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!”Choco-nut Puffed Millet Squares by Katys Kitchen

These aren’t quite cocoa puffs. In fact, they’re a lot better.

Choco-nut Puffed Millet Squares by Katys Kitchen

Note: I’ve never had cocoa puffs.

Second Note: I’m a bit of a know-it-all when it comes to my baking.

Choco-nut Puffed Millet Squares by Katys Kitchen

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.

Choco-nut Puffed Millet Squares by Katys Kitchen

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 by Katys Kitchen

Choco-nut Puffed Millet Squares

Prep Time: 15 min

Chill Time: 2 hours

Yield: one 8×8 pan

Ingredients:

  • 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)

Directions:

  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 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’s also a great spread on pancakes. Having difficulty? Check out this great FAQ page.

Choco-nut Puffed Millet Squares by Katys KitchenShe thinks they’re better too. ;)

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer. She loves her dog and can frequently be found with cookies or veggies, in no particular order.

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24 Comments Cuckoo for Choco-nut Puffed Millet Squares

  1. Ashley

    First, these sound delicious. Second, I am dying over the dog photo! She is so sweet! Our dog always tries to grab whatever I am shooting haha

    Reply
    1. Katy @ Katy's Kitchen

      haha, that’s so funny, my dog does the exact same thing. I have to be VERY careful when I leave the room!

      Reply
  2. Laura Dembowski

    Ooooh, I had no idea you could make coconut butter just like peanut butter. that is awesome! Can’t wait to try it! Can you eat it like pb too? Or is it best cooked with?

    Reply
    1. Katy @ Katy's Kitchen

      I have been eating it like peanut butter. I spread it on top of my buckwheat pancakes, I’ve had it with toast and banana, sometimes I add it to smoothies. It’s good on apples (weird but it works) and…..on a spoon. I’m so totally in love with it, and if you already like coconut (I used to hate it) you will be IN LOVE.

      Reply
  3. veleri

    I bought some “coconut oil/butter” which is liquid but becomes solid when stored in the fridge. Do you think it could work instead of grinded coconut? How about cocoa butter?

    Thank you in advance! Hugs from Italy :)

    Reply
    1. Katy @ Katy's Kitchen

      Hmm, I’m not sure because coconut oil and butter are two different things. Coconut oil is an oil extracted from the meat of the coconut, whereas coconut butter is from the whole coconut flesh. I have both and the consistency is very different. However, when I make my coconut butter it is very liquid-y at room temperature but becomes rock hard in the fridge. Maybe what you have is coconut butter. Try it and see how it works, and let me know if you do! :)

      Reply
      1. Elizabeth Katz

        Was wondering if shredded, unsweetened coconut is the dry coconut flakes that come ready in plastic sealed bags,used for baking.

        Tanx from Israel :+)

        Reply
        1. Katy @ Katy's Kitchen

          Yes, those are what I use! The smaller the flakes, the easier the blending process. Thanks Elizabeth :)

          Reply
  4. Ruby

    I made these for a morning tea at work and everyone loved them! Sooooo easy and delicious. Love your recipes xo

    Reply
    1. Katy

      Thank you so much for letting me know Ruby, I’m so glad everyone enjoyed them! You probably added a little extra love. ;)

      Reply

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