Dark chocolate-covered oat bars

Step 1/ 3

• 8⅓ g unsweetened cornflakes
• 11⅔ g almonds
• 8⅓ g popped amaranth
• 33⅓ g rolled oats
• 5 g unsweetened shredded coconut
• salt

• blender
• bowl
• rubber spatula

Add cornflakes and almonds to a blender and pulse until broken up. Add to a bowl with puffed amaranth, rolled oats, shredded coconut, and some salt. Stir to combine and set aside.

Step 2/ 3

• 16⅔ g honey
• 16⅔ g sugar
• 8⅓ g unsalted butter
• ⅛ tsp lemon juice

• pot
• parchment paper
• baking dish

Add honey, sugar, butter, and lemon juice to a pot over medium heat. Let simmer for 3 - 4 min., until thickened. Add honey mixture to the bowl of dry ingredients and stir to combine. Transfer mixture to a parchment-lined baking dish and press to flatten. Let cool for approx. 15 min.

Step 3/ 3

• 16⅔ g bittersweet chocolate

• knife
• heatproof bowl
• pot

Use the parchment to lift the bars out of the baking dish and cut them into equal-sized bars. Transfer back to the baking dish and let chill in the fridge. In the meantime, melt chocolate in a heatproof bowl over a pot of simmering water or using a microwave. Cover the cooled bars with the melted chocolate. Let sit in the fridge for at least 30 min. before serving. Enjoy!

Enjoy your meal!