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 crispy puffed amaranth not only delights the palate but also brings numerous health benefits.
Amaranth, in fact, is an ancient gluten-free grain and a true superfood. Rich in plant proteins, fiber, and minerals like iron and magnesium, it is an excellent ally for supporting heart health, promoting digestion, and improving bone health. Thanks to its antioxidant content, it also helps strengthen the immune system, making these cakes not only a pleasure for the taste but also a healthy option to integrate into the daily diet.
Discover how to prepare this delight that combines taste and well-being with the recipe for chocolate and puffed amaranth cakes; first, however, as I always suggest, take a look at other interesting recipes.
READ THE TIPS AT THE BOTTOM 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
- 4.6 oz 70% dark chocolate
- 1 tablespoon rice oil
- 1 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 parchment paper and then flip it over to prevent food from coming into contact with graphite.
Place not too full spoonfuls on the sheet corresponding to the circles.
Press down with the meat tenderizer or a glass the amaranth and chocolate balls by interposing a small square of parchment paper. Let dry at room temperature or, in warmer periods, in the fridge, then detach and store in the pantry.
Variations:
Instead of amaranth, try using puffed quinoa.
