|250 g||bittersweet chocolate|
|50 g||popped amaranth|
|flaky sea salt|
Melt chocolate in a heatproof bowl set over a pot of simmering water.
Add the tahini and a pinch of salt and stir to combine, then add the amaranth and stir to coat completely.
Pour mixture into a parchment paper-lined pan and sprinkle with flaky sea salt. Let cool in the fridge for approx. 1 hour. Slice and serve cold. Enjoy!