Millet is an incredibly nutrition grain that's often found in bird seed. But it's not just for the birds. This vitamin, mineral and protein packed seed-like grain cooks up into a great alternative for rice. It's nutty with a slightly-sweet, popcorn-like flavor. Toasting is a millet-making must. Heat in a dry skillet over medium heat until it darkens slightly and smells nutty. We use it this way in these yummy bon bons. The crunchy millet had us coming back for more!
2 tsp Pecan Oil
1/3 cup uncooked millet
2/3 cup creamy Peanut Butter
1/4 cup powdered sugar
2 tbl flour
1 tsp Pure Vanilla Extract
1 tsp Maple Extract
1/4 tsp Vanilla Bean Sea Salt
1 cup semisweet chocolate chips
1 tsp coconut oil, melted, if needed
Crushed pistachios or peanuts for garnish
Heat Pecan Oil in a skillet over medium heat and add the millet. Shake the skillet as you toast the millet. You are looking for it to darken a shade in color and smell nutty- about 5 minutes.
Line a baking sheet with parchment paper. In a bowl, beat together the peanut butter, powdered sugar, Vanilla Bean Sea Salt, flour and extracts until a thick dough is formed. Fold in the millet. Make walnut-sized balls with the dough and place on baking sheet- you should get about 24. Place in the freezer for about 30 minutes.
Melt the chocolate in the microwave or over a double boiler until smooth- add in the coconut oil if you're not able to get the chocolate completely smooth and pourable. It's helpful to keep the chocolate warm during the dipping phase.
Cover in melted chocolate and place on sheet pan. Garnish with crushed nuts. Move to freezer to harden.