Crunchy Bar

Heat a dry skillet and roast the amaranth (5–10 g) until the seeds begin to pop. Let it cool.

Mix erythritol (45 g), salt (1 g), vanillin (0.5 g), and ascorbic acid (0.2 g).

Add cream (25 g), glycerin (5 g), and cognac (5 g). Stir and bring to a boil. Cook for 30 seconds and cool to 45–50°C.

Combine room temperature peanut butter (125 g) with the cream mixture. Stir until thick and homogeneous.

Melt cocoa butter (45 g) to 45–50°C, then cool to 40°C.

Mix the cocoa butter into the peanut mixture.

Combine the dry ingredients: coconut milk powder (10 g), soy isolate (8 g), and cocoa powder (8 g). Sift and add to the main mixture. Crush any lumps until smooth.

Add the roasted amaranth and gently distribute it throughout the mixture.

Transfer the mixture to a silicone mold, level it out, and cover with plastic wrap in contact.

Chill in the refrigerator for 6 hours until set. Optionally, roll the bar in cocoa powder or coat it with keto glaze.

Store the bar in the refrigerator in an airtight container. Shelf life: without glaze up to 5 days, with glaze up to 10 days.