This week’s new recipe is the perfect sweet treat and contains one of my favourite flavour combinations; sea salt and honey. With protein from the macadamias and tahini, and antioxidants from the cacao (especially when using a 'raw chocolate'), these salted honey millet bars also contain great nutritional value. Oh, and they’re also super easy to make (I feel like I say this about a lot of my recipes, but it’s true!). ☺
I have cut them quite large, but for bite-sized bars, you could halve or even quarter them. Also, if you are tight on time (or maybe patience ☺), simply pour the melted dark chocolate over the pre-cut bars and then slice them, rather than fully coating each bar individually.
These bars will keep in the fridge for a number of weeks so feel free to prepare them well in advance of a special occasion or event, or to simply keep on hand for those friendly ‘drop-ins’ from family and friends. They also make a great treat for the kids too. If nuts are a problem simply swap them out for seeds like sunflower and or pumpkin.
Enjoy!
Ingredients
GF, RSF, Dairy Free 
20 mins + setting time overnight 
24 - 3 cups puffed millet (if you can't find puffed millet you could use puffed brown rice instead)
- 2 cups raw macadamias (or any nuts/seeds of your choice)
- 2 tbs black chia seeds
- ¾ cup raw honey or pure maple syrup for a vegan treat
- ¾ cup rice malt syrup
- ½ cup hulled tahini (sesame seed paste)
- 1½ tsp fleur de sel (flaked sea salt)
- 200g good quality dark chocolate
Method
- In a large mixing bowl combine the puffed millet, macadamias and chia seeds.
- In a small saucepan combine the honey or maple and rice malt syrup and bring to a simmer, then remove from the heat and stir through the tahini and fleur de sel.
- Pour the mixture over the puffed millet mix and stir well to combine.
- Scoop the mixture into a paper lined 27x20cm brownie pan and press down firmly.
- Place into the fridge overnight to set.
- Melt the chocolate in a heatproof bowl over a pot of simmering water.
- Option 1: Pour the melted chocolate over the pre-cut bars while still in the pan, then place back into the fridge to set, then slice into bars. Option 2: Cut the slice into bars first and then dip the cut bars into the chocolate so they are coated (as I have done here). Then place them back into the fridge to set, until the chocolate is hard, ideally overnight. This way is a little more fiddly and time consuming.
- Store the bars in the fridge. They will keep in there for a couple of weeks. Enjoy!
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