Chocolate Amaranth Crisps

1. Add chocolate chips to a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
2. Stir in the coconut oil until fully incorporated and glossy.
3. Stir in half of the puffed amaranth first, mix well, then add the remaining half and gently fold until evenly coated.
4. Line a plate or tray with parchment paper. Spoon small mounds of the mixture onto the parchment and gently spread into cookie-shaped rounds.
5. Press one or a few berries gently into the center of each crisp.
6. Place in the freezer for 2–5 minutes, or until fully hardened.

Tips:

• Store leftovers in the fridge for the best crunch.

• Add a pinch of flaky salt for a sweet-salty twist.