Chocolate Amaranth Bars

The puffed grain in these bars gives them a light and crispy texture similar to wafer cookies. 

Makes 12 bars, about 12 servings


  • 4-6 Tbsp uncooked amaranth – use enough to yield ~1 1/2 cup (or 45 g) popped/puffed amaranth
  • 3/4 cup dark chocolate chips or pieces 
  • 4 Tbsp creamy unsweetened almond butter 
  • 2 teaspoons olive oil  
  • 1 pinch salt
  • 1/2 tsp vanilla extract


  1. Line a standard loaf pan (or similar-sized dish) with parchment paper and set aside.
  2. Popping Amaranth:
    1. Heat a large heavy bottomed pan (or Dutch oven) over medium-high to high heat. Set a bowl to the side to hold the popped amaranth. Heat the pan for at least 3 minutes. Once the pan is very hot, add 1 Tbsp un-popped amaranth and cover with a lid. Shake the pot back and forth over the heat to keep the grain moving. If your pan is at the correct temperature, the grains will start popping almost immediately and be done popping by 10 seconds. Quickly empty into the mixing bowl. Don’t worry if there are some un-popped grains left. (If the pan is not hot enough the grains will be slow to pop and may brown or even burn instead. If this happens, discard the batch and increase the heat, allowing the pan to fully warm before adding more grain.  Do not worry, you will soon have it down.)
    2. Continue in batches until you have about 1 ¼ cup popped grain.
  3. In a medium bowl, add the chocolate chips, almond butter, and olive oil. Heat in the microwave in 20-second increments, stirring after each session until the chocolate is melted and you have a smooth batter. Alternatively, the mixture can be heated over a double boiler.
  4. Stir in the salt and vanilla.
  5. Add the popped amaranth to the bowl and stir in gently until the amaranth is evenly coated in chocolate.
  6. Transfer to the parchment-lined pan and smooth into an even layer. Refrigerate until set (about 1 hour), then slice into about 12 bars. Store in the refrigerator.


Adapted from Minimalist Baker