Amazing Amaranth Candy (Alegría)


This Alegría recipe was shared with us by Bob’s Red Mill for their Grains of Discovery Event. This is an interesting recipe because it has such a high mineral content for a sugary treat. The amaranth, pumpkin seeds, and blackstrap molasses offer noteworthy amounts of natural calcium, magnesium, vitamin B6 (riboflavin), and even iron. If cut into 9 squares, each Alegría treat offers approximately 25mg of non-dairy calcium. This may not seem like much, but considering the nutritious package, it definitely counts!

Amaranth Candy (Alegría) Recipe - healthier, dairy-free, gluten-free & vegan (just 4 ingredients!)

Special Diet Notes: Alegría – Amaranth Candy

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally top food allergy friendly. To note, amaranth is a gluten-free pseudo-grain that is more akin to Swiss chard than wheat.

4.0 from 4 reviews
Amazing Amaranth Candy (Alegría)
Prep time
Cook time
Total time
The name of this sweet treat means “happiness” in Spanish. In Mexico, alegría is molded into shapes like skulls, flowers and animals to celebrate the Day of the Dead. Recipe by Bob's Red Mill
Serves: 9 pieces (or more)
  1. Heat a wide-bottomed pan with a lid over medium-high heat. Add 1 tablespoon of the amaranth to the pan, cover and cook over medium-high heat until most of the grains have popped, about 30 seconds. Transfer to a bowl. Repeat with remaining amaranth, 1 tablespoon at a time. Add pumpkin seeds to popped amaranth.
  2. Heat sugar in a deep pot over medium heat. The granules will slowly begin to melt. Add molasses. When molasses begins to boil steadily, stir to incorporate the sugar. Remove from heat and immediately add popped amaranth and pumpkin seeds. Stir well to coat.
  3. Quickly transfer to a parchment lined 9 x 9-inch pan and spread evenly with a spatula. Immediately cut to desired size. Let cool before serving.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. <this recipe did not work at all. It just ended up as a 9 x 9 pan of crumbly stuff like a Graham cracker crust before its baked. I followed the directions to a T. Something is drastically wrong with the proportions or the directions.

  2. Diana Taylor on

    soo good..thanks for the recipe.. u just have to work fast at the end .. but i can’t stop eating it lol

  3. Hi..this looks many GM’s of each product pl.define as my ratio goes haywire n it came out too sweet n soft.thanks

  4. Thanks for the idea. tried the recipe. The popping was very fun. I seems I had trouble with melting the sugar and had some clumps. It was tasty, but did not work into bars. Seemed like there was not enough sugar. Should I try more sugar or is it just a problem of the melting?

  5. Hi Alisa, alegrias are delicious, we are a new company bringing amaranth products and the healthy version of the alegria to the US market, I would love to send you some samples so you can share the goodness of amaranth with your readers.

  6. Can i use honey or maple syrup instead of sugar?? Love this candy… It reminds my country Dominican Republic!!! We use sesame seeds instead of amaranth, but seems to be as good as original!!

  7. I liked this recipe, but my kids were turned off by the molasses. ( I know right?!) I will try it with honey or pure maple syrup next time for them. But, until then..more for me 🙂

  8. Pingback: Amaranth Grains of DiscoveryGluten-Free Doctor

  9. Pingback: Grains of Discovery Giveaway + Amaranth Recipes! - Go Dairy Free

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