Ingredients
Directions
Heat peanut butter, maple syrup, water, vanilla, and salt, if using, on low-medium heat in a small stovetop pot, stirring constantly until the peanut butter is melted.
Remove from heat and add the millet, amaranth, and chia seeds to the mixture.
Stir until combined. Test the mixture: With a tablespoon, place a portion of the mixture in your parchment-lined loaf pan and press down with clean hands. It should stick together. If it’s too dry and crumbly, add 1–2 tablespoons of water to the pot and stir. Continue testing the mixture until it firmly sticks together. The amount of water you’ll need largely depends on the type of peanut butter you use in this recipe with drier peanut butter needing more water added.
Transfer the mixture to a parchment-lined loaf pan.
With clean hands or a spatula, press down very firmly until formed in the loaf pan.
Freeze for one hour.
While the bars are freezing, make your cashew cream: Drain the soaked cashews.
Place the drained cashews, plant-based milk, maple syrup, vanilla, and optional salt into a blender or food processor and blend until smooth. Set aside.
Remove from the loaf pan and cut into four 6x2” bars.
Spread the cashew cream over each bar.
Top each bar with two chocolate chips for the “eyes.”
Chef's Notes
Substitutions
Use puffed rice or quinoa in place of millet and/or amaranth.
Instead of peanut butter, use almond or other nut butter of choice.
Whole Food Sweetener
Use date paste in place of maple syrup.
Nut-free
Use sunflower butter in place of peanut butter.
Adding Water to the Peanut Butter Mixture
Depending on the consistency of your peanut butter, you may or may not need to add water. The consistency of the peanut butter mixed with amaranth and millet should stick together to form a bar and not be crumbly. If it’s crumbly as you’re mixing it in the pot, add 1–2 tablespoons of water at a time until the mixture sticks together.
Storage
Store puffed millet ghost leftovers in an airtight container in the refrigerator for up to two weeks or freeze for up to 3 months.
Ingredients
Directions
Heat peanut butter, maple syrup, water, vanilla, and salt, if using, on low-medium heat in a small stovetop pot, stirring constantly until the peanut butter is melted.
Remove from heat and add the millet, amaranth, and chia seeds to the mixture.
Stir until combined. Test the mixture: With a tablespoon, place a portion of the mixture in your parchment-lined loaf pan and press down with clean hands. It should stick together. If it’s too dry and crumbly, add 1–2 tablespoons of water to the pot and stir. Continue testing the mixture until it firmly sticks together. The amount of water you’ll need largely depends on the type of peanut butter you use in this recipe with drier peanut butter needing more water added.
Transfer the mixture to a parchment-lined loaf pan.
With clean hands or a spatula, press down very firmly until formed in the loaf pan.
Freeze for one hour.
While the bars are freezing, make your cashew cream: Drain the soaked cashews.
Place the drained cashews, plant-based milk, maple syrup, vanilla, and optional salt into a blender or food processor and blend until smooth. Set aside.
Remove from the loaf pan and cut into four 6x2” bars.
Spread the cashew cream over each bar.
Top each bar with two chocolate chips for the “eyes.”
