Alegria is a Mexican sweet made with puffed amaranth bound with caramelised honey or piloncillo sugar. Our version includes puffed millet in the mix, along with crushed cocoa nibs and dried figs for extra texture. A guilt-free sugar hit? This could just be it.
- 100 gm (2 cups) puffed amaranth
- 30 gm (2 cups) puffed millet
- 30 gm dried figs, finely choppe
- 20 gm crushed cocoa nibs (see note)
- 300 gm honey
- For greasing: vegetable oil
- 1Combine amaranth, millet, dried figs and cocoa nibs in a large bowl and stir to combine.
- 2Cook honey in a large saucepan over medium-high heat until just starting to caramelise (4-5 minutes), remove from heat, add a pinch of salt, stir to combine, then quickly stir in amaranth mixture. Spoon into a 21cm square cake tin oiled and lined with baking paper, smooth top, then stand until just cool to the touch (10-15 minutes). Remove from tin, cut into pieces with a hot knife, then cool completely. Alegria will keep stored in an airtight container for 3 days.
Cocoa nibs are available from select health-food shops.
This recipe is from the March 2012 issue of
Drink Suggestion: Espresso. Drink suggestion by Max Allen