100g sunflower seeds
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)
Line a sheet pan with parchment paper and sept aside
Add puffed quinoa, amaranth, sunflower seeds and salt to a bowl.
Heat ghee and salt in jaggery pot for 2-3 mins till melted and at to the bowl. Work quickly and mix everything well.
Add this mixture to the prepared baking sheet pan and press down with a spatula till top is evenly flattened.
Let this cool for about 30 mins.
Once completely cooled, cut into 2 inch wide bars.
Drizzle melted chocolate over.
Store in air tight container in the fridge.