Blog, Recipes

Popped Millet Peanut Butter Chocolate Truffles

12th June 2015

These delicious chocolate truffles live in my freezer! They are quick to make and quick to devoir, I would say these bars are nothing but good for you.

{Makes 16 squares}

ingredients

250g peanut butter, smooth (no added sugar)

180g maple syrup

140g coconut oil (ordourless)

1 tsp. vanilla bean paste

2 pinches sea salt

25-30g cocoa powder (depending how intense you like the chocolate)

100g toasted millet, (see method how to pop millet)

100g pistachio nuts

100g raisins

Preparation time – 20 mins, cooking time – 0 mins – freezer – 2 hours (or overnight)

Line a 20cm – 8 inch square baking tin with parchment paper.

In a large saucepan add the millet and set the pan over moderate heat. Toast the millet in the dry saucepan, stirring often, until you hear popping and smell a fragrant, toasty aroma, 4 to 5 minutes, continuously stirring or shaking around the grains, to prevent burning. (You can do this step ahead of time. Transfer the toasted millet to a bowl until ready to use, up to several days ahead).

Place the large saucepan back on the stove, add the peanut butter and coconut oil and melt over a gentle heat until smooth. Remove the saucepan from the heat, add the maple syrup and vanilla bean paste, using a small hand whisk, stir until smooth. Add the cocoa powder, and salt continue to whisk until smooth.

Add the toasted millet, raisins and pistachio nuts, and then pour into your pre lined tin.

Place in the freezer till set approximately 2 hours or overnight.

Before serving, remove from the freezer, lift out the parchment paper, and place directly on a chopping board. Cut around the edges, then cut into 16 squares, (then place back in the freezer, until ready to serve). Keeps in the freezer for 1 month.

Enjoy x

LISA’S TIP

Keep theses irresistible chocolate frozen delights in the freezer.

Popped whole grains are crunchy and almost nutty in flavor. They work equally well in savory or sweet situations, although I love to make them into chocolate treats, reminds me of nestle crunch bars!

If you’ve only ever popped corn into popcorn, then welcome to a new world of popping. The big difference between corn and other poppable grains is size. Amaranth, quinoa, and millet grains are much, much smaller than popcorn kernels, and their size doesn’t change much even after popping, plus you don’t need to add oil. No grain likes to be crowded while it’s popping, so resist the temptation to fill the pan with tiny grains. (An overcrowded saucepan means a host of burnt grains, so make sure you have a big pan.)

Be adventurous with your fillings, have fun and make it delectably irresistible.

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