1 cup semisweet chocolate chips (vegan if desired)
Heat up 1 teaspoon of the coconut oil in a small skillet and add the millet. Stir until it turns a little golden and smells toasted (about 3-5 minutes).
Line a cookie sheet with parchment paper.
In a medium sized bowl add powdered sugar, peanut butter, flour and vanilla. Mix until combined.
Add millet and mix until combined.
Make about 1" sized balls and put on the cookie sheet. Put in the freezer to chill for 30 minutes.
Melt the chocolate chips on very low heat until melted and smooth (add the other teaspoon of coconut oil if it's a little too thick).
Using a fork, dip each peanut butter ball into the chocolate and place back on the cookie sheet.
Put cookie sheet in refrigerator or freezer for a couple of hours or until chocolate is set. Transfer to an airtight container and store in refrigerator.
Nutrition Info Per Buckeye: Calories 105 Total Fat 5.0 g Saturated Fat 2.4 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 0.7 g Cholesterol 0.0 mg Sodium 130.0 mg Potassium 29.0 mg Total Carbohydrate 13.2 g Dietary Fiber 1.2 g Sugars 8.9 g Protein 1.5 g