BreakfastDesserts

Chocolate Crunch Clusters

Name: Chocolate Crunch Clusters
Yield: 5 cups total (approx)
Ingredients: 100 g puffed amaranth; 50 g honey; 40 g coconut oil, melted; 20 g unsweetened cacao powder; 6 g vanilla extract, optional; 2 g sea salt, optional

Crisp baked clusters of puffed amaranth coated in cacao, honey and coconut oil.

Prep: 10 min
Bake: 8-10 min
Cool: 30-45 min
Total: 48-65 min
Serves: 5 cups total (approx)

Ingredients

100 g puffed amaranth
50 g honey
40 g coconut oil, melted
20 g unsweetened cacao powder
6 g vanilla extract, optional
2 g sea salt, optional

Nutrition

Calories: 185 kcal
Protein: 3.4 g
Carbohydrates: 25.3 g
Fat: 9.5 g
Fibre: 3.0 g

Estimated per 1 cup (1/5 of batch)

Method

1
Preheat the oven to 170°C and line a baking tray with parchment paper.
2
In a large bowl, whisk together the honey, melted coconut oil, cacao powder, vanilla and salt, if using, until smooth and glossy.
3
Add the puffed amaranth and mix thoroughly until everything is evenly coated in the chocolate mixture.
4
Spread the mixture in a thin, even layer over the prepared baking tray.
5
Bake for 8–10 minutes. Start checking at around 7 minutes, as the puffed grains and honey can catch quickly.
6
Remove from the oven and leave completely undisturbed until fully cooled. This helps the mixture crisp up and form clusters.
7
Once completely cool, break into clusters and transfer to an airtight glass jar. Store at room temperature for up to one week.

Radhika’s Tip

Let the tray cool completely without stirring or breaking it up. This helps the coating set so you get crisp clusters rather than loose grains.
Perfect for adding crunch to yogurt or smoothie bowls, or enjoying as a chocolate snack.
Use puffed amaranth, quinoa, oats, buckwheat, rice or millet, or a combination of different puffed grains.

Notes

The flavour, texture and nutritional profile will vary slightly depending on the grain you use. Nutrition basis: 100 g puffed amaranth, 50 g honey, 40 g coconut oil and 20 g cacao; optional vanilla and salt excluded. Assumes the screenshot’s estimated finished yield of 5 cups; the actual volume and nutrition per cup vary with grain, brand and cluster size. Total carbohydrate includes fibre. Values are calculated estimates, not laboratory measurements. Nutrition sources: dmBio puffed amaranth label (https://www.dm.de/p/d/1442854/dmbio-amaranth-gepufft) and USDA FoodData Central SR Legacy honey, coconut oil and cocoa (https://fdc.nal.usda.gov/download-datasets/).

Method

Preheat the oven to 170°C and line a baking tray with parchment paper.

In a large bowl, whisk together the honey, melted coconut oil, cacao powder, vanilla and salt, if using, until smooth and glossy.

Add the puffed amaranth and mix thoroughly until everything is evenly coated in the chocolate mixture.

Spread the mixture in a thin, even layer over the prepared baking tray.

Bake for 8–10 minutes. Start checking at around 7 minutes, as the puffed grains and honey can catch quickly.

Remove from the oven and leave completely undisturbed until fully cooled. This helps the mixture crisp up and form clusters.

Once completely cool, break into clusters and transfer to an airtight glass jar. Store at room temperature for up to one week.

Radhika’s Tip

Let the tray cool completely without stirring or breaking it up. This helps the coating set so you get crisp clusters rather than loose grains.
Perfect for adding crunch to yogurt or smoothie bowls, or enjoying as a chocolate snack.
Use puffed amaranth, quinoa, oats, buckwheat, rice or millet, or a combination of different puffed grains.

Notes