Recipe: Alegrias de Amaranto

Traditionally, Alegrias are made with amaranth, honey or agave. The recipe that I'm sharing with you today is packed with protein, antioxidants, and just plain goodness.

Cinco de Mayo Alegrias de Amaranto
Serving: 16 squares

2 1/2 cups Amaranth Puffs (I used these)
1/2 cup Pumpkin Seeds
1/3 cup Raw Honey
200g  Unsweetened Baking Chocolate (I used Camino's)
a pinch of Cinnamon
a pinch of Cayenne pepper or Chipotle pepper (I used Chipotle for a deep rounder spice) - Optional

Melt chocolate in a double boiler simmering to avoid burning the chocolate. Once chocolate starts melting, add honey and stir to incorporate them. Add cinnamon and your choice of pepper and stir.

Remove bowl from double boiler and start mixing in 1 cup of the amaranth puffs. Once completely mixed, add pumpkin seeds and the rest of the amaranth puffs.

Scoop out mixture into a 9x9 glass baking pan and spread the mixture out over the pan and press down with your hands or spatula.

Place baking pan in the fridge for at least 1 hour (or until set hard).
Remove from the fridge and cut the bars as you desire. I cut it into 16 squares.

Store in the fridge.