Mix the popped amaranth and salt together in a large mixing bowl and set aside.
Line a square - 20 x 20 cm - baking dish with waxed baking paper.
In a small pan, heat the peanut butter and honey together. Stir until it’s liquid and easy to pour.
Pour it over the amaranth mixture and stir with a wooden spoon until everything is combined.
Transfer the mixture to your prepared baking dish and flatten with the back of a spatula.
Place in the fridge while you melt the chocolate.
Melt the chocolate over a double boiler.
Simmer a little water in a saucepan. Stack a metal or glass bowl on top of the saucepan, making sure the bowl fits snugly and the water doesn’t touch the bottom of the bowl. The steam from the simmering water will heat the bowl gently and evenly.
Once melted, remove the amaranth from the fridge and cut into
Pour the chocolate mixture over them.
Make sure they are entirely coated.
Return the dish to the fridge until cool and the chocolate has completely hardened (few hours).
Remove and place in an airtight container and keep in the fridge.