White Chocolate Dipped Puffed Millet Bars with Strawberries & Pistachios
Serves: 16-18 bars
  • ⅓ cup Honey (if vegan, use brown rice syrup or agave)
  • ⅓ cup Brown Rice Syrup
  • ½ teaspoon Sea Salt
  • 3½ cups Puffed Millet
  • ½ cup Pistachios, roughly chopped
  • ⅓ cup Freeze Dried Strawberries, plus extra for garnish
  • 1 tablespoon Chia Seeds
  • ¾ cup Cacao Butter
  • 4 tablespoons Coconut Butter
  • 7 tablespoons Coconut Oil
  • ½ teaspoon Vanilla
  • 2½ tablespoons Agave Syrup
  • ½ cup Cashews, soaked
  2. Line an 8x8 pan with parchment paper (make sure it runs at least 1 inch over the sides). Set aside.
  3. Place the honey and brown rice syrup in a small saucepan. Bring to a boil and remove from heat. Whisk in the sea salt.
  4. In another large mixing bowl, toss together the puffed millet, pistachios, strawberries, and chia seed.
  5. Pour the honey mixture into the bowl of puffed cereal and use a rubber spatula to mix everything together until all the ingredients are well distributed and mixture sticks together.
  6. Scrape the mixture into the parchment lined pan. Grease your hands with a little oil and press the mixture down firmly until it is level.
  7. Place the pan in the freezer for 1 hour.
  8. Remove the pan from the freezer and lift the parchment paper out of the pan. Peel the parchment paper off of the sides and cut mixture into bars. You should get about 16-18 bars, depending on how thick you cut them.
  9. Place the bars on a baking sheet, spaced apart, and place in the freezer while you make the white chocolate.
  11. Place the cacao butter, coconut butter, and coconut oil in a small saucepan and heat on low, stirring occasionally until completely melted.
  12. Scrape the mixture into the bowl of a high speed blender. Add the vanilla, agave, and cashews (drained!) to the blender, cover, and puree until mixture is VERY smooth. Pour into a bowl.
  13. Remove the bars from the freezer and one a time, dip them into the white chocolate. Let them sit in the chocolate for about 30 seconds, coating all sides in the mixture. The cold bars will help the mixture to solidify around them. Tap off excess chocolate and place bars on a parchment lined sheet. Sprinkle chopped freeze dried strawberries on top of the bars, if you like. Place back in the freezer until the chocolate is hard.
  14. Once the chocolate is hard, you can place them in an airtight container and store them in the fridge. They will keep for several weeks.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/04/12/white-chocolate-dipped-puffed-millet-bars-with-strawberries-pistachios/