amaranth bites



100% chocolate couverture (*for the chocolate from scratch version see below)

2 1/2 cups popped amaranth

2 handfuls raisins (or any other dried fruit of your choice)

4 tbsp coconut flower sugar

1 dash organic bourbon vanilla powder


1 baking paper

1 tray/big plate


cut the chocolate bar and melt it in a water bath add all the rest of the ingredients, mix well and spread 1cm thick on the baking paper. let it cool down for at least an hour, if possible in the fridge.


the chocolate from scratch version:



100g cocoa butter nibs

60-70g cocoa powder (depends how dark you want it ;))

40g coconut flower sugar

70ml agave syrup (optional, it can also be coconut flower sugar)

1/2 tsp vanilla powder


put the cocoa butter nibs & coconut flower sugar in a pot and heat up until melted - careful, that happens very quickly! remove from the heat and add the rest of the ingredients, together with your personal favourite add-ins - or leave it plain - (if you use coconut flower sugar, heat up on lower heat again and stir until the coconut flower sugar ist dissolved!) with agave syrup you don't need to heat it up again.

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