When I was trying to name these, I couldn’t stop thinking about that weird commercial with the cartoon bird who goes, “I’m cuckoo for cocoa puffs!”
These aren’t quite cocoa puffs. In fact, they’re a lot better.
Note: I’ve never had cocoa puffs.
Second Note: I’m a bit of a know-it-all when it comes to my baking.
You think cocoa puffs are better? Make these Choco-nut Squares. Take a bite. Let your teeth pull apart the chewy, gooey square as the chocolate and coconut melt on your tongue.
I adapted my previous puffed millet squares because as much as I love peanut butter and cranberry, chocolate and coconut deserved some love too, you know?
The Choco-nut version is still a 5-ingredient recipe. It’s still super easy, vegan, and gluten-free. And it’s a healthier way to satisfy your sweet tooth for an afternoon pick-me-up.
These squares actually hold together better than the old ones. But don’t let that stop you from trying them both.
Choco-nut Puffed Millet Squares
Prep Time: 15 min
Chill Time: 2 hours
Yield: one 8×8 pan
Ingredients:
- 3 cups puffed millet*
- ¼ cup plus 2 TB coconut butter**
- ½ cup honey
- 4 tsp cocoa powder
- ¼ cup semi-sweet chocolate chips (optional)
Directions:
- Line an 8×8 pan with aluminum foil and spray with cooking spray. Set aside. Pour puffed millet into a large mixing bowl and set aside.
- In a small saucepan, combine coconut butter, honey, and cocoa powder. Heat over medium, stirring continuously. When it starts to boil, remove from heat.
- Pour liquid ingredients over puffed millet and stir with a spatula. Add optional chocolate chips (they will melt) and stir well.
- Pour into pan and press down with a spatula. Take a piece of parchment/wax paper and spread over the top. Press down hard with your hands or a hard object (like the side of a glass).
- Chill for at least 2 hours, uncovered, before cutting into squares. Bars should be stored in the fridge in an airtight container.
Notes and Substitutions:
*I used Nature’s Path puffed millet, purchased at Bulk Barn. Any puffed wheat cereal could also be used if you’re not avoiding gluten.
**Coconut butter: Empty a bag of shredded, unsweetened coconut into a food processor and blend until it reaches the consistency of peanut butter. Scrape down the sides as needed. This takes anywhere from 5-15 minutes. Store it in the fridge and pop it in the microwave in 20-second intervals before using it. It’s also a great spread on pancakes.
She thinks they’re better too.
Leave a Reply