One of the things I enjoy most about having the kids home with me in the summer is working together with them in the kitchen. Often times I try to find ways for them to help me with dinner preparation- grating cheese, stirring pasta, shelling peas, shucking corn, etc. Once in a while I’ll try to think up a sweet and healthy treat that’s a little more exciting than just dinner and that I know would be especially fun for them. This chocolate millet crunch was our most recent little project. It’s simple enough for the kids to make almost on their own, but tasty enough that it’s hard to just eat a few pieces. These are little mounds of chocolate coated puffed millet, chopped hazelnuts, and goji berries with just a touch of shredded coconut sprinkled on top. Puffed millet can be found in the cereal aisle of a natural foods store and although I find it rather bland on its own, it complements the chocolate nicely and it adds a certain crisp lightness that I love. These must be served chilled to get a crunch, which makes them perfect for those hot days when you just need a little bit of chocolate.
Chocolate Millet Crunch
- Yield: 24 small pieces
Ingredients
- 2 (3.5 ounce) dark chocolate bars (I used 72% cacao), broken into pieces
- 2 1/2 cups puffed millet
- 3/4 cup toasted hazelnuts, chopped
- 1/4 cup goji berries
- 1-2 tablespoons unsweetened shredded coconut
Instructions
- Set a small glass mixing bowl over a small saucepan of simmering water and place the chocolate in the mixing bowl. Stir until the chocolate is completely melted and smooth.
- In a large mixing bowl, mix together the puffed millet, hazelnuts, and goji berries. Pour chocolate over mixture and use a wooden spoon to gently stir until mixture is evenly coated with chocolate.
- Use a small spoon to drop irregular mounds onto a baking sheet lined with parchment paper. At this point, the mixture will be loose and sticky, but it will set once it is chilled in the refrigerator.
- Sprinkle shredded coconut on top of each mound. Chill in the refrigerator for at least 30 minutes to harden. Store in an airtight container in the refrigerator for up to 2 weeks. Serve chilled.
Notes
Substitute puffed kamut or wheat for the puffed millet and any combination of dried fruit and nuts for the goji berries and hazelnuts. Possibilites are endless!
Adapted from Lorna Sass’s Whole Grains Every Day, Every Way
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Jessie Snyder | Faring Well says
Hi there Emily! I’m not sure if you’ll check back to read my response to your comment – so I wanted to drop you a note here to say I’m so glad you wrote me 🙂 it meant so much – your kind words! I appreciate it a ton, and think your space here is gorgeous (and also read that you love Jesus too! That made my heart super happy.) Stoked now to follow along on your beautiful space you have going here. And girl, I wanna make these cookies ASAP!
Emily says
Jessie! Thanks so much for stopping by here and for your sweet response. You totally made my day. I have loved following you and I always look forward to seeing your latest creations. And thankful for our connection in Christ. 🙂
Julie | Small Green Kitchen says
Aww, I love that you have your kids get involved with the dinner prep. It’s such a great learning experience and an excellent way to spend time together! My brother and I used to help my mom with dinner prep. Oh the memories. 🙂
These little dark chocolate treats are perfect – I love all of the ingredients, especially the goji berries, the coconut and of course, the dark chocolate!