Another recipe with Amaranth! This time: Chocolate and Amaranth balls!
I created this recipe from the leftover cooked Amaranth I made for Sweet Potato Patties.
I rolled the chocolate and amaranth balls in ground coconut, sifted cocoa powder, and colored candies – and that’s it!
These Chocolate And Amaranth balls are so delicious! Even the kids got excited about them, without the slightest suspicion that they contain healthy ingredients 😉 They even pleaded for more 😋
Enjoy and let me know how it turned out ❣️
A nourishing energy bomb in the guise of candy! These chocolate balls are so delicious! The children, too, were enthusiastic, without the slightest suspicion that they contained healthy ingredients such as Amaranth, that they asked (almost pleaded lol) for more.
1
Ingredients
18 – 20 balls
- ½ cup Amaranth
- 1¼ cups water to cook the Amaranth
- 100 grams vegan dark chocolate or vegan Nutella (see notes)
- ¼ cup cocoa butter or 3 Tbsp coconut oil
- 1 tsp cocoa powder optional
- ¼ cup gluten-free corn flake crumbs or biscuit / cookie crumbs
- ⅓ cup maple syrup by taste
- ½1-1 tsp pure vanilla extract
- pinch salt
Coating
- Shredded coconut, Colored cake candies, sifted cocoa powder, or toasted hazelnuts finely chopped.
Instructions
- Cook the Amaranth with the water: bring to a boil and cook for 20 minutes until you get a thick and sticky mixture like oatmeal porridge. Transfer to a colander placed on a bowl, and set aside until the Amaranth has cooled completely. (You can prepare the Amaranth in advance and store it in the refrigerator).
- Melt the chocolate and cocoa butter in a microwave or double boiler. If melting in the microwave, do this in breaks: one minute, remove and mix and return for another half minute until it melts, mix again.
- Transfer the chocolate mixture to a bowl, add the cooked amaranth, cocoa powder, cornflake crumbs, maple syrup, vanilla extract, and salt. Mix well, taste, and adjust sweetness if necessary. Refrigerate for about an hour until the mixture sets.
- Form balls about 1.95 inches in diameter (5cm) roll the balls in shredded coconut, sifted cocoa powder, colored candies, or roasted and ground hazelnuts, place in cuffs, transfer the chocolate, and amaranth balls to an airtight container, and keep in the refrigerator or freezer.
Notes
To make chocolate balls with Nutella spread (plus one teaspoon of cocoa powder):
Replace the dark chocolate with 100 grams (3.57 oz) of vegan Nutella spread.
Melt the cocoa butter in a microwave or double boiler. Transfer the Nutella spread and melted cocoa butter to a bowl, add one teaspoon of cocoa powder, the cooked amaranth, cornflake crumbs, maple syrup, vanilla extract, and salt, and mix well. Taste and add maple syrup if necessary.
For homemade dark chocolate balls:
1.8 oz (50 grams) of cocoa mass, 1.8 oz (50 grams) of cocoa butter 1 / 3- 1/2 cup maple syrup (to taste)
Melt in a double boiler or a microwave cocoa butter and cocoa mass for a minute and, if necessary, another half minute – until melted. Remove from the microwave or heat, stir in the maple syrup and transfer to a bowl. Add cooked amaranth, cornflake crumbs, vanilla, and salt to the bowl and mix well. Adjust sweetness if necessary.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
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