In a small saucepan, gently heat the cashew butter, maple syrup and sunflower oil for three minutes until they form a runny liquid.
Then pour the maple-nut butter mix to a blender and add the banana. Blend until you obtain a smooth and even paste.
Place the puffed amaranth into a middle-sized bowl and pour the banana-nut butter mix over it.
Now stir well until the amaranth is well-covered and sticky.
In order to be able to easily remove the mixture afterwards, place cling film over a baking dish.
Transfer the amaranth mix into the dish, spread with a spatula until the whole dish is covered.
Now place it to the freezer for around 90 minutes.
When taking it out, cut it into bars. If you don't want to serve them immediately, store them in the fridge.
Enjoy!!!!
