Step 1

Line an 8 x 8" baking dish with parchment paper then set aside.

Step 2

In a large bowl, add the amaranth, hemp seeds, coconut, cranberries, and lemon zest.

Step 3

In a medium saucepan, combine the almond butter and honey then melt over medium-low heat. Remove from heat, add the vanilla extract and stir until evenly combined. Allow to cool for 5 minutes.

Step 4

Once the honey mixture has cooled, pour it into the large bowl with the dry ingredients. Stir until evenly combined. Add the (cold) chopped chocolate then stir again to combine.

Step 5

Transfer the mixture to the baking dish then press it firmly into the bottom and out to the sides until the top is a flat, even surface. I like to use a pastry roller to help but if you don't have one you can use another piece of parchment paper on top to keep it from sticking to your hands. Refrigerate for 2-4 hours to set.

Step 6

Once the mixture has set, use the parchment paper to lift it out of the baking dish. Using a large, sharp knife cut it into 12 separate bars. Serve immediately or place in an airtight container and refrigerate for up to 5 days.