Chewy Snack Bars Loaded with Health

Chewy Snack Bars are outrageously healthy and tasty. The recipe fills a 9 x 13 pan so you will have a lot to share or enjoy yourself. 

These are featuring puffed amaranth a gluten-free source of energy, protein, fiber, minerals, vitamins and more. Did you know amaranth is actually a seed so these are grain-free as well. If that weren't enough healthy natural almonds are roasted to bring out their flavor, oil and refined sugar are omitted and healthy dried fruits and nut butter (or seed butter) are used instead. These are so yummy, Gerald and I have been thoroughly enjoying them all week long and now you can too. It is fun to make a big batch on the weekend and then you can have them throughout the week. ​It's also a perfect treat to put in your loved one's lunch or your own lunch. You're going to love how easy this recipe is. If you don't have amaranth you can use puffed rice, puffed quinoa or another puffed cereal. Enjoy! ​

Ingredients:
4 Cups Puffed Amaranth (or puffed rice/quinoa/fav)
3/4 Cups Almonds - Chopped (roasted are great)
1/2 Cup Diced Dried Apple
1 Cup Raisins
3 Tbsp Chia Seeds
1 Tbsp Cinnamon
Dash of: Nutmeg, Allspice and Salt
24 Pitted Medjool Dates
6 Tbsp. Water (1/4 Cup + 1/8 Cup)
3/4 Cup Nut or Seed Butter (I used roasted almond butter)
1/4 Cup Agave (or favorite sticky syrup like brown rice or coconut nectar)
1 Tbsp Vanilla

Top with:
Roasted Almond Butter
Handful of Chocolate Chips (vegan)

​Peaceful Preparation:

1. Preheat oven to 350°F.
2. Mix together your dry ingredients, less the dried fruit. (Amaranth, almonds, chia seeds, cinnamon, nutmeg, allspice and salt.)
3. Pulse the water and pitted dates in a food processor until it creates a smooth paste. Add the balance of the wet (almond butter, vanilla and agave). 
4. Add the wet to the dry, and mix until well combined. 
5. Add the chopped apples and raisins, folding in.
6. Spread evenly in a 9 x 13 pan, lined with parchment paper with 1" overage to easily lift out of pan. Press down hard with a spatula or desired utensil.
7. Top with almond butter (I did diagonal lines, #doyou) and sprinkle with chocolate chips. 
8. Bake for 25 minutes or until desired consistency.
9. Cool completely. Remove from pan by lifting the parchment paper up, carefully transferring to a cutting board. Slice into desired size. Store on the counter, in the fridge or freeze. Pro-tip: individually wrap for on-the-go and freeze.

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