Chocolate Puffed Amaranth Bars
Rejoice in delectable yumminess. And, load up on those puffs.
This dish will demolish any belief that vegan food can’t be super scrummy.
Make this:
- When you want the kids to join in all the revelry and practice there cooking skills. All messy but super gorgeous
- When you’re celebrating your win at work and little treat for your work colleagues will rev them up for the next big win. You’re on a roll!
- When it’s time kick those slippers over the sofa and bask in the sweet of a self-indulgent dessert. Forget all those woes
Chocolate Puffed Amaranth was inspired when experimenting with puff amaranth and chocolate. I had wanted to create a simple vegan gluten free dessert.
These bars are a take on a children’s classic and such a unpretentious recipe to achieve. Kids love it and so do adults at work. I took these in for my work colleagues who were gushing. Puffed amaranth is gluten free and soft delectable taste.
These bars are vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
Mini cake tins
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 100g dark chocolate
- 20g coconut oil
- 95g golden syrup
- 75g puffed amaranth
- 1tsp orange blossom water
- Pinch of salt
- Garnishing
- 25g melted dark chocolate
- Zest of half orange
- 5g freeze dried raspberries or 50g raspberries
Instructions
- Line a mini muffin tray with coconut oil and set to one side.
- Create a Bain Marie by suspending a large heatproof bowl over a pan of simmering water on a low flame. (Do not allow the base of the bowl to touch the base of the pan). It should be a low flame. Melt the coconut oil in golden syrup. Add the chocolate and use a spatula to stir until melted.
- Toss in the puffed amaranth. Coat with the chocolate. Use a spatula to ensure well covered.
- Pour in the orange blossom water and pinch of salt. Remove from heat. Mix well.
- With a spatula, work quickly to spoon the mixture into the cake tin. Leave to set in the fridge for at least a couple of hours.
- Remove the bars from the tin and place on parchment paper.
- Melt 25g chocolate over a bain marie and pour into a pastry bag and using the smallest nozzle drizzle the melted chocolate over the bars. Garnish with raspberries and orange zest.
- Serve chilled
- Store in sealed plastic container to retain freshness.
