Ingredients

• 3–4 Tbsp Organic Amaranth Grain (35 g–47g), popped (see Notes)
• ½ cup Puffed Brown Rice Cereal (11 g)
• ½ cup Shredded Coconut (51 g)
• ½ cup roughly chopped raw Pistachios (62 g)
• ½ cup roughly chopped Dried Cranberries (75 g)
• ¼ cup Hulled Hemp Seed (37 g)
• ¼ cup White Hulled Sesame Seeds (40 g)
• ¼ cup Almond Protein Powder
• ¼ tsp Fine Sea Salt
• ¾ cup Almond Butter (135 g)
• ½ cup Honey (170 g)
• 1 tsp Vanilla Extract (6 g)
• ⅓ cup Bittersweet Chocolate Chips, optional (60 g)

Instructions

1. Grease an 8 x 8-in square baking dish with cooking spray, line with parchment paper and set aside.
2. In a large mixing bowl add the dry ingredients: the puffed amaranth, brown rice cereal, shredded coconut, chopped pistachios, chopped dried cranberries, hemp seeds, sesame seeds, protein powder and salt. Use a spatula to combine and set aside.
3. In a small saucepan, add the almond butter and honey. Place on a stove set to medium heat and stir, cooking until the mixture comes together. Remove the pan from heat and stir in the vanilla.
4. Pour almond butter mixture over the dry ingredients. Stir with a spatula until all dry ingredients have been thoroughly coated, then use your hands to squeeze the mixture together and fully incorporate all of the ingredients.
5. Transfer the mixture to the prepared baking dish. Press down firmly with hands until surface is even and mixture is firm. Place bars in the refrigerator to set for a minimum of 2 hours, or ideally overnight.
6. Once the bars have set, remove bars from the pan and onto a work surface. Cut into 8 bars.
7. If drizzling with chocolate, place chocolate chips in a heatproof bowl and heat for 30-second increments until chocolate is melted and smooth. (Stir in-between increments with a spoon.)
8. Using a spoon, drizzle the chocolate over each bar. Place bars back in the refrigerator to set, about 15–20 minutes.