Cuckoo for Choco-nut Puffed Millet Squares

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


  • 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)


  1. 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.
  2. In a small saucepan, combine coconut butter, honey, and cocoa powder. Heat over medium, stirring continuously. When it starts to boil, remove from heat.
  3. Pour liquid ingredients over puffed millet and stir with a spatula. Add optional chocolate chips (they will melt) and stir well.
  4. 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).
  5. 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.

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