This is a variation on my Peanut Butter Quinoa Balls, instead using Puffed Millet. In the States it is next to impossible to find puffed quinoa. Many who are sensitive to grains, including myself seem to tolerate the seed millet quite well. Millet is actually one of the few, if not only, alkaline PH grains which means it is very easy to digest. It is also high in protein and magnesium to mention a few other benefits.
Place peanut butter, coconut butter, chocolate chips and coconut oil in a small pot over very low heat. Stir occasionally until melted.
Pour Melted ingredients into a medium bowl. Add the rest of the ingredients and stir well until ingredients are evenly distributed. Line a 8 x 5 inch baking dish with wax paper( I use a 8 x 5 inch Pyrex glass baking/storage dish) Make sure the wax paper overhangs a little over the edges of the glass dish. This will make it easier to remove and cut the bars. Press the ingredients into baking dish until evenly distributed.
Press the ingredients into baking dish until evenly distributed. Place in the refrigerator to firm up for about 20 minutes. If you are not drizzling with chocolate you can remove the squares from the dish by carefully grabbing them by the wax paper. Place on a flat surface and use a large chef's knife to cut into even squares. The wax paper will keep the crumbs contained while you cut them. Place the squares in an airtight container for up to a week.
Add the chocolate chips of your choice and coconut oil to a saucepan. Over very low heat melt, stirring occasionaly. Use a large spoon to drizzle the chocolate over the squares. Place back in the refrigerator to firm up. Remove and cut the squares according to the previous direction above.
Serving Size 1 square