Ayurvedic Amaranth Bites

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I cannot go a day without chocolate. So these gorgeous bites are of my heavenly but healthy indulgent alternatives. They are gluten-free, dairy-free, refined sugar free and 100% vegan.

I absolutely love these treats, home-made with popped amaranth and mixed nuts and seed. My secret ingredient is the 100% pure organic cocao chunks and not to mention the tantalising tang from the sour cherries. Loads of coconut and held together with almond butter and date syrup. What’s not to love?

A perfect Ayurvedic rasayana super food packed with all the good stuff to get you through the autumn and winter months. They are dead easy to make and popping amaranth is super fun.

Makes: 28 squares

Prep time: 15 mins 

Ingredients

  • 1¼ cup popped amaranth

  • 2 cup unsweetened shredded or desiccated coconut

  • ½ cup sunflower seeds

  • ½ cup chia seeds

  • ½ cup sesame seeds

  • ½ cup pumpkin seeds

  • 1 cup date syrup

  • 1 cup almond butter

  • 2 tsp vanilla extract

  • zest of 2 lemons

  • 1 cup roughly chopped pistachios

  • 1 cup dried sour cherries or cranberries

  • 1 cup chopped 100% dark chocolate (cold)

  • ½ tsp ground cardamom


Method

Gently melt the almond butter and date syrup in a small saucepan for 2 minutes until blended. Turn off the heat. Allow to cool and vanilla and stir in well.

In a large bowl, combine the amaranth, coconut, chia seeds, pumpkin seeds, sunflower seeds, sesame seeds, pistachios, cherries, cardamom and lemon zest then stir together.

Now pour in the wet mixture to the dry mix.  Then add in the chocolate and mix in.

Line a 14 x 14 inch square baking tray with parchment paper. Transfer the mixture and press down firmly and smooth over with a metal spoon or spatula. Sprinkle some desiccated coconut over the top to decorate. Refrigerate for 2 hours to set.

Once the mixture is set remove in the parchment onto a wooden board. Using a sharp knife slice into equal pieces (square or bars).

Store in an airtight container. I like to use a traditional steel ‘dubba’ and keep in the fridge or cool and dry store cupboard.

Note: You can experiment with this dish very easily. You can try substituting with different nuts, seeds, cranberries or goji berries. Substitute popped quinoa for amaranth.