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In a saucepan, melt the coconut oil together with the raw cacao powder.
Once melted, stir in the black sesame butter until the mixture is well combined.
Add the black strap molasses and vanilla extract, mixing thoroughly.
Gently fold the popped amaranth into the chocolate mixture until evenly coated.
Press the mixture into a container lined with parchment paper.
Top the mixture with vitamin C rich strawberries.
Place the container in the freezer for about two hours.
After freezing, remove from the freezer and cut into bars.