Mix the dates with the coconut oil. Add the popped amaranth, coconut flakes, pistachios and water, mix well. Spread the mixture into a rectangle (approx. 1 cm thick) on a baking tray lined with baking paper.
Approx. 25 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool on a cooling rack. Slice into bars.
Yoghurt & mango dip
Puree the yoghurt and mango, serve with the power bars.