How about you – do you like popcorn? Remove the popped amaranth into a bowl or plate and separate the unpopped seeds (if any) by swirling the plate—the popped ones will move to a side and you can easily remove the unpopped ones. Chocolate Puffed Amaranth Bars are a perfect vegan, gluten-free, and a healthy snack or protein bar perfect for your mid-morning or evening snack. Heat a dry saucepan for about one minute and then add 1/4 cup amaranth… It's quite entertaining to pop these grains in a skillet, and it gives them a nice toasted flavor. Repeat this process until you have two cups of popped amaranth. Popped Amaranth and Choocolate Azteca Bars Gluten free and vegan treat. it does not contain any form of white or processed sugar. Repeat. P. op till you drop – that’s my motto! Amaranth an ancestral pseudo-cereal, gluten free, cholesterol free, packed with fiber, protein, manganese, magnesium, iron, potassium, phosphorus. 1 ½ cup Amaranth ¾ cup dark, dairy free chocolate pieces 2 Tbl Tio Pablo Chocolate Azteca. Hot from the microwave, or directly from a saucepan, crispy, salty, with some butter melting on the top, of course! Turn heat to medium, and pour honey and salt into pan. Bar Storage: Store the bars in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator or 6 months in the freezer. I particularly like to nibble the extra crunchy ones that didn’t pop all the way! These bars are no-bake and sugar-free. Remove popped amaranth to a large bowl, and repeat until all amaranth is popped. I.e. Lightly smooth into an even layer. Stir until well combined, and pour into a greased 9×9 baking dish. Popped Amaranth and Chocolate Azteca Bar. Popped amaranth and quinoa are commonly eaten as breakfast cereals, and they are also used to prepare street food snacks akin to seed and nut bars. I love popcorn! Immediately transfer popped amaranth to a large bowl. Popped Amaranth Granola Bars by Tereza Alabanda. Amaranthy heatlhy bars. If not, put the lid on again and wait for 2-3 seconds. Ingredients. Boil honey for 3-5 minutes and pour over amaranth. You can make a large amount of popped amaranth and store in an airtight container for up to 1 month.