Puffed Amaranth and Peanut Butter Bars
servings: 12, cooking time: – min, weight: 65 g / 2.29 oz, cooking gear: –
calories: 314, protein: 9.4 g, carbs: 27.8 g, fat: 20.6 g, sugars: 16 g, sodium: 107 mg
1 cup dried pitted dates
1 cup puffed amaranth or quinoa
1/3 cup shelled pumpkin seeds, unsalted
1/3 cup shelled sunflower seeds, unsalted
1 cup creamy peanut butter
2 tablespoons virgin coconut oil, melted
1 bar (about 100g/3.5oz) dark chocolate (70%cacao), broken into chunks
1/3 cup unsweetened shredded coconut
Line a 25 x 20 cm (8 x 10 inch) baking dish with parchment paper.
Pulse dates in a food processor until you get a sticky paste.
Add puffed amaranth, seeds, peanut butter, and coconut oil; mix well.
Put paste into prepared baking dish and spread evenly, pressing down firmly with your fingers.
Melt chocolate and pour over pressed mixture. Dust with coconut flakes.
Cool to room temperature; then refrigerate about 2 hours, or until firm.
Remove slab from baking dish, cut into 12 bars.
Wrap each bar in waxed paper or aluminum foil.
Store bars in an airtight container in the fridge for up to one month, until you are ready to put them in a your backpack.
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