Anyone else have fond memories of those irresistibly crispy chocolate wafer cookies? Well, these no-bake chocolate amaranth bars are kind of like those, but made vegan, gluten-free, whole grain, and…maybe even better! They’re crispy, chocolaty, delicious, and require just 6 ingredients and 15 minutes of active prep time. Basically, they’re flawless!
Inspired by our Easy Vegan Protein Bars, this chocolaty version is rich enough to satisfy that post-meal sweet tooth but balanced enough to enjoy as a healthier snack. Needless to say, we’re thrilled with the result! Let’s make bars!
What is Amaranth?
Amaranth is a pseudograin, which means it’s technically a seed but can be cooked and used similarly to other grains. It was considered a “super grain” by the Aztecs who saw it as a nutritious option for infants and found it provided enough strength for soldiers!
It’s rich in iron, magnesium, phosphorous, selenium, calcium, vitamin B6, and protein. Plus, it contains all the essential amino acids.
How to Make Chocolate Amaranth Bars
Making these amaranth bars starts with popping the amaranth (like popcorn, but faster!). The keys are to make sure the pan is hot and to cook it in small batches. It can take a few tries to pop the amaranth without burning it, but you’ll get it right!
When everything goes as planned, the dry amaranth will pop after just 10 seconds, expanding in size and transforming into super snack-able puffed amaranth! Popping it yourself is more affordable, but if you want to make this recipe even easier, you can use store-bought puffed amaranth.
Next we get to the chocolate situation. A simple (but oh-so-delicious) mixture of melted dark chocolate, almond butter, coconut oil, salt, and vanilla combine for a rich, chocolaty coating that holds the amaranth together.
Stir it all up.
Then press it into a loaf pan (or any similar-sized dish) lined with parchment paper and transfer to the refrigerator to let it set.
After a quick hour or so, these tasty treats are ready to be sliced into bars and enjoyed!
We hope you LOVE these amaranth bars! They’re:
Crispy
Chocolaty
Rich
Balanced
Satisfying
& SO Delicious!
We love having them around as a nutrient-packed option for sweet tooth cravings. They’d pair dangerously well with a glass of Creamy Chocolate Hazelnut Milk or Feel Good Hot Chocolate. There’s no such thing as too much chocolate, right?!
More Chocolaty Treats
- Almond Joy Stuffed Dates
- 3-Ingredient Chocolate Fudge (Dairy-Free)
- 1-Bowl Chocolate Zucchini Bread
- Dark Chocolate Hemp Energy Bites
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Dark Chocolate Amaranth Bars (6 Ingredients!)
Ingredients
- 6-7 Tbsp uncooked amaranth (6-7 Tbsp uncooked yields ~1 ¼ cup or 65 g popped/puffed)
- 1/2 cup dark chocolate chips or pieces (ensure vegan-friendly as needed, such as Enjoy Life)
- 1/4 cup creamy unsweetened almond butter (if nut-free, sub sunflower seed butter)
- 1 Tbsp coconut oil*
- 1 healthy pinch sea salt
- 1/2 tsp vanilla extract
Instructions
- Line a standard-size loaf pan or similar-sized dish (~8 ½ x 4 ½ inches) with parchment paper and set aside.
- To pop the amaranth, heat a large rimmed skillet (or large saucepan) over medium-high heat. Set a medium mixing bowl to the side for the popped amaranth. Once the pan is hot (give it at least 3-5 minutes to heat up), add 1 Tbsp (10 g) unpopped amaranth and immediately cover with a lid. Shake/slide the pot back and forth over the heat (wearing oven mitts can be helpful) to move the grain around. It should start popping within 1-3 seconds and be done popping at the 10-second mark (if it’s not, that means the pan isn’t hot enough). Quickly empty into the mixing bowl.
- Be sure to pull the amaranth off the heat at around 10 seconds (or when the unpopped grains are turning from golden to dark brown) or the amaranth will burn. It’s okay if not every single grain has popped. It may take a couple tries to dial in your heat and not burn the grains, but then you’ll hit your stride!
- Continue until you have roughly 1 ¼ cup (65 g) popped grain (adjust amount if altering number of servings).
- Add 1 inch of water to a small saucepan and bring to a low boil. Once boiling, reduce heat to a simmer. Place a small glass or metal bowl over the saucepan and add the chocolate chips, almond butter, and coconut oil. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~3-5 minutes). You can also melt them in a heat-proof glass bowl in the microwave in 20-second increments.
- Once melted, stir in the salt and vanilla and carefully remove from the heat. Pour the chocolate mixture into the bowl of popped amaranth and stir until it is evenly coated in chocolate.
- Transfer to the parchment-lined pan and refrigerate until set — about 1 hour. Then slice into bars — we like slicing into ~12 bars as they are rich and satisfying even as a small bar.
- Store in the refrigerator for up to 1-2 weeks or in the freezer for 1 month.
Video
Notes
*Prep time includes 1 hour for chilling the bars.
*Nutrition information is a rough estimate.
Bree says
This was a very fun and creative way to use amaranth and the result was absolutely delicious. I used sugar free chocolate and peanut butter and it was very easy once I got my rhythm with popping the kernels. I will definitely be making this again soon.
Yay! We’re so glad you enjoyed the recipe, Bree. Thank you for sharing your experience! xo
Lor says
Would this work the same with quinoa?
Hi Lor, any already puffed grain (millet, quinoa, rice) should work in place of the amaranth. But in terms of dry grains that you puff at home, we haven’t had success using this stovetop popping method with other grains. Hope that helps!
Liz D says
I’ve made this twice and it’s so easy and delicious! I’m not a baker but love chocolate and recently started using amaranth as a way to increase my iron intake. I cut them into bars and use the parchment paper as separators and store them in a silicone bag in the freezer. So great to take one out at a time for a treat when I want.
The first time I made this I tried to puff the amaranth and it was a little beyond my skillset and the smell of burned amaranth was off-putting :) I also forgot the vanilla and salt, but sprinkled some salt on top once the mixture was in the loaf pan to freeze. Still very good!
The second time I used puffed amaranth that I bought and made them in 15 minutes, and I can say that the vanilla and salt mixed in really enhances the flavor.
Amazing! That’s a great workaround to make it extra simple :) Thank you for sharing your experience, Liz! xo
Laura says
These were fantastic! The amaranth was easy to pop, great instructions to guide that process. These bars are a nice sweet treat, have a great texture and were an instant hit. I will be making them again soon and definitely doubling the recipe next time. Thank you for a great recipe!
We’re so glad you enjoyed them, Laura! Thanks so much for sharing. xo
Stacie says
I made this recipe exactly as is and it is incredible! My picky eaters love it and I don’t even feel bad. This is WAY better than a crunch bar. I’ve already made these 3 times in 2 days.
Whoop! We’re so glad it’s a hit with the whole family. Thank you for sharing, Stacie! xo
Stacie says
Update, I freeze-dried cooked quinoa and used it instead of the Amaranth. It was also amazing! This recipe has changed my life haha! For real though.
AMAZING! Love that swap!
Kyle says
Yum! We had been working through a bag of amaranth and it wasn’t our favorite grin but with the very last bit of it we made this recipe and we may have to buy more. This is so tasty. Everyone, including the kids loved it. I omitted the coconut oil and it worked just fine.
Amazing! Love that it makes you want to buy more amaranth :) Thank you for sharing, Kyle.
Anne-Marie says
Could I use puffed quinoa or rice instead please?
Yes, as long as it’s already pre-puffed, that should work!
stacie says
I cooked quinoa and then I freeze dried it. Worked like a charm!!!!
Tracy says
Can you substitute with millet?
Hi Tracy, we think any already puffed grain (millet, quinoa, rice) would work in place of the amaranth. But in terms of dry grains that you puff at home, we haven’t had success using this stovetop popping method with other grains. Hope that helps!
Jen says
Just made these using unsweetened carob chips and homemade peanut butter (added a touch of maple syrup to sweeten a tad). Amazing! They are soooo delicious and the combination of carob, maple syrup, and peanut butter tastes remarkably like dark chocolate. Thank you for this recipe!
Yum! Thanks so much for sharing, Jen!
Ashley says
YUM! These turned out great. I used unsweetened chocolate and added a few dates soaked in hot water and kind of mashed up to make a date paste. Great way to use up Amaranth that had been sitting in my pantry for awhile. Divine texture and delish!
Love your creativity with the recipe and so glad you enjoyed the result, Ashley! Thank you for sharing! xo
Heather says
Mine are currently in the fridge cooling! I used puffed quinoa as I had bought puffed quinoa cereal a while ago and didn’t fancy it but when I saw this recipe I was like, “perfect!” …I think it will be a similar enough sub haha ..hopefully! :)
Ooo sounds promising! Let us know how they are, Heather!
Mai says
Would puffed quinoa work in place of the amaranth? Thank you in advance.
Hi Mai, you could likely use puffed quinoa, but in our experience, dry quinoa doesn’t puff up the same way amaranth does using the method in this recipe. But if you can buy it already puffed or have a method that works, go for it!
kierstyn says
this is one of my favorite recipes to make, i have been eating it every single day for weeks now. i am curious though, i know that amaranth contains oxalates and nitrates, which can be eliminated by boiling and proper preparation. since this recipe does not boil the amaranth, is it still pretty safe for consumption?
We’re so glad you enjoy the recipe Kierstyn! Hmm, we aren’t aware of a study comparing cooked vs. raw amaranth. But amaranth is technically a seed, not a grain, and other seeds are eaten raw, so we think it’s a non-issue! Hope that helps!
Jen says
Stop what you’re doing and MAKE THESE! They remind me of a Nestlé crunch bar. AND SO MUCH MORE NUTRITIOUS!!
Right?! We’re so glad you enjoy them, Jen! Thank you for the amazing review! xo
Jackie says
What a unique treat! I had extra amaranth that I wanted to use up and enjoyed popping it for this recipe. I tripled the recipe and maybe could have added a tad bit more chocolate, pb, and oil. Overall very tasty!
We’re so glad you enjoyed it, Jackie! Thank you for sharing! xo
Hailey Shimidzu says
I made this yesterday. I was really surprised how quick these are to whip up. I bought already popped amaranth. I made these to try, something the kids could help with and enjoy for packed lunches for school. They have loved it. The mixture came out a bit dry which I thought wouldn’t matter once its all squished together but it came out crumbly. I used a 8×8 square brownie tin instead of a loaf tin because it made the bars the right helping size for the kids. Thanks for the recipe.
Thank you for sharing, Hailey! We’re so glad they enjoyed these bars! If the mixture seems dry next time, we’d suggest adding more melted chocolate, almond butter, and/or coconut oil. Hope that helps!
Gigs says
Wondering if I could use unsweetened baker’s chocolate and sweeten with monk fruit? If so, any ideas on measurements? Personally, I think the original recipe sounds scrumptious, but would like to make this for someone on a Keto diet.
That should work! We’d estimate ~1/3 cup unsweetened baker’s chocolate and maybe start with 1 Tbsp monk fruit (if it’s a granulated version) or 4-5 drops (if liquid extract) and work your way up to taste. Let us know if you try it!
Betsy says
Hi Author and Staff at Minimalist Baker! First, I really appreciate your website and all your healthy recipes. I remember reading somewhere that you created this website because you were lazy and liked sweets. We speak the same language! I have cooked several of your dishes more than once and this is my first review. Your dark chocolate amaranth is my favorite snack and dessert! I had so much fun learning to pop those tiny amaranth. I burned a couple of tbsp, but I slowly got the hang of it. It was worth spending time to cook it. I look forward to eating a bar everyday after work and my family loves it too. Next time, I will double the recipe. Thank you for sharing your love of healthy food with us.
Aw, this is so great to hear, Betsy! Thank you so much for your kind words and lovely review! xoxo
Rima says
Thank you so much for the delicious recipe. Ok so these are so scrumptious and crunchy!!! Very chocolatelty too! Will definitely double the recipe and perhaps next time I’ll add some nuts to it to make it into a proper protein bar.
Only one question.. is it possible to substitute the chocolate chips for cocoa powder?? If so, what needs adding as I would like to make it completely sugar free and cocoa nibs as you already may know don’t melt?
Hi Rima, we’re so glad you enjoyed the recipe! If you want to sub cocoa powder, we’d also suggest using cacao butter to prevent them from being dry and crumbly. Hope that helps!
Jennifer says
I love these bars – the popping of the Amaranth is probably the most difficult part of making them (at least for me)… It will take more practice for sure.
Thank you for all of your lovely recipes.
We’re so glad you enjoyed them, Jennifer! Thank you for your kind words and lovely review! xo
Alpa says
Loved them! Thank you 😊
Yay! Thanks, Alpa!
Beth says
Even though I burned a few of the rounds of amaranth these bars turned out amazing!! I’ve been too scared to try popping amaranth in the past and am glad you helped me get over my fear. It did get easier as I went along, and I think the more I make these the better I’ll get. Such a delicious treat- thank you!
Aw, we’re so glad to hear it, Beth! Thank you for sharing! xoxo
Jessica says
Took me a few tries to get the amaranth to pop but finally got there! I have a really old electric stove so it is what it is. I definitely could have doubled the batch it’s so good!
Yay! So glad you enjoyed this recipe, Jessica. Thanks for the review!
meagan says
Hi!
I just wanted to let you know that the first image on your pages is blurry! Seems like a recent change.
Thank you for all the recipes.
Thank you for letting us know, Meagan! It isn’t looking blurry on our end. Is it still blurry on yours?
Kelly says
Wow. These are so, so, sooo good! I am a dark chocolate lover, these are rich and delicious. A great way to get that chocolate fix without all of the sugar and empty calories. These will be a staple in my fridge! ❤
Yay! We’re so glad to hear it, Kelly! Thank you so much for the lovely review!
Kaity says
Popping amaranth is fun! Used peanut butter and they turned out great, will definitely make again.
Woohoo! Thanks for the great review, Kaity!
Sophie K. says
Fun recipe! I added some functional mushroom powders to the chocolate.
Ooo cool! Thanks so much for the great review and for sharing your modifications, Sophie!
Carolynn says
Following up to add 5 stars!
Yay! Thank you so much for the review and 5 stars, Carolynn!
Carolynn says
Delicious! It was my first time popping amaranth but I got the hang of it after the first tablespoon. Found it close to the quinoa at Whole Foods, much cheaper to buy it unpopped. Used semi sweet morsels & peanut butter instead of almond butter since PB & chocolate is my favorite combo, it worked beautifully! Nice to have a treat that’s nutrient-dense…. Thanks a bunch for the recipe!
Woohoo! So glad you enjoyed this recipe, Carolynn. Peanut butter sounds deeelish!
Georgia says
Just wondering- could you use another grain place of the amaranth?
Hi Georgia, we think any already puffed grain (millet, quinoa, rice) would work in place of the amaranth. But in terms of dry grains that you puff at home, we haven’t had success using this stovetop popping method with other grains. Hope that helps!
Katherine Galliford says
Thank you for the recipe and tips on popping the amaranth. I’m getting better at popping it this time around versus the last time I tried about a year ago. My only question now is does the amaranth have a deep nutty flavor once popped or did I take it too far and that is actually a burned taste? Thank you in advance for your help.
Hmm, it could be either! It does have a nutty flavor, but we wouldn’t say it’s deeply nutty. We’d suggest turning up the heat and popping for less time to see if that makes a difference for you. Hope that helps, Katherine!
Shelley Crane says
Will ready-to-eat popped amaranth work well in this recipe?
Yes! We’d suggest using ~1 ¼ cup or 65 g popped amaranth for the default number of servings (12 bars). Hope that helps!
Tonia says
This looks amazing. Can you sub millet for amaranth? I have lots of millet.
Hi Tonia, in our experience, millet doesn’t puff up like amaranth does using the method in this recipe. If you have already puffed millet, we do think that would work!
daniella says
Looks great! Do you think puffed rice would work instead of amaranth?
Hi Daniella, we haven’t tested it, but we do think it would work. Let us know if you try it!
Jasmine says
Could I use a popcorn popper for the amaranth?
That should work!
Daphne says
Can quinoa be used instead?
Hi Daphne, you could likely use puffed quinoa, but in our experience, dry quinoa doesn’t puff up the same way amaranth does using the method in this recipe.
Sarah says
I made these for dessert tonight. They were yummy! I had a difficult time popping the amaranth though! Only about 1/4 teaspoon of the 1 T would pop before it turned dark brown. Suggestions for next time?
Hi Sarah, we’re glad you enjoyed them! That typically means the pan isn’t hot enough. Hope that helps for next time!
Kira says
Hi! Could I leave the coconut oil out? Thx.
That should be fine. Hope you love it!
Erica says
Can you sub out the coconut oil for anything? My husband is allergic. I saw someone ask about leaving it out but I imagine a fat is useful. Would ghee work?
That should be fine!
Colleen Jones says
Has anyone tried this with Tahini instead of almond butter?
Thanks!!
Hi Colleen, we haven’t, but we think it would work well! Let us know if you try it!
Gina says
I’m seeing all the questions and comments about quinoa but can you share some other substitutes? Does puffed rice work? I searched 4 major grocery stores near me and none of them carry amaranth or puffed quinoa (wegmans, whole foods, market basket, target)
Hi Gina, we’re surprised Whole Foods didn’t have amaranth! We typically get it from Natural Grocers. We haven’t tested with other grains, but puffed rice would likely be the next best option.
Lauren says
Yes! I make a similar treat, based off of the Mexican candy alegria (joy in Spanish), using tahini. If you use tahini consider moisture/fat content- oil not necessary. And make sure your tahini is not old and dried out.
Kate says
HI there – so excited to try this! would a cast iron pan or a non-stick one be better for popping the amaranth?
Thanks!
Hi Kate, stainless steel is best, but between cast iron and non-stick, we’d suggest cast iron, unless your non-stick pan can withstand medium-high heat. If your cast iron is heavy, we’d suggest using oven mitts on both hands to more easily transfer the popped amaranth to a mixing bowl. Hope that helps!
Lauren says
Another vote for stainless! You could give a stainless tall pot with 2 handles a try. With a tall/large pot, the amaranth doesn’t fly out of the cooking vessel as much (you can also use a screen). And the handles make it easy to use your oven mitts to lift the pot and moderate the heat as needed. With stainless, it’s lighter to lift and a thinner surface area for faster heating of the cooking vessel and quicker popping.
Leora says
Can I use quinoa in this recipe instead of amaranth?
Hi Leora, you could likely use puffed quinoa, but we haven’t experimented with puffing dry quinoa using the same method as amaranth, so we’re uncertain whether it will work. Let us know if you try it out!
Hi Leora, this was a popular question, so we just tested it out and couldn’t get dry quinoa to puff up the same way amaranth does. Hope that helps!
Cleden says
Hi! Can I replace the almond butter with peanut butter? Thanks
Hi Cleden, you can, but we prefer the flavor of these with almond butter. Hope that helps!
Mai says
Can you replace the amaranth with puffed quinoa? Thank you in advance.
Hi Mai, if you can get store-bought puffed quinoa, it should work well, but we haven’t tried it. We didn’t have luck popping dry quinoa like we have dry amaranth. Hope that helps!
Jen K says
Made these with pre-puffed amaranth and they turned out great! Instead of a loaf pan, I used a silicone mini muffin pan and it worked really well! Perfectly sized little treats and my little one loved them too :)
Yay! We’re so glad you both enjoyed them, Jen! Thank you for sharing! xo
Sophie Mayne says
Looks amazing! But can we sub the amaranth for quinoa?
Thanks!
Hi Sophie, you could likely use puffed quinoa, but we haven’t experimented with puffing dry quinoa using the same method as amaranth, so we’re uncertain whether it will work. Let us know if you try it out!
Hi Sophie, this was a popular question, so we just tested it out and couldn’t get dry quinoa to puff up the same way amaranth does. Hope that helps!
Diana Farberov says
This looks so delicious! Am I able to substitute amaranth with quinoa?
Hi Diana, you could likely use puffed quinoa, but we haven’t experimented with puffing dry quinoa using the same method as amaranth, so we’re uncertain whether it will work. Let us know if you try it out!
Hi Diana, this was a popular question, so we just tested it out and couldn’t get dry quinoa to puff up the same way amaranth does. Hope that helps!