Amaranth and Carob Bars
Be warned, I am really serious this time, this is moreish and you will want to make it again and again. Good news is, it is packed with calcium, potassium, iron, fibre and contains selenium, so it is a really good slice for a go-to treat. It freezes well for 3 months.
You could use cacao powder instead of carob but why I chose carob is that it can assist with weight loss, is good for lowering blood sugar and insulin levels and can lower cholesterol. Carob also doesn’t contain caffeine so makes it a great treat to have post dinner.
For more info on calcium rich foods and foods to help you through any stage of menopause sign up for the menopause fact sheet.
Amaranth and Carob Bars
¾ cup pitted prunes
4 pitted medjool dates
150g peanut or macadamia butter
2 tbsp plus ¼ cup tasteless or regular coconut oil
2 tbsp olive oil
1 tbsp maple syrup (optional)
¼ tsp cayenne pepper
1 cup toasted pepitas
3 tbsp cacao nibs
½ cup roughly chopped Brazil nuts
1 cup amaranth puffs
¼ cup carob powder
¼ cup maple syrup or agave
½ to 1 tsp smoked paprika
2 tbsp flaked salt
Method
- Cut the prunes and dates up small & place in a saucepan with the peanut/ macadamia butter, 2 tbsp coconut oil, olive oil & 1 tbsp maple syrup if using. Heat until oil is fully melted.
- Place in a bowl and mix in the cayenne, pepitas, cacao nibs, Brazil nuts & amaranth puffs.
- Place in a rectangle dish (approx. 30cm x 12 cm) and press in firmly & level.
- In a saucepan place the ¼ cup tasteless coconut oil, heat until melted. Stir in the maple or agave, carob and smoked paprika until smooth. Pour over the slice and sprinkle on the flaked salt.
- Let set in fridge overnight or for 6 hours then slice into bars or triangles.
