These bars are a perfect snack or desert. You can easily store them in the freezer for a couple of weeks, so I usually prepare double the amount. If you don’t like dried fruits you can use any chopped nuts or seeds instead. Cocoa butter can be hard to come by in an ordinary supermarket and most of the time it is relatively expensive. However, because raw cocoa butter has quite a long shelf life, I recommend to order a big bag online. The prices are cheaper and bigger packages also mean less plastic waste.
(makes roughly 12 pieces)
150g cocoa butter
120g popped amaranth
140g mix of dried plums, apples and cranberries
40g pumpkin seeds
70g agave syrup
2 tsp cinnamon
a pinch of salt
Chop the dried fruits, hazelnuts and pumpkin seeds in into small pieces and mix them together in a medium bowl. Add the cinnamon, salt and agave syrup.
Melt the cocoa butter in a water bath. (Fill a large skillet with water. Place a heat prove bowl with the cocoa butter in the middle of the skillet and bring the water up to a simmer.)
While the cocoa butter is melting, line a rectangular baking dish or food storage container with cling film or parchment paper.
Add the melted cocoa butter to the ingredients in the bowl and stir well.
Fill the mixture into the lined baking dish or container and press it down with the backside of a large spoon. Place it in the fridge for at least four hours.
After the mixture has set, cut it into small pieces. Store the bars in the freezer or fridge. Enjoy!