Crunchy Finger Millet & Chocolate Squares (Vegan + Gluten Free)

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02.5.14

Crunchy Finger Millet & Chocolate Squares (Vegan + Gluten Free)

 

Inspiration for new recipe comes when I least expect them to!  I was at the organic store the other day and I saw the finger millet semolina or ragi rava. This was a new product, which I hadn’t seen earlier so I picked it up to try something new with it. On my way back home, I was thinking about all the things I can cook with it. I wanted to slowly roast it till in got fragrant and crunchy and make something like a snack bar.

 

Crunchy Finger Millet & Chocolate Squares (Vegan + Gluten Free)

 

After many days when I finally got time to experiment in my kitchen and I made these crunchy chocolate squares with finger millet semolina. It’s been more than a week since I made them and I eat a little piece of it every time. It’s a great mid night snack ;)

It’s a very simple recipe, which requires just 5 ingredients. I recommend that you keep them refrigerated.

 

Crunchy Finger Millet & Chocolate Squares (Vegan + Gluten Free)

 

Note:

I didn’t add any extra sweetener, as the sweetness from the chocolate was good enough for me. If you want it sweeter, add a few spoons of unrefined sugar or maple syrup.

Instead of almonds nuts you can use any other roasted nuts of your choice.

Olive oil or butter can replace coconut oil if required.

 

Crunchy Finger Millet & Chocolate Squares (Vegan + Gluten Free)

 

Ingredients:

  • 1 cup finger millet semolina
  • 1 cup chopped dark chocolate
  • ½ cup finely chopped roasted almonds
  • 2 tbsp coconut oil
  • 2 tbsp flax seed powder + 6tbsp water

 

Preheat the oven at 150 degree Celsius.

Mix the flax seed powder with water and keep it aside.

Dry roast the finger millet semolina in low flame for about 10 to 15 minutes till it gets aromatic and crunchy.

Let it cool a little and transfer it to a bowl. When the finger millet semolina is still warm, add chopped dark chocolate and mix. Chocolate should start to melt from the heat of roasted finger millet. Now add the remaining ingredients one by one. Stir everything well to make a sticky thick mixture.

Line a baking tray with parchment paper and transfer the millet and chocolate mixture to it. With the help of a spatula, flatten the surface well.

Place it in the preheated oven and bake for 10 minutes.

Take it out of the oven and let it cool down completely. Cut it into desired size pieces/bars and store it in the refrigerator. It’s peak of summer here in Bangalore right now and these bars managed to stay hard only if refrigerated. They will stay fresh for a couple of weeks.

 

 

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4 comments :

  • swapna

    which oven is that you use

  • Kate

    Hi there. I love the texture and flavor of millet, and these look so interesting, kind of like a more earthy and nutritious cousin of a kit kat bar! I’ll have to pick up some more millet and give this a try.

  • Srvidya

    I am looking for the recipie of one sweet item called ‘Jain Cake’ which I happened to taste in Mangalore in one of the function catered by ‘Narans’. It is not actually cake but was like pudding coloured dark brown.

  • Veronica Nessler

    Can I use either millet puffs or popped amaranth to make these bars?

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