Mounds of sweet-crunchy-peanut-butter-chocolatey-goodness abounds!! These little balls are absolutely to die for, plus they are SO easy to make, and require only SEVEN ingredients (plus salt). I never count salt as an ingredient, because every dish needs it. Even the sweet ones.
The inspiration for these cutie-crunchy balls came from a recipe in the Thug Kitchen cookbook. I was flipping through it at my brother’s house one day (the same day the inspiration to start my blog came through, actually!), and landed on their millet ball recipe. I thought it was a fantastic idea, because toasted millet is soo crunchy and delicious. I knew they were onto something good.
I wanted to create a healthier version that was gluten and refined-sugar free, which is why I use processed oats and maple syrup.
To make these guys even healthier, you can skip the chocolate dip at the end. Or, you can coat half in chocolate for a more dessert-like ball, and leave the rest naked for easy mid-day snacks! You could also put mini vegan chocolate chips right into the mixture for the occasional bite of the dark stuff.
These balls are insanely easy to make, and I’m tellin’ ya, that toasted millet crunch is like nothing else! It is unbelievably satisfying when you combine it with the sweet and salty combo of maple syrup and peanut butter.
To keep the balls fresh, store them in the freezer, and pull one out a few minutes before you want to eat it.
Big thanks to Thug Kitchen for the inspo, and big thanks to millet for being so crunch-tastic!!
Crunchy Peanut-Butter Millet Balls
These sweet and salty peanut butter millet balls make perfect snacks on-the-go, or an incredibly easy dessert!
- 1 cup millet
- 1 tbsp coconut oil
- 2 ½ cups oats processed
- 1 cup smooth peanut butter
- ½ cup plus 2 tbsp. maple syrup
- 1 tsp. vanilla
- ¼ tsp. sea salt
- 2 cups vegan chocolate chips optional
- Heat a medium skillet on medium heat.
Add the coconut oil and let it melt. Then add the millet and stir to coat.
Stirring frequently, toast the millet until it becomes fragrant (about 5 minutes.) It will still be yellow once done.
- Add the toasted millet to a mixing bowl.
- In a food processor or small blender, process the oats until they resemble a small crumb. Do not over-process, or you will end up with flour.
- Add the oats to the bowl, along with the peanut butter, maple syrup, vanilla, and salt.
- Stir to combine.
Cover the mixture and put it in the freezer for 15-20 minutes.
Remove from the freezer and form the dough into 1 1/2-inch balls.
Place the balls in an air-tight container and freeze to keep fresh.
If dipping in chocolate, remove the balls from the freezer after 1 hour.
Add 2 cups of chocolate chips to a double boiler (a small pot filled 1/3 of the way with water with a metal mixing bowl placed on top).
Bring the water to a boil, and stir the chocolate chips until they have melted completely.
Line a baking sheet with a silmat or parchment.
Roll the balls one by one in the chocolate until they are fully covered, and place on the baking sheet.
Put the sheet in the freezer for 15 minutes or until the chocolate is hard before transferring the balls to an air-tight container.
As always, nutritional information is a rough estimate, and excludes the chocolate chips. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!