1/2 cup unsalted creamy almond butter (such as Justin’s)
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
3/8 teaspoon kosher salt
1 1/2 cups Crunchy Fried Sorghum
Est. added sugars 8g
How to Make It
Heat a large skillet over medium-high heat. Add amaranth; cook 1 1/2 minutes or until toasty-fragrant, shaking pan frequently (do not pop grains). Pour amaranth into a bowl; cool to room temperature.
Place agave and almond butter in a large microwave-safe bowl; microwave at HIGH 20 seconds (just to loosen almond butter). Stir with a whisk until smooth. Stir in cocoa, vanilla, and salt. Add amaranth and Crunchy Fried Sorghum; stir well to combine.
Scoop mixture by level tablespoonfuls, and roll into 32 balls. Place on a platter lined with wax or parchment paper. Refrigerate 1 hour or until firm.
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