Puffed Amaranth Quinoa Energy Bars with Chocolate and Sea Salt


100g sunflower seeds

200g jaggery

2 tbsp ghee

2.5 c puffed amaranth

1 c puffed quinoa 

1 tsp sea salt 

1 c melted chocolate to drizzle on top (melt 1/2 c chocolate chips with a teaspoon of coconut oil in the microwave)


  1. Line a sheet pan with parchment paper and sept aside

  2. Add puffed quinoa, amaranth, sunflower seeds and salt to a bowl.

  3. Heat ghee and salt in jaggery pot for 2-3 mins till melted and at to the bowl. Work quickly and mix everything well.

  4. Add this mixture to the prepared baking sheet pan and press down with a spatula till top is evenly flattened.

  5. Let this cool for about 30 mins.

  6. Once completely cooled, cut into 2 inch wide bars.

  7. Drizzle melted chocolate over.

  8. Store in air tight container in the fridge.

1 Comment

  1. John Robey
    June 5, 2022 / 5:51 pm

    Are there good substitutes for the ghee and jaggery? Such as a veggie oil (I have to avoid ALL dairy products of any sort), and either black strap molasses or honey? Thank you very much. Your recipes look very, very tasty! I am eager to start.

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