Millet Chocolate Energy Bars

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Cacao powder, raw
  • 1 cup Dates, dry pitted

• Refrigerated

  • 4 tbsp Almond milk

• Condiments

  • 1 tbsp Almond butter

• Pasta & Grains

  • 1 cup Puffed millet

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Nuts and seeds (i used walnuts, almonds and pumpkin seeds, mixed

• Dairy

  • 1 tbsp Cacao butter

Found on theawesomegreen.com

Description

Ingredients

• 1 cup dry pitted dates, soaked into purified water for at least 30 mins
• 1 tbsp coconut oil
• 1 cup mixed nuts and seeds (I used walnuts, almonds and pumpkin seeds)
• 1 cup puffed millet
• 1 tbsp almond butter
• For the chocolate sauce
• 1 tbsp coconut oil
• 1 tbsp cacao butter
• 1 tbsp raw cacao powder
• 4 tbsp almond milk
• (you can use melted vegan chocolate chips instead if you dont have all the ingredients above)
• To garnish: unsweetened desiccated coconut

Directions

• Drain the pitted dates and add them into the food processor together with the coconut oil and almond butter, then pulse to obtain a puree.
• Add the mixed nuts and seeds, and pulse one or two times to incorporate.
• Transfer the mixture into a bowl, then add the puffed millet and mix to incorporate.
• Line a baking pan (I used a 6x10 one) with parchment paper, then transfer the mixture into the pan and spread it evenly.
• In a small sauce pan melt the coconut oil and cacao butter, then add the cacao powder and almond milk, and mix to incorporate.
• Pour the chocolate over the nut and millet mixture, sprinkle with desiccated coconut and set aside to cool.
• Cover with a plastic foil and freeze for at least one hour before slicing and serving.
• Keep in the freezer for up to one month.