These crispy cups have a warm nutty flavour with heaps of light crispy texture, thanks to toasted amaranth. They'll remind you of a naughty candy bar you might buy at the serv-o, but they're totally free of nasties like preservatives, and they're totally vegan and gluten-free! (you can see our popped amaranth recipe by clicking here)
It's a tasty combination of delicious dark chocolate and light crispy bits, to give them not only some lightness, but an extra hit of protein as well!
What you'll need:
- 6 Tbsp Connect Foods Amaranth
- 200g cacao butter
- 1/4 cup Connect Foods Cacao Powder
- 1 Tbsp coconut oil
- 2 Tbsp maple syrup
Using 3 Tbsp Connect Foods Amaranth, follow the cooking directions from our Simple Popped Amaranth Recipe HERE
Set puffed/popped amaranth aside.
Using a double boiler, gently melt the cacao butter until it is liquid. Use a baking sifter to sift in cacao powder, so as to remove any clumps. Use a wire whisk to blend together. Add maple syrup until desired sweetness is reached, and coconut oil. Whisk to blend and remove from heat.
Using a chocolate mould, sprinkle a thick layer of amaranth into each cup. (I've found that silicone moulds are the best and easiest to pop finished chocolates out due to their flexibility)
Gently pour small amounts of melted chocolate into moulds, just enough to fill to the top of the amaranth layer. Place the mould into freezer and allow to set for about 15-20 minutes.
Pop them out and store in the fridge. Repeat with remaining chocolate and amaranth until all is used. Makes about 2 or 3 dozen little chocolates, depending on how thick you make them.
Enjoy these delicious crispy delights!
*Connect Foods Organic Cacao Powder and Amaranth can be found at your nearest Woolworths