- ⅓ cup amaranth
- 1½ cups chopped dark chocolate
- 1 tablespoon coconut oil
- ½ cup peanut butter
- To pop the amaranth: Heat a skillet over medium high heat, add a tablespoon of amaranth and cover with a lid. The grains should start popping right away, you will notice they pop and look like little white beads. If they start browning and smoking, your pan is too hot! Take the grains out, turn down the heat, and let it cool off a bit. Once you get the hang of it, keep popping the amaranth in batches (only pop 1 tablespoon at a time), until all the grains have been popped. Set aside.
- To make the peanut butter cups: In a small saucepan over low heat, melt the chocolate and coconut oil together until smooth and creamy, stirring constantly. Don’t let the chocolate burn! As soon as it is melted, remove from heat. Stir in 3 tablespoons of the popped amaranth.
- Line 6 cups in a muffin tin with paper liners (I wouldn’t recommend going without these) and spoon 1-2 tablespoons of the melted chocolate mixture into the bottom of each paper liner. Top with a heaping teaspoon of peanut butter, then top with another 1-2 tablespoons of melted chocolate mixture. Repeat until all liners have been filled. Sprinkle with leftover popped amaranth.
- Freeze for at least 4 hours, or until peanut butter cups are firm.
Recipes originally appeared on: thefrostedvegan.com