Ingredients
2 cups popped puffed amaranth
1 jar of cashew butter or hazelnut butter or chocolate hazelnut butter
4 tbsps agave syrup
1 tbsp coconut oil
1 tsp canella
Preparation
Simply place the cashew or hazelnut butter, agave and coconut oil in a saucepan and heat gently. Once a runny liquid starts to form, which should take 2-3 minutes, pour the mixture over the popped/puffed amaranth and canella. Stir well until all the amaranth is covered.
Transfer the mixture into a baking dish, patting it down firmly with a spatula. Then freeze for an hour or two before cutting it into squares to serve. If there are any squares left over then store them in the fridge. Enjoy
