I made these chocolate puffed millet bars four times back-to-back when testing and we absolutely devoured them each time – they’re so good. It’s essentially a peanut butter chocolate bar with puffed millet mixed in and it’s excellent.

Unlike my puffed quinoa bars, which are sweetened with dates and made with cocoa powder, these millet bars use dark chocolate and a little maple syrup. I wanted to make the method a little easier with no need for soaking dates or blending with a food processor.

Recipe Rundown: Millet Bars

• Texture: soft and a little chewy, with a bit of bite from the chocolate. Remember that this is puffed millet, not popped, and the texture is meant to be soft and not crunchy.
• Flavour: mostly chocolate, with a little peanut butter and a hint of coconut. Millet has a neutral taste that doesn’t come through much here – it’s the slightest bit toasty but it’s mostly textural.
• Difficulty: very easy. Simply melt, mix, and press into a tin to chill.

Ingredients

• Nut butter: pictured is peanut butter, but these would be really great with hazelnut butter. For a nut-free option, try sunflower seed butter but note that you might want to increase the sweetener a little bit.
• Puffed millet: I buy this from the grocery store and I think it’s fairly commonly available, especially in bulk stores, but otherwise can be purchased online.
• Chocolate: dark chocolate bars, around 60% cocoa solids.
• Maple syrup: honey is a good substitute but you’ll need a little less unless you’d like it to be quite sweet.

Need more no-bake chocolate treats? Try my peanut butter puffed wheat squares (a Prairie favourite), chocolate coconut balls, and creamy vegan chocolate pudding.

Step by Step Photos

Step 1: add the chocolate, peanut butter, oil, syrup, and vanilla to a saucepan.

Step 2: heat on low until just melted. Stir to combine.

Step 3: mix with the millet and press firmly into a lined tin.

Step 4: chill until solid, then cut into slices or bars and serve.

How to Store

Storage: keep in a sealed container in the refrigerator for up to one week. The bars should be kept chilled and served cold.

Freezing: place the bars in an airtight container and freeze up to two months. They can be served frozen or thawed in the refrigerator.

Expert Tips

• Seized chocolate: it will look like the chocolate has seized, but that’s because of the peanut butter and maple syrup mixing (it’s actually the peanut butter seizing). This is normal and a big part of what makes for a softer texture when the bars are frozen.
• Use good chocolate: it’s the main flavour of the bars, so use chocolate you like to eat. I use dark chocolate for eating (the store brand, but still) rather than baking chocolate here.
• Press firmly: it’s tricky to get these bars to crumble, but for the best results, press the mixture firmly into the tin with your fingers – it’s not sticky – or the back of a soup spoon.

More Gluten-Free Chocolate Recipes

Almond Flour Brownies
Gluten-Free Chocolate Cupcakes
Chocolate Chickpea Flour Cookies
Vegan Chocolate Mousse

If you make these Chocolate Puffed Millet Bars or any other snack recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.