Kids love poop, it’s hilarious! When the kids and I perfected these treats, they needed a name. Much tastier than poop, of course, I just could not resist keeping the name. We combine creamy peanut butter, crunchy millet, and almond flour and then smother in dark chocolate!
There is a good chance you already know how great peanuts and almonds are. Millet is quite amazing also because it contains so many nutrients including proteins, fiber, B vitamins, calcium, iron, manganese, magnesium, phosphorus, zinc, potassium, copper, and selenium. They are also a powerhouse of antioxidants and flavonoids that provide you with impressive health benefits. And, dark chocolate is one of the best sources of antioxidants.
Every person we have shared these with has loved them. And, while our daughter complains about not liking peanut butter…these poops are among her favorite treat. She loves them! We hope you do too!
Peanut Butter Poops
4-10
servings5
minutes1
hourIngredients
⅓ cup millet (uncooked)
⅔ cup creamy peanut butter*
¼ cup powdered sugar, sifted
2 Tablespoons almond flour
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips
Up to 1 teaspoon coconut oil*
toothpicks are handy for dipping!
abundant love
Directions
- Heat your skillet over medium heat (cast-iron if you have it) and toss in the millet. Gently mix with a wooden spoon or silicone spatula as it warms and gets toasty and lightly golden (about 5 minutes). Then, remove from the heat and let it rest for now.
- In a bowl, combine the peanut butter, sifted powdered sugar, almond flour, and vanilla and mix well until a dough is formed. Then, fold in the toasty millet.
- Line a small baking sheet (it should fit in your freezer) with parchment paper. Divide the dough into 6 pieces and proceed to make marble-sized balls with the dough. You should get 24 pieces total. Put them in the freezer for 30 minutes.
- Just before removing the peanut butter balls from the freezer, melt your chocolate with a double boiler (if you don’t have one, improvise…you can use a shallow pan with a bit of water and then put your pot of chocolate in the pan). Once the chocolate is melted and smooth, turn off the heat, remove it from the stove and, then add the coconut oil (if using) making sure it mixes in completely. Now, get ready to dip!
- We place a toothpick in the center of the ball and lower it into the chocolate, using a spoon to drizzle and coat as much of the ball as we can. Let the excess chocolate drip off and place the covered ball on the parchment-lined pan again. Continue until all your peanut butter balls are covered in chocolate and then, return them to the freezer for 20 minutes.
- Store in an airtight container in your fridge or freezer and they will keep for 2 weeks, although they never last more than a few days in this house. And, now you know why we have made it so easy for you to make a double batch*** (see notes below)!
Notes
- * In our experience, peanut butter from the fridge is easier to work with than peanut butter at room temperature. We do let it soften just a bit so it’s not completely firm.
- ** The coconut oil thins the chocolate just enough to make it easier to work with and coat the poops, ha ha.
- *** DOUBLE BATCH: ⅔ cup millet, 1 ⅓ cups creamy peanut butter, 1/2 cup powdered sugar, ¼ cup almond flour, 2 teaspoons vanilla extract, 1 ½ cups semi-sweet chocolate chips, up to 2 teaspoons coconut oil*
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