:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/QVBB6VUAEEO6527ZE2MHUPLOOY.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/0fc40149-96dc-47f5-8543-5e276e005180.png)
Ingredients
- 85g millet, uncooked
- 85g peanut butter (I like the Nutshed brand)
- 15g coconut sugar
- 10ml vanilla extract
- 1tbs spelt flour
- 250g dark chocolate
- 1tsp coconut oil
Heat a dry pan and toast the millet.
Mix everything else in a food processor. Stir the toasted millet into the mix and set aside in the fridge for an hour. Once chilled, take out of fridge and roll into bite-sized balls.
Meanwhile, place a mixing bowl over a pot of boiling water and melt the dark chocolate with the coconut oil. Once melted, dip your balls in, leaving one side exposed. Pop back in the fridge for another 20 minutes to set.
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/0fc40149-96dc-47f5-8543-5e276e005180.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)