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Amaranth bars tufted, chocolate and sea salt

3/4 cup of puffed amaranth

1+1/4 cup of puffed brown rice

1/2 cup of grated coconut

1/4 cup sunflower seeds

1/4 cup of hemp seeds

1/4 cup sesame seeds

1/3 cup peanut butter

1/3 cup honey

1 tablespoon of coconut sugar

1 good pinch of fine salt

80 g of a 70% Cocoa Chocolate

sea salt qs

Preparation:

Line a baking tray with greaseproof paper.

In a large bowl, place the amaranth and tufted rice, seeds and grated coconut. Mix it all and set aside

In a pan put the peanut butter, honey, sugar and coconut with a pinch of salt. Cook in low heat until smooth (about 3 minutes).

Combine this mixture with the dry ingredients until they become well incorporated, working quickly.

Transfer the mixture into a tray and with the help of the back of a spoon make an even distribution and pressing it well.

Place it in the fridge for one hour.

After that melt the chocolate in a bain marie. Remove the bar from the tray, pulling by the greaseproof paper and tranfer it into a work surface.

With a spoon or a spreader sprinkle the bar with the melted chocolate in order to form lines. Once the chocolate start to solidify a bit, sprinkle with salt flower (in small quantities).

Place it again in the fridge to harden up a little bit more before you cut into small bars format.

Keep them in the fridge in a closed container.

This recipe was prepared for the Organic Grocery by Cristina Guimarães, from tomilho-limão. here

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