Amaranth bars tufted, chocolate and sea salt
3/4 cup of puffed amaranth
1+1/4 cup of puffed brown rice
1/2 cup of grated coconut
1/4 cup sunflower seeds
1/4 cup of hemp seeds
1/4 cup sesame seeds
1/3 cup peanut butter
1/3 cup honey
1 tablespoon of coconut sugar
1 good pinch of fine salt
80 g of a 70% Cocoa Chocolate
sea salt qs
Preparation:
Line a baking tray with greaseproof paper.
In a large bowl, place the amaranth and tufted rice, seeds and grated coconut. Mix it all and set aside
In a pan put the peanut butter, honey, sugar and coconut with a pinch of salt. Cook in low heat until smooth (about 3 minutes).
Combine this mixture with the dry ingredients until they become well incorporated, working quickly.
Transfer the mixture into a tray and with the help of the back of a spoon make an even distribution and pressing it well.
Place it in the fridge for one hour.
After that melt the chocolate in a bain marie. Remove the bar from the tray, pulling by the greaseproof paper and tranfer it into a work surface.
With a spoon or a spreader sprinkle the bar with the melted chocolate in order to form lines. Once the chocolate start to solidify a bit, sprinkle with salt flower (in small quantities).
Place it again in the fridge to harden up a little bit more before you cut into small bars format.
Keep them in the fridge in a closed container.
This recipe was prepared for the Organic Grocery by Cristina Guimarães, from tomilho-limão. here