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Millet, Honey and Tahini Chocolate Bubble Logs

Millet, Honey and Tahini Chocolate Bubble Logs

INGREDIENTS

  • 2.5 cups Puffed millet (can use puffed wheat, rice, or any puffed cereal) ⁠
  • ¼ cup honey⁠
  • ¼ cup rice malt syrup⁠
  • 3tbs coconut oil⁠
  • ½ cup tahini⁠
  • 2 good pinches salt⁠
  • 1tsp vanilla⁠
  • Chocolate coating⁠ –200g Original Dark 60% cocoa.

 

INSTRUCTIONS

  1. Measure out puffed millet in a large bowl and set it aside.⁠
  2. In a saucepan, add honey, rice malt syrup, and coconut oil. Melt together, bring to a bubble then simmer for 2 minutes while stirring with a heat proof or spatula. Aim to caramelise without burning. Evaporate as much moisture from honey as can. ⁠
  3. Remove from heat, and add salt vanilla, and tahini. Put back on the heat for 30seconds and stir for another minute with the heat-proof spatula.⁠
  4. Pour the hot mix quickly into the millet and mix quickly so all the millet is coated.⁠
  5. Press into a slice tin evenly.⁠
  6. Place in fridge to cool. ⁠
  7. Once cool cut into even-size pieces. Can be bite-size or logs.

Chocolate coating method:

Use our special ‘hack’ to get a nice snappy shiny chocolate coating. This will add a better texture to your bars. Using coconut oil with good quality chocolate is a total no-no! ⁠

1: Melt chocolate in a double boiler so steam only is heating the bowl (not the water) ⁠

2: Cool the chocolate down to skin temperature while giving it a few stirs every minute or so. You can do this but setting aside in cool spot or place in the fridge for about a minute at a time and stirring. Make sure you stir the sides as well. ⁠

3:Dip your bars or add nuts and spoon over bars. Place on a baking sheet. You must work quickly as chocolate is in a state that it will set fast if you take too long (no faffing). ⁠

4: Cool in the fridge for 30minutes. Make sure you have previously cleared space for the tray. Do not leave or store in the fridge as this will ruin the nice snap and shine. ⁠

Store in an air-tight container in the cupboard. ⁠