There is more than one month until Easter, and I started my fasting time. I totally excluded eggs and cheese, and I’m basically on a vegan diet now. I’m not doing this for religious reasons, but actually to give my body a pause from metabolising animal protein. Fasting during spring is bliss, because there are so many fresh greens available at the farmers’ market, and it’s also a great opportunity to experiment with new ingredients. I’ve had a bag of millet in my cupboard for quite a while now, and it seemed to be just the right time to make it shine on a plate!
When it comes sourcing for minerals (both trace and essential), grains, legumes and cereals are my first choice. I regularly consume oats, buckwheat, quinoa, lentils, beans of all kinds and chickpeas, but never experimented with millet, and I can’t understand why. Reading about its nutritional properties revealed it as an excellent source of magnesium, phosphorus, copper and manganese.
Minerals are essential for our bodies’ natural detoxification processes: magnesium regulates the sodium-potassium balance at the cell level and has alkalizing properties; copper is part of different proteins and enzymes with essential metabolic functions; phosphorus is an essential element of the ATP coenzyme (adenosine triphosphate), with a key role during the intracellular energy transfer, and also a component of the building blocks of DNA; while manganese is involved in fat and carbohydrate metabolism and supports collagen production.
Millet is also a good source of insoluble fiber, which speeds the intestinal transit time and reduces the secretion of bile acids, preventing gallstone formation. Insoluble fiber is also a great addition to your diet because it reduces the risk of breast cancer.
With all this information in hand, making the best of the millet in my pantry seemed like the wisest thing to do yesterday. So, it soon played a key role in these chocolate energy bars inspired from Green Kitchen Stories, which were pure bliss. Because they are loaded with magnesium and unrefined sugar from dates, they make the perfect choice for a pre-workout snack (they look a bit melted because they almost defrosted while I was photographing them). Or, because they taste delicious, you can have them as dessert. Either way, keep in mind that a diverse diet is essential for maintaining your health, and we shouldn’t be afraid to experiment with new, whole, unrefined ingredients!
Millet Chocolate Energy Bars
Ingredients
- 1 cup dry pitted dates soaked into purified water for at least 30 mins
- 1 tbsp coconut oil
- 1 cup mixed nuts and seeds I used walnuts, almonds and pumpkin seeds
- 1 cup puffed millet
- 1 tbsp almond butter
- For the chocolate sauce
- 1 tbsp coconut oil
- 1 tbsp cacao butter
- 1 tbsp raw cacao powder
- 4 tbsp almond milk
- you can use melted vegan chocolate chips instead if you don't have all the ingredients above
- To garnish: unsweetened desiccated coconut
Instructions
- Drain the pitted dates and add them into the food processor together with the coconut oil and almond butter, then pulse to obtain a puree.
- Add the mixed nuts and seeds, and pulse one or two times to incorporate.
- Transfer the mixture into a bowl, then add the puffed millet and mix to incorporate.
- Line a baking pan (I used a 6''x10'' one) with parchment paper, then transfer the mixture into the pan and spread it evenly.
- In a small sauce pan melt the coconut oil and cacao butter, then add the cacao powder and almond milk, and mix to incorporate.
- Pour the chocolate over the nut and millet mixture, sprinkle with desiccated coconut and set aside to cool.
- Cover with a plastic foil and freeze for at least one hour before slicing and serving.
- Keep in the freezer for up to one month.
Notes
I am loving these millet bars – definitely full of delicious flavour and superfoods. I must try them! Xx
Thank you, my dear :)! Xx
I have tried a similar recipe before, but with spelt flour. I have never tried Millet, but it’s on my list now, thanks for sharing all its benefits too!
Spelt sounds like a good idea, but maybe you had to bake those bars? I would use almond flour to keep things away from the oven, but anyway, using a nice-flavored flour is an interesting variation. Thanks for your visit! Xx
Ana I think this is ur own recipe.. I need this review of literature for my project
Ooo, I’m always on the lookout for vegan energy bars with better ingredients than the ones you find at the grocery store, and I’m loving this ingredient list! Especially the fact that they’re sweetened dates. I’m definitely giving these guys a try, thanks!
I used to buy energy bars from the grocery store, but there are so many reasons for making them at home – you always know what you make them of, you can play with different ingredients, you can prepare in bulk, and of course they are cheaper! Happy to inspire you, I’m sure you’ll love these 🙂
I love millet so so much. These bars sound and look amazing! I need to make them asap. And these photos are beyond gorgeous Ana. <3
Yesss, I am so happy I discovered millet, it’s such a nourishing alternative to quinoa or amaranth! Thank you 🙂
Do you guys know where can we get organic grain in bulk? Thanks
I found a provider on Amazon – http://amzn.to/1SwGAe6, they seem to have good products. I also buy organic grains from ethnic stores.
If I understand correctly your recipe calls for PUFFED millet. Millet that has been soaked and cooked on the stove top does have all of the amazing nutrients and health benefits you mention. HOWEVER, PUFFED milllet DOES NOT! When ANY grain is puffed it has been ‘processed’. The process of puffing a grain involves very high heat. The extreme high heat not only destroys many if not all of the nutrients it also changes their molecular structure and it is not as readily digestable/recognizable by our bodies. The benefits are greatly lost. As well, if I remember the information correctly, not only are the benefits destroyed but because of the high heat (the same idea as burnt food which is known to be carcinogenic) the puffed grain is actually now carcinogenic and VERY HARMFUL. I hope you will look into this information for yourself and no longer promote ‘puffed’ cereal or grains in your recipes and that you would try to inform and educate other on this matter in the future. All the best.
Do you mean soak and roast?
Thank you Louise! I was wondering about just that. I roast millet in a hot iron skillet for a few minutes, until it turns a light brown color and tastes crunchy and cooked. So this is how I will prepare the millet for this recipe as well.
Also, I recommend buying organic dried dates, the storebought ones are full of added chemicals and quite toxic.
That’s a very bold claim that all puffed grain is carcinogenic and VERY HARMFUL. Would you mind sharing your citations on the original literature supporting this claim?
Hi, which millet have you used? Is it foxtail or other variety.
Yes, it was foxtail!
Am I reading this right? 56 servings in a 6×10 pan? That can’t be right.
Your nutrition label seems to be skewed–recipe makes 8 servings, but the nutrition box does say 56?! Ana can you please update this?
Wow! This is awesome! Just what I need! Thank you!