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Amaranth Bars with Coconut and Cranberries

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by Nathalie
Step by step recipe - 20 Min
April 4, 2018

The most irresistible snack!

Those amaranth bars with coconut and cranberries never survive long in my freezer. In theory you can store them for a month but mine never even get through the week! They are just so incredibly delicious and one of my absolute favourite treats. I love amaranth pops and the combination of creamy almond butter, sour cranberries and sweet chocolate is heavenly.

I created this recipe for Rapunzel , where you can also find most of the ingredients:)

Would love to know if you are also as addicted to those bad boys as I am. Please leave a comment and let me know!




Serves 12
Cooks in 20 Minutes
Difficulty Easy


70 g Rapunzel Dates, pitted
120 g Rapunzel almond butter
1/2 tsp grounded ginger
Pinch of Rapunzel sea salt
1 tbsp Rapunzel coconut oil, melted
40 g Rapunzel puffed amaranth
3 tbsp Rapunzel shredded coconut
1/2 handful Rapunzel dried cranberries
1 tbsp bee pollen
50 g white vegan chocolate/Rapunzel white chocolate


Mash the dates with a fork. If they are not soft, soak them for 10 minutes in warm water, rinse them and squeeze out the rest of the water and try again. You can also place them into a food processor. Place the date mash into a large bowl and add the rest of the ingredients, except for the chocolate. Mix well with a spoon. Line a baking dish with baking paper and pour in the mixture. Use a spatula to press the mixture down evenly and firmly into the dish. Melt the white chocolate and spread over the mixture. Sprinkle some Cranberries on top. Place in the freezer for about an hour before cutting into bars. Store in an airtight container in the freezer.


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