Ingredients
3 dates, soak in a dash of warm water to soften
65g of nut butter
1 tbsp cocoa powder
1 tbsp vanilla extract
20g melted vg butter (+ a splash of plant milk if needed)
150g of vegan chocolate.
65g puffed amaranth (to puff amaranth, just head until it pops, like a mini popcorn!)
Optional
Sliced brazil nuts, almonds & goji berries.
Method
Blend nut butter, vegan butter, dates (with their water) & cocoa powder.
Stir in approx 100g of the melted vegan chocolate & puffed amaranth.
Add to lined baking tin, glass container or similar - gently push mix into the tin to shape, add a top layer of the remaining melted chocolate and allow to cool/ set.
The bars will keep in an airtight container for 7-10 days. The recipe should be GF but do check your ingredients. To make nut free, I would substitute for a chocolate/ seed spread & ignore the optional add-ins.
