let’s talk about this dessert for a minute. You’ve already heard how incredibly delicious it is. But let me tell you how healthy it is – packed to the gills with nuts and seeds, dates, nut butter, raw cacao powder and popped amaranth. Amaranth is a powerhouse of nutrients, contains all the essential amino acids, making it a “complete” protein. As these are raw bars, you get the maximum nutritional benefit from all the wholefoods used here.
Now all of these wonderful ingredients get together in this recipe and give you bar that is FUDGY, like stick-to-the-roof-of-your-mouth fudgy and chewy, with a little crunch from popped amaranth and pumpkin seeds. So lush and satisfying!!
We enjoyed them straight out of the freezer or eating them just slightly thawed for about 2-3 minutes.
I hope you’ll enjoy them as much as we do!
Raw Chocolate Amaranth Bars
- 1 cup Almond meal
- 1 cup rolled oats You can use the gluten-free variety
- 3/4 cup Dates Pitted and chopped, soaked in hot water ( enough to just cover them) for 10 minutes
- 2 Tbsp Raw Cacao powder You could use regular cocoa powder too
- 3 Tbsp peanut butter I used all natural peanut butter. You can use any nut butter of your choice.
- 3 Tbsp Pumpkin seeds
- 1/4 Cup Pistachio Chopped
- 3/4 cup Popped amaranth
- Chopped Pistachio, Popped amaranth, Pumpkin seeds for topping Optional
Chocolate Topping ( optional)
- 1/2 cup Dairy free chocolate or Dark chocolate (70%)
- 2 Tbsp Coocnut milk You can use any milk/ cream of your choice
- Lightly grease an 8" square or round pan. I used a rectangular pan 8" * 11".
- Add the almond meal, cocao powder, soaked dates ( without their water), oats, peanut butter to your food processor or high speed blender. Slowly add the saved date water to get the mixture going. I used all of the water.
- Blend until thick and sticky. Turn out in a bowl or in the same jar, carefully mix in the popped amaranth, pumpkin seeds and chopped pistachio.
- Scoop the batter out into the prepared pan and tightly pat it down to spread evenly in your pan.
- Sprinkle the toppings ( if using) and press them down into the batter too.
- Freeze overnight.
- Heat the coconut milk and chocolate gently over a double boiler until melted and glossy. Let it cool for a few minutes.
- Drizzle the chocolate topping over the set mixture.and put it back in the freezer for a couple of hours to set.
- Cut the set mixture into equal sized bars. Store in an air-tight container in the fridge or freezer. Given how hot and humid it is here, I prefer storing this in the freezer. Enjoy!