(Read on for the recipe)
We were planning on taking this trip with our best friend Mike. But he’s IMA for family reasons. So, impromptu lovers getaway! Into it. We just got here. But I expect in about an hour we’ll be floating around City Park all jacked-up on caffeine from all of the great coffee shops here.
I’m too excited to smell all the smells and taste all the tastes. Two of my friends were just here and they swore to me I won’t be able to avoid being tipsy at least most of the time. And I’m pretty ok with that. When in Rome, right? Oh and follow my adventures on snapchat — username: reneeranjani — and instagram!
But do as I say not as I do? In other words, look! Lil truffle almond butter egg poufs! They’re packed with protein, omega-3’s, Vitamin B6, Magnesium and Iron. The bee pollen alone is a nutritional powerhouse (more from Queen Sara B on that subject here). And if you can get local bee pollen it’s good for yer allergies! I made these babies as a healthy treat for a hang out night with a couple of girlfriends. And… we scarfed all of them. Also, if you squish two together they kind of look like an adorably bouncy butt. My girl Anna B calls them puffed truffle butts. And it’s too true. Adorable lil tush treats.
How do these almond butter millet puff easter eggs taste, you ask? Creamy, crispy, mildly sweet, nutty and chocolatey. The millet puffs are soft and the buckwheat groats are crunchy. And I most definitely suggest going crazy with the chocolate. Ain’t no such thing as too much chocolate.
- 1.5 cups millet puffs (or organic rice krispies)
- ½ cup raw buckwheat groats
- ¼ cup hemp hearts
- 1 cup unsalted runny nut butter (almond butter, cashew butter, etc.)
- 3 tablespoons maple syrup + more to taste
- 1 ounce finely chopped dark chocolate, 70% or darker
- 1 teaspoon virgin coconut oil
- pinch Celtic sea salt
- bee pollen, to top
- In a medium mixing bowl, stir together the millet puffs, buckwheat groats and hemp hearts. In a separate mixing bowl, stir together the nut butter and maple syrup. Pour the sweetened nut butter into the bowl with the dry ingredients and fold everything together until evenly mixed.
- Shape your eggs! You can either shape them by hand into little oval shaped eggs, and then place them on a parchment lined cookie sheet. Or you can press the mixture into egg shaped moulds (I suggest silicon or plastic sheet molds). Then just slide them out of the mould and place them on a parchment lined cookie sheet. Continue until all of your mixture is used up.
- Add the coconut oil to a small pan and heat just until the oil has melted completely. Remove from heat, add your chopped chocolate and sea salt. Set aside for 3-5 minutes to melt. Then stir everything together.
- Drizzle the melted chocolate over top of the almond butter millet puff eggs, as you like. You can eat them immediately or chill them in the fridge so that the chocolate hardens up. Store in a sealed container or ziplock for up to a week in the fridge.