We’re so excited to be teaming up with plant-forward chef, educator, and recipe developer Lauren Chandler to share a treat that’s as joyful as its name. Inspired by one of Lauren’s favorite Mexican candies, alegría (which fittingly means “joy” in Spanish), this recipe is crunchy, satisfying, and endlessly versatile. Packed with protein, fiber, and minerals, it’s the kind of recipe you’ll want to keep on repeat for snack breaks, yogurt bowl toppings, or even a light dessert. The best part? You can customize it a hundred different ways to make it your own.

Lauren is also partnering with our friends at Blanchet House & Farm—a Portland nonprofit providing food, clothing, community, and recovery programs for people overcoming adversity. She’ll be teaching a special online class on cooking with honey (including this exact recipe!) on 9/14. If you’d like to cook along, you can register here.

Ingredients:

• ¼ cup dry amaranth (or 1 cup popped amaranth)
• ¼ cup honey
• 1 Tablespoon Ground Up Honey Cardamom Nut Butter 
• ¼ cup chopped toasted cashews or almonds or toasted coconut flakes
• 1 tablespoon chia seeds
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cardamom
• ¼ teaspoon salt
• Pinch of flaked salt, optional

Directions: 

1. Place a large bowl next to the stove. Line an 8×8-inch pan with parchment paper
2. Heat a tall pot on the stove over high heat. The surface should be really hot so that the amaranth pops and does not burn. Pour a few drops of water into the center of the pot. When the water beads up and dances to the edge of the pot immediately upon contact, the surface is hot enough.
3. Add 1 tablespoon of amaranth. Use the lid (or a screen) as a shield to prevent the popped amaranth from flying out of the pot, but do not cover the pot completely or the heat will be trapped and the amaranth will burn. Transfer the popped amaranth to the bowl once it is white, like baby popcorn. Repeat until all of the amaranth is popped (about 1 cup). The first batch may be like the first pancake—it can take a couple of rounds for the amaranth to pop evenly. Depending on your stove and the thickness of the pot, you may need to lift the pot off the burner and shake it a bit. It takes some finessing, but don’t give up!
4. In a small pot, bring the honey to a gentle boil, then reduce the heat and simmer for 2 minutes, taking care not to burn it. Stir in the nut butter and simmer for around 1 more minute, until the nut butter is evenly distributed.
5. Remove from heat, then stir in the popped amaranth, cashews/almonds or coconut, chia seeds, vanilla, cardamom and sea salt.
6. Transfer the mixture into the parchment-lined pan. Let sit for 5 minutes to dry out a bit, then spread the mixture into an even layer about 1/2 inch thick (1.25 cm) with a rubber or offset spatula and press it so that it is dense and compact. Dip the spatula in water to prevent sticking.
7. Sprinkle with flaked salt if you are using. Let cool on the counter or in the refrigerator to firm up.
8. Using the 8×8-inch pan as a guide, cut into 8 bars, approximately 3×2 inches each. Store in an airtight container for up to a week. Enjoy!

You can also find this recipe + more on Lauren Chandler Cooks >