Peanut Butter Puffed Millet Bites

 In Plant Based Recipes, RAWk On!

PBMilletBitesjpgTis’ the season for sweet treats… but that doesn’t mean they have to be overloaded with processed sugars and ingredients! I had an unopened bag of puffed millet in my cupboard as well as some of my staples- organic coconut oil, pure honey, dark chocolate chips and all natural peanut butter and went searching the web for some ideas. I’m all about plant based and no bake sweet treats so when I came across this recipe from Kyrie’s Kitchen I went to work adjusting it a bit. The result was a perfect blend of peanut butter, chocolate and sweetness! If you don’t have puffed millet, you could sub in brown rice crispies or chopped nuts or seeds. As always, use organic ingredients when available.

Peanut Butter Puffed Millet Bites
makes about 30+ 1/2 Tablespoon size bites                  PBMilletIng

  • 2 cups puffed millet
  • 1 cup *peanut butter (all natural, no sugar added)
  • 1/2 cup dark chocolate
  • 1/3 to 1/2 cup pure honey or maple syrup
  • 2-4 Tablespoons coconut oil
  • 1 teaspoon vanilla extract (optional)                                                                                                   *All natural peanut butter contains a lot of natural oil that settles on the top. For best use, turn the covered jar upside down for at least 15 minutes prior to using (or, just store your peanut butter jar upside down). This will help disperse the oil and make for easier mixing.

Place the puffed millet in a large mixing bowl and set aside. Cover a baking sheet with a piece of parchment or wax paper and set aside. Using the double boiler/Bain Marie method, warm the chocolate and coconut oil until it melts (you could also do this in the microwave but I prefer to do this on the stove so I don’t over heat it.) Next, add the peanut butter and stir until well combined. Turn off the heat and add the honey and vanilla. Stir until its all combined. Taste and see if you’d like to add more sweetness. Then, pour the peanut butter mixture onto the puffed millet and stir to make sure it’s all well combined. Using a spoon, scoop out about 1/2 Tablespoon or more of the mixture. Using your hands, roll it into a ball and pack it like a snowball. If you’re mixture is a little too crumbly and doesn’t stay together, you can add a little more melted coconut oil. Place the balls on the lined baking sheet. Finally, place the baking sheet in the fridge for at least 3 hours prior to serving. Keep stored in a covered container or Ziploc bag in the fridge or freezer.

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