These indulgent bars star popped amaranth, an ancient grain, paired with crunchy cashews, toasted oats and tart cranberries. Flaked coconut, cinnamon and vanilla balances the rich dark chocolate topping and sweet dulce de leche drizzle.
Place 1 cup of the chocolate chips in re-sealable plastic bag or airtight container in the freezer until ready to use.
Mix maple syrup and honey in medium saucepan. Bring to boil on medium heat. Reduce heat and simmer 5 to 6 minutes. Remove from heat. Add almond butter, 3 tsps of the cinnamon and 2 tsps (10ml) of the vanilla; mix well. Set aside.
Heat large frypan on medium-high heat. Add 2 tbsps of the amaranth; cover and cook about 30 seconds or until most of the grains have popped. (The popped grains will look like slightly larger small white beads.) Immediately transfer to large bowl. Repeat with remaining amaranth. (Should have about 2 cups popped amaranth.) Add coconut, cranberries, cashews, toasted oats and sea salt to popped amaranth in bowl; mix well. Add almond butter mixture; stir to coat all ingredients. Allow mixture to cool slightly. Stir in frozen chocolate chips. Gently press amaranth mixture into bottom of foil-lined 33cm x 22cm (13x9-inch) baking pan, with ends of foil extending over sides of pan. Place pan in refrigerator to chill.
Meanwhile, bring cream just to boil in small saucepan. Stir in remaining 1 tsp each cinnamon and vanilla. Pour over remaining 1 1/2 cups chocolate chips in medium heatproof bowl. Let stand 10 minutes, then stir until smooth. Pour chocolate sauce evenly over chilled amaranth dessert. Refrigerate 2 to 3 hours or until chocolate is set.
Use foil handles to remove chilled dessert from pan onto cutting board. Drizzle top of dessert with warm dulce de leche. Let stand until dulce de leche is set. Cut into bars.
Nutritional analysis per serving (36 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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