Vegan puffed millet bars with a healthy does of creamy peanut butter and a sweet dark chocolate topping!
I’ve long sang the praises of blogging and the community of wonderful friends that comes with it and today is no different. For today’s post a few bloggers are celebrating Lindsey from Dolly and Oatmeal and her soon to arrive bundle of joy (see the other recipe links at the bottom of the post)! Lindsey’s recipes are always gorgeous, approachable and pretty much always get bookmarked for future reference as soon as a post goes up. Her macadamia ricotta recipe inspired my easy cashew version and she’s always thinking up ways to make the season’s bounty prettier and more delicious. Also, even though I have a major cookbook addiction problem, I’m still eyeing Lindsey’s book, Chickpea Flour Does It All and am thinking about clearing space on my shelf for it soon!
These puffed millet bars come from a combination of needing something sweet in the freezer (it keeps longer!) and having a bag of puffed millet leftover from making Tessa’s granola bars. After continually trying to over complicate things, I finally settled on a classic peanut butter and dark chocolate combo, with a layer of chewy puffed millet underneath. The best thing about these puffed millet bars is that they are no bake, vegan, and gluten free, wins all around! The other awesome thing about these bars is that you probably have all the ingredients on hand or just need to pick up puffed millet to round out the ingredient list. This version of puffed millet bars does use quite a bit of peanut butter, but it’s essential to sticking everything together and creating the perfect salty/sweet combo. I used creamy peanut butter in this version, but I think crunchy would be perfect too. Cheers to Lindsey and her upcoming babe!
Sweet Potato Millet Pancakes | The Full Helping
Mushroom and Kale Tacos | Brooklyn Supper
Butternut Squash French Toast | Edible Perspective
Chocolate Chip Ice Cream Sandwiches with Honey Olive Oil Ice Cream | Cake Over Steak
Roasted Green Tomato Soup with Herbed Oil | With Food + Love
Tart Cherry, Chocolate & Hempseed No-Bake Oat Bars | Kale & Caramel
Dark Chocolate Hummus | A Couple Cooks
Maitake Steaks with Cauliflower Purée | O&O Eats
Cucumber & Chamoe Melon Salad | Two Red Bowls
Strawberry Rhubarb Jam | The Sugar Hit
Miso Edamame Hummus with Baked Furikake Sweet Potato Chips | Fix Feast Flair
Mini Hazelnut Cakes | I am a Food Blog
The Magic of a Mandolin: Vegetable Carpaccio | Eat Boutique
Almond Chia Pudding with Roasted Grapes | Tending the Table
- For the millet layer:
- 3 cups puffed millet
- ¼ cup agave nectar
- ½ cup creamy peanut butter
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- For the peanut butter/chocolate layer:
- 1 cup creamy peanut butter
- 6 ounces dark chocolate
- 1 teaspoon coconut oil
- ⅓ cup cacao nibs, for topping
- Grease and line an 8x8 pan with parchment paper. Set aside.
- In a medium bowl, combine the puffed millet, agave, peanut butter, coconut oil, vanilla and salt. Stir to combine and transfer to the lined pan. Press firmly into pan and freeze for at least 1 hour, until firm to the touch.
- After bars have firmed up, top with the peanut butter, spreading evenly on top of the millet mixture. This works best with natural, drippy peanut butter, but if you need to make it runnier, stir in a tablespoon of coconut oil.
- Melt the dark chocolate and coconut oil together, in a saucepan over medium heat. Once chocolate has melted, pour it over the peanut butter layer and spread evenly. Top with the cacao nibs and freeze one last time for 30 more minutes.
- When ready to serve, remove from pan and slice into squares. Serve immediately.