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.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice