DIETS: LC VG VT
Makes approximately 20
Time: 2 hours

Ingredients: 

• 1-2 teaspoons coconut oil
• 1/4 cup uncooked millet
• 1/4 cup powdered sugar
• 2/3 cup creamy peanut butter
• 2 Tablespoons flour
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips (vegan if desired)

Instructions: 

• 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: 
Calories 105
Total Fat 5 g
Cholesterol 0 mg
Sodium 130 mg
Potassium 29 mg
Total Carbohydrate 13 g
Dietary Fiber 1 g
Sugars 9 g
Protein 2 g