🫐 THE STEP-BY-STEP RECIPE
Ingredients:
Puffed Amaranth (Rajgira): 1 cup (Pop in a highly heated pan)
Blueberries: ½ cup
Cinnamon Powder: A pinch (For that warmth & blood sugar balance)
Chia Seeds: 1 tbsp (For thickness & fiber)
Dark Chocolate: 70% or higher (High cacao solids)
Almond Butter: 2 tbsp
Pistachios: Handful, chopped
Vanilla & Salt: A pinch of each
Method:
The Compote: Simmer blueberries with cinnamon. Once 80% cooked, stir in chia seeds. Let it thicken into a rich jam.
The Amaranth Mix: In a large bowl, combine puffed amaranth, almond butter, chopped pistachios, vanilla, and salt.
The Chocolate: Melt your dark chocolate and pour it directly into the amaranth mix. Stir until every grain is coated.
The Assembly: Layer it! In a tray, press down half the amaranth granola, spread the blueberry compote in the middle, and top with the remaining amaranth.
The Patience: Set in the fridge overnight.
The Reveal: Use a hot knife to divide equally. If it’s crumbly, don’t worry—that’s the identity of good chocolate. Scoop it up and enjoy!
