Actually, there aren’t many vegan chocolate bars available right now. In addition to the traditional candies like Snickers, Mars, Bounty, or Kitkat, you frequently search fruitlessly find something vegetarian or vegan. The selection of sugary snacks to go is somewhat constrained, especially if you browse smaller supermarkets or late-night shops. So without further ado, we make them ourselves!
- 1 cup amaranth grains
- 1/2 cup tahini
- 1/4 cup maple syrup or agave nectar
- 1/4 cup almond butter
- 1/4 cup chopped nuts (e.g., almonds, walnuts, or cashews)
- 1/4 cup dried fruits (e.g., raisins, cranberries, or chopped dates)
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Cook amaranth grains according to the package instructions. Once cooked, set aside to cool.
- In a large mixing bowl, combine tahini, maple syrup or agave nectar, almond butter, chopped nuts, dried fruits, shredded coconut, vanilla extract, and sea salt. Mix well until all ingredients are evenly combined.
- Add the cooled amaranth grains to the bowl and mix again, ensuring the grains are evenly coated with the tahini mixture.
- Line a baking dish or tray with parchment paper. Transfer the mixture to the dish and press it down firmly to create an even layer.
- Place the dish in the refrigerator for at least 1 hour to allow the mixture to set.
- Once firm, remove from the refrigerator and cut into bars or squares of desired size.
- Store the bars in an airtight container in the refrigerator for up to one week.
- Calories: Approximately 190
- Total Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Sodium: 80mg
- Total Carbohydrates: 17g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 4g