Here’s a sweet treat that can be whipped up in minutes whilst (crucially) still retaining some nutritional value – yes, I’ve added some (optional) sweetener but I reckon there’s enough good to cancel out the bad… at least, that’s what I keep telling myself. I went through a major amaranth pops phase a number of years back and that obsession has recently reared it’s head again. I just can’t seem to get enough of these little puffs of awesomeness. Whilst I usually opt to sprinkle them on cereal I’ve been wanting to experiment a little by using them in recipes. The chocolate/coconut additions were borne out of necessity, i.e. I simply used what I had to hand in the kitchen. Had I more chocolate in the cupboard I would’ve used it but this meagre amount had to suffice. It was also the perfect opportunity to try out my new Nikon camera – side note: it’s not a DSLR! My Husband and I decided to trade in one of our DSLR cameras for a handier option because I was using my own one less and less… I just hate lugging that thing about when I’m out. And besides, I think one DSLR is enough for any household and I am so excited to see what this little pocket-sized alternative can do. So far, I’m super impressed. Anyway, here’s the recipe (such as it is) and from me to you – Have a wonderful weekend!
what you’ll need
1/2 cup amaranth pops
1/4 cup desiccated coconut
1/2 cup dark chocolate chips
splash of plant milk
1/2 tbsp agave (optional)
what you’ll do
bring a small pan of water to the boil and then turn down to barely a simmer. place a bowl over the pan and melt the chocolate, plant milk and agave until completely smooth.
add the amaranth pops, desiccated coconut and stir to combine.
fill 8-10 mini muffin cases with the mixture and finish with a little more coconut.
leave to harden for at least an hour before consuming. you can also chill them in the refrigerator if you prefer.