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Saturday, December 13, 2014

Raw Chocolate Crunch Energy Bites

Binge season is upon us; there is no reason to try to deny it. But you can fight it, deliciously.

These little raw chocolate balls are not new, but my version adds in crunch to help satisfy that crunchy, cookie need with popped millet. It takes a few extra minutes to pop the millet, but it's so worth it for the addition of gluten free crunch.

The bonus with these balls is that they don't just satisfy your sweet craving but they do it with natural sugar and energy from the dates, good fat from the coconut oil and antioxidants from the cacao and they help to regulate blood sugar with the cinnamon. Set these out but don't tell anyone what they are until after they try them and comment on how good these are.

Indulge if you must right now, but keep these babies in the fridge or freezer year round as your go to healthy, sweet, energy option.

Happy Healthy Tips:  Millet is an untapped source for gluten free option.

Raw Chocolate Crunch Bites

4 tbls raw cacao or 3 oz dark chocolate, melted  (at least 70% or higher)
1/3 cup millet
10 dates
1/3 heaping cup coconut flakes
2 tbls coconut oil
1 tsp cinnamon

Toast the millet: Heat a deep skillet over high heat, then add in the millet. Shake often, until the
millet begins to ‘pop’ around the pan; should only take about 5 minutes. You will see the little grains actually pop and you will hear a snap and crackle sound.  The millet will begin to get slightly brown, but it’s hard to see since it’s so small. The popping is an easier measure. Pour onto a sheet
and let cool; you can set these in the fridge to help cool quicker.

In a blender or small food processor, process together the dates, coconut flakes
and coconut oil to combine. Add in the millet and pulse to combine.

Use a spoon or small cookie scoop to form balls.  Place the cinnamon on a shallow plate, roll the balls in the ground cinnamon.

This can be a messy process, but if you scoop the ball using a small cookie scoop and drop it right in the cinnamon, roll it around a bit and then roll between your palms to get a good round shape- it's a cleaner process.

Keep in the fridge for a few weeks or store in the freezer for longer storage.
Depending on the size, you should get around 24 - 36 balls. 


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