These easy no-bake Chocolate Covered Almond Butter Puffed Millet Bars are the perfect breakfast treat or snack! This gluten free, refined sugar free, and vegan recipe has only seven ingredients.

Chocolate Covered Almond Butter Puffed Millet Bars

Course Breakfast
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 12 bars
Author Rachel Conners


For the chocolate coating


  1. Line an 8x8" baking pan with parchment paper. Set aside.
  2. Add the puffed millet and sliced almonds to a large mixing bowl. In a separate bowl or liquid measuring cup, whisk together the melted coconut butter, almond butter, melted coconut oil, maple syrup, and vanilla extract. Pour the mixture over the puffed millet and stir until the puffed millet is fully coated.
  3. Pour the coated millet mixture into the prepared pan and press down firmly until level. Place the pan in the freezer for at least one hour, until firmed up and solid.
  4. Once the mixture is firm, slice into 12 bars - I cut the 8x8" square in half, and then made 6 cuts across the bars to make long, narrow bars. Place the bars back into the freezer while you prepare the chocolate coating so the bars don't soften.
  5. In a container large enough to dip and coat the bars, whisk together the coconut oil, cocoa powder, and maple syrup.
  6. Line a baking sheet with parchment paper. Remove the bars from the freezer and dip them in the chocolate one at a time, coating on both sides, and then scrape off the excess and place on the parchment paper. I stuck two toothpicks into the top of each bar and used those to hold the bars while I dunked them.
  7. Sprinkle with toasted almond slivers before the chocolate sets.
  8. Once the chocolate has set, store the bars in an airtight container in the refrigerator. They will keep for a few weeks.

Recipe Notes

Puffed millet can be replaced with puffed rice.

This recipe is inspired by The Kitchen McCabe's White Chocolate Dipped Puffed Millet Bars with Strawberries + Pistachios