Luckily, these Chocolate Covered Almond Butter Puffed Millet Bars are an actually-healthy cereal bar that can be devoured as a quick breakfast, popped in a lunchbox as a snack, or even enjoyed as dessert.
Serves: 12 bars
For the Bars
2 Cups Puffed Millet
1/2 Cup Sliced Almonds, Toasted
1/4 Cup Hemptons Shelled Hemp Seeds
1/4 Cup Coconut Butter, Melted
1/4 Cup Almond Butter
2 Tablespoons Coconut Oil, Melted
2 Tablespoons Maple Syrup
1/2 Teaspoon Vanilla Extract
For The Chocolate Coating
1/2 Cup Coconut Oil, Melted
1/2 Cup Cocoa Powder
3 Tablespoons Maple Syrup
Toasted Almond Slivers, To Garnish (Optional)
Line a 20 x 20cm baking pan with oiled wax paper. Set aside.
Add the puffed millet, shelled seeds and sliced almonds to a large mixing bowl. In a separate bowl or liquid measuring cup, whisk together the melted coconut butter, almond butter, melted coconut oil, maple syrup and vanilla extract.
Pour the mixture over the puffed millet and stir until the puffed millet is fully coated.
Pour the coated millet mixture into the prepared pan and press down firmly until level. Place the pan in the freezer for at least one hour, until firm.
Once the mixture is firm, slice into 12 bars - I cut the 20 x 20cm square in half and then made 6 cuts across the bars to make long, narrow bars.
Place the bars back into the freezer while you prepare the chocolate coating so the bars don't soften.
In a container large enough to dip and coat the bars, whisk together the coconut oil, cocoa powder, and maple syrup.
Line a baking sheet with parchment paper. Remove the bars from the freezer and dip them in the chocolate one at a time, coating on both sides, and then scrape off the excess and place on the parchment paper. I stuck two toothpicks into the top of each bar and used those to hold the bars while I dunked them.
Sprinkle with toasted almond slivers before the chocolate sets.
Once the chocolate has set, store the bars in an airtight container in the refrigerator.
They will keep for a few weeks.
To dip the bars in the chocolate, I stabbed two toothpicks into the top of the bar and held onto those as I dunked the bar, shook off the excess (carefully), and then placed the bar on the baking sheet, removed the toothpicks, and repeat. It worked incredibly efficiently! A quick sprinkle of toasted sliced almonds before the chocolate was set and voila: we have Chocolate Covered Almond Butter Puffed Millet Bars.