Makes 12 small bars (about 1 x 2 inch each)
- 1 cup (140g) roasted peanuts (alternatively, you can use raw almonds or raw cashews)
- ½ cup (100g) soft pitted dates
- ¼ cup raisins
- 2 tbsp. coarsely ground flax seeds
- ½ tsp. vanilla
- 1 pinch of salt
- ¼ tsp. cinnamon (and optionally ground cardamom and ginger)
- ½ to 1 cup puffed amaranth (rajgira) seeds
- ½ cup chopped nuts of choice (peanuts, almonds, walnuts, cashews, pistachios…)
STEP 1: In a food processor, grind the peanuts into a fine flour.
STEP 2: Add the other ingredients except amaranth and nuts, and pulse until it starts to clump together.
STEP 3: Transfer into a large bowl, add the puffed amaranth gradually and start kneading by hand. You can vary the quantity of puffed amaranth according to the desired taste and texture – the more grains, the less sweet and more crumbly it will get.
STEP 4: Once you have a mixture that is not too sticky but holds together well when pressed into a lump, press it into a baking tray, about half an inch thick, and chill in the fridge. After the mixture has hardened, cut into bars or squares. Alternatively, you can roll it into small balls.