Ingredients:
1 ½ cup Amaranth
¾ cup dark, dairy free chocolate pieces
2 Tbl Tio Pablo Chocolate Azteca
Directions:
Heat a dry saucepan for about one minute and then add 1/4 cup amaranth. Cover with a lid and shake. Once you hear popping sounds, shake a bit more and then pour into a bowl. Continue the process until all of the amaranth has been popped. Set aside.
Place a medium sized frying pan on top of a larger frying pan and add water into the larger frying pan (make sure the water is about 1 inch from top of the larger pan so that it does not boil over the top). Add the chocolate bits and the Chocolate Azteca and heat until all melted through.
Remove the medium frying pan from the water and pour the popped amaranth into the chocolate. Mix through completely and then pour onto a tray lined with baking paper. Cover the top with more baking paper and flatten the mixture. Place into the refrigerator for about 15 minutes and then cut the slightly hardened mixture into bars. Place back into the fridge for about another 45 minutes or so, until the bars harden further. Makes about 6 square bars.
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