Crispy Amaranth & Pumpkin Seed Clusters with Cacao

by Erica Twingler-16 July 2026Easy

Crispy Amaranth & Pumpkin Seed Clusters with Cacao

Servings8

High-protein, vegan, gluten-free snack clusters made with popped amaranth, pumpkin seeds, chia, and flax, lightly bound with almond butter and sweetened with a touch of maple. Packed with ancient grains, omega-3s, and iron for a satisfying, minimally processed snack.

Method

0
Line a baking tray with baking paper and set aside.
1
Toast the amaranth in batches: heat a dry saucepan over medium-high heat, add 1 tbsp of amaranth at a time, cover and shake the pan until the grains pop and turn white, 10 to 20 seconds, then immediately pour into a large mixing bowl. Repeat until all amaranth is popped, adjusting heat as needed to prevent burning.
2
Add pumpkin seeds, chia seeds, ground flaxseed, and roughly chopped almonds to the bowl with the popped amaranth and mix to combine.
3
In a small saucepan over low heat, add almond butter, maple syrup, water, cocoa powder, vanilla extract, and salt. Stir constantly until the mixture is smooth and just warm and pourable, 2 to 3 minutes. Do not let it boil.
4
Pour the warm almond butter mixture over the dry ingredients. Add cacao nibs and stir thoroughly until everything is evenly coated and starts to clump together.
5
Using a spoon or your hands, form small clusters and place them on the prepared baking tray, pressing each cluster firmly so it holds together.
6
Refrigerate the tray for at least 45 minutes, or until the clusters are firm and set.
7
Store the clusters in an airtight container in the refrigerator for up to 1 week. Enjoy 1 to 2 clusters as a high-protein, iron-rich snack.