The dark chocolate and puffed amaranth cakes are a perfect idea for a sweet, tasty, and nutritious snack. The combination of dark chocolate, which I used at 70%, and the crunchy puffed amaranth not only pleases the palate but also brings numerous health benefits.
Amaranth, in fact, an ancient gluten-free grain, is a true superfood. Rich in plant proteins, fibers, and minerals such as iron and magnesium, it is an excellent ally to support heart health, promote digestion, and improve bone health. Thanks to its antioxidant content, it also helps strengthen the immune system, and therefore, these cakes are not just a pleasure for the taste but also a healthy option to incorporate into your daily diet.
Discover how to prepare this delight that combines taste and wellness with the recipe for chocolate and puffed amaranth cakes; but first, as I always suggest, take a look at other interesting recipes.
READ THE TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 12 Pieces
- Cooking methods: No cooking
- Cuisine: Vegan
- Seasonality: All seasons
- Energy 93.06 (Kcal)
- Carbohydrates 7.55 (g) of which sugars 3.02 (g)
- Proteins 1.35 (g)
- Fat 6.43 (g) of which saturated 3.26 (g)of which unsaturated 2.57 (g)
- Fibers 1.54 (g)
- Sodium 2.59 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.59 oz 70% dark chocolate
- 1 tbsp rice oil
- 1.06 oz amaranth (puffed)
Tools
- Meat Tenderizer
Steps
Melt the chocolate using a double boiler or microwave.
Add the rice oil and mix well to incorporate.
Pour the chocolate over the puffed amaranth and mix well.
Draw circles with a pencil on a sheet of baking paper, then flip it over to prevent food from coming into contact with the graphite.
Place not-too-full spoonfuls on the sheet corresponding to the circles.
Press down with a meat tenderizer or a glass the balls of amaranth and chocolate using a small piece of baking paper. Let dry at room temperature or, during warmer periods, in the fridge, then separate and store in the pantry.
Variations:
Instead of amaranth, try using puffed quinoa.
