Puffed Millet Peanut Butter Balls

Finished product. One with chocolate, one without. Both delicious.

These guys are freaking delicious. There are no words to really describe how awesome these are. They taste exactly like a Reese's Peanut Butter Cup, but without all the crap. With only 5 ingredients, they are really quick to whip up and enjoy within 20 minutes of starting. It's awesome. 

 

Puffed Millet

Peanut Butterrrrr

I made these because we were headed to Phoenix for awhile so that my partner could get costume fitted, as well as learn some choreography for a movie. Yes, a movie! He will be fencing in a movie that a woman is putting on for film school. Since we follow a pretty strict diet, and we were unsure how long we were going to be in Phoenix, I decided to make as many things that could be easily transferred and eaten on the road. These were the perfect little treats, packed full of energy with the millet and the peanut butter

yummy.

Just look at that creamy yummy texture! You do have to chill the "dough" before you try and roll it into balls, but that doesn't take long. 5-10 minutes maybe. And then you roll them up and they are ready to eat, unless you put some chocolate on them, then they need a little more chilling before you dip them. I highly recommend doing a 50/50 mix of chocolate and non-chocolate. At least the first time, and then you'll know which ones you like better.



Puffed Millet Peanut Butter Balls!

I also really enjoyed the lack of clean-up needed making these. I used one bowl (with the exception of the one used for melting chocolate), and they whipped up so fast. As a baker, I know that patience is needed to make some awesome stuff. And I suppose this isn't really "baking," but "making." It was just nice to have a homemade sweet treat so quickly and so mess free. Usually when I bake, things go flying everywhere and I get really messy.



The chocolate dipped ones remind me so much of Reeses PB cups

I really dislike rolling things out. So maybe you have a kid or a partner, or someone who enjoys making balls that are actually bite size. I start off with the best intentions of making bite-sized balls to easily pop in your mouth while driving, but I get so annoyed with rolling things out that I tend to start small and get larger each time. It's kind of like making pancakes--you start off making normal sized pancakes, and then towards the end, you make one GIANT pancake cause you're just over it. Or at least I am, and that's what I do. These balls are exactly the same way. I started off small, but then just go so bored that I made them larger than bite size. At least for me--I have a tiny mouth so it required two or three bites, but my partner just popped them in his mouth with no sweat.

 

Look at that delicious-ness!


Puffed Millet Peanut Butter Balls
Makes 20-32+ balls (depending on size)

2 c. puffed millet
1 c. peanut butter (I used half creamy and half crunchy since that's all I had)
4-6 tbs. agave (depending on how much you want them sweet)
2 tsp. vanilla extract

Chocolate coating:
Handful of dark chocolate
1tbs. coconut oil

Place peanut butter in a microwaveable measuring cup and warm for 45 seconds. Once a bit more creamy and melted, add to bowl with agave and vanilla. Mix thoroughly. Add the puffed millet and stir until millet is coated with peanut butter mixture thoroughly.

Once everything is combined well, roll into bite sized balls. Place on a baking sheet, lined with parchment paper and stick in fridge to set up. About 10 minutes.

If adding chocolate coating, take a handful of dark chocolate chips and the coconut oil and place in a microwave safe bowl. Heat for 1 minute and stir until all the chocolate chips have melted. Pick up the puffed millet peanut butter balls and dip one side in the chocolate, and place back on the parchment paper. Do this for as many chocolate ones you desire. If you want, stick in the fridge, let set up again, and then do another round of dipping of chocolate. Once completed, put in the fridge for another 5-10 minutes, then enjoy!

Keep these refridgerated since the chocolate tends to melt and things start to get mushy when they are left out. I kept mine in a zip loc bag, but feel free to use any airtight container that works best for you.