Vegan chocolate crunch clusters with amaranth and almonds

Vegan chocolate crunch clusters made from puffed amaranth, toasted flaked almonds, cocoa, coconut oil and maple syrup – no baking. A snack for Advent, 139 kcal per three.

At a glance

• Serves 10
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 139 kcal per serving
• Protein: 3 g
• Fat: 10 g
• Carbs: 12 g

Ingredients

• 60g coconut oil
• 60ml maple syrup
• 40g puffed amaranth
• 60g flaked almonds
• 40g cocoa powder
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: frying pan · wooden spoon

1. Toast the flaked almonds in a dry frying pan for 3 to 4 minutes until fragrant, then leave them to cool.
2. Melt the coconut oil over a low heat and stir in the cocoa, maple syrup, cinnamon and salt until smooth.
3. Fold in the puffed amaranth and flaked almonds until everything is coated in the cocoa mixture.
4. Using two teaspoons, place 30 small clusters on baking paper.
5. Leave the crunch clusters to set in the fridge for 30 minutes.

Good to know

Crunch clusters are the quickest Christmas cookies there are, and children can do nearly all of it themselves. Instead of cornflakes, puffed amaranth provides the crunch here.

Swaps

Amaranth → puffed quinoa or toasted rolled oats (oats contain gluten unless labelled gluten-free). Flaked almonds → chopped hazelnuts. Maple syrup → honey (not vegan). Cinnamon → orange zest.

Cooking tips

Don't let the cocoa mixture get too hot, otherwise the coconut oil separates. The clusters soften in a warm room, so serve them chilled.

Storage

Keeps for 2 weeks in a container in the fridge.

Allergens

Contains almonds (tree nuts); gluten-free, no milk or egg, suitable for children.

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