Puffed Amaranth and Peanut Butter Bars

Puffed Amaranth and Peanut Butter Bars

servings: 12 | calories: 314 | cooking time: 0 min | weight: 65 gr / oz
Category: dairy-free, gluten-free, high-energy, snacks, vegan, vegetarian

nutrition info:

calories: 314, protein: 9.4 g, carbs: 27.8 g, fat: 20.6 g, sugars: 16 g, sodium: 107 mg

you'll need:

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 dark chocolate (70% cacao) (about 100g/3.5oz), broken into chunks
1/3 cup unsweetened shredded coconut

at home:

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.

on the trail:

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  1. Caelah on November 16, 2018 at 8:37 pm

    I couldn’t find puffed amaranth, and am using quinoa instead. Do you cook the quinoa first?

    • Tanya Krezevska on November 19, 2018 at 2:00 pm

      Hi ! You can use puffed quinoa or rice instead. Thay available in grocery stores or on amazon:

    • Melany on December 16, 2019 at 1:30 am

      Impossible to buy puffed amaranth, but you can puff it yourself. I use a wok on medium heat. You have to do it quickly so the seeds don’t burn.

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