Step 1/3
- 50 g unsweetened cornflakes
- 70 g almonds
- 50 g popped amaranth
- 200 g rolled oats
- 30 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
- 100 g honey
- 100 g sugar
- 50 g unsalted butter
- 1 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
- 100 g bittersweet chocolate
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!
