Finely chop the dried apricots and place them in a small bowl, then pour 60 ml of almond milk over them. Let them soak for 3–4 minutes, stirring once, until they have plumped and softened into an almost jammy, fragrant paste — this mellows their sharpness and gives the bites their natural sweetness.

In a medium bowl, combine the cooled cooked amaranth with the remaining 120 ml of almond milk, stirring steadily for about 1 minute until the mixture comes together into a creamy, grain-studded base that holds loosely when pressed — you should see individual grains suspended in a soft, porridge-like binder.

Finely dice the Granny Smith apple, leaving the skin on for fibre and a pop of tartness, then gently fold it into the amaranth along with the soaked apricots and their steeping liquid. Add the vanilla, cinnamon, and a pinch of sea salt, folding with a light hand for about 30 seconds — you want everything evenly distributed without crushing the grains and losing that pleasant, textured bite.

Using a small ice cream scoop or two teaspoons, portion the mixture into bite-sized mounds on a serving plate or wooden board, shaping each one gently over 1–2 minutes total. Each bite should hold its rounded form while still feeling tender and yielding to the touch — not packed, just cohesive.

Finish each bite with a small pinch of fresh sprouted alfalfa, pressing it lightly so it sits like a bright green crown. Serve straight away for a soft, creamy texture, or refrigerate for up to 2 hours until slightly firmer and cool — at their best when the alfalfa is still crisp and the apple retains its gentle snap.

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