Kakao-Amaranth-Kugeln (cocoa amaranth balls)

Method

1. Heat a dry pan over high heat until very hot. Add the amaranth in small batches, no more than a tablespoon at a time, and shake or stir constantly. It should pop and turn pale within a few seconds; discard any grains that haven’t popped after 20 seconds. Transfer the popped amaranth to a bowl and let cool.
2. Blend the dates and almonds until finely chopped and starting to clump together.
3. Add the cocoa powder, coconut oil and salt. Blend briefly until it comes together into a sticky mass.
4. Fold in most of the popped amaranth by hand, reserving a little for coating.
5. Shape into 16 balls, rolling each in the reserved popped amaranth to coat.
6. Chill for at least 30 minutes, until firm.

Notes

• Pop the amaranth in small batches, never a large handful at once. Too much in the pan at once traps steam among the grains instead of letting dry heat pop them individually, and most of it just sits there unpopped.
• Watch closely and discard grains that don’t pop within 20 seconds. Amaranth burns quickly once it starts colouring past pale; grains that resist popping usually just scorch rather than eventually popping if left longer.
• Chill the shaped balls before serving. The date mixture is quite soft and sticky at room temperature; chilling firms it up enough to hold a clean ball shape.
• They keep for a week in the fridge, or freeze well for months.

Ingredient substitutions

• Almonds can be any nut or seed, such as cashews or sunflower seeds for a nut-free version.
• A pinch of cinnamon or orange zest in the mixture is a good variation.
• Store-bought popped amaranth is a fine shortcut if you don’t want to pop your own.