Coconut-Almond Chocolate-Peanut Butter Millet Dessert

Ingredients:
For crust:

• 1 cup of ground nuts (I used peanuts)
• 1 cup of soft dates (soak them in hot water if they are not very soft)
• 1-2 tbsp. of peanut butter (preferably from roasted nuts for extra flavour)
• A pinch of Himalayan/sea salt

For millet cream:

• 1 cup of millet grain
• 3-4 cups of coconut milk/water (I used 1 can of coconut milk and some water)
• Sweetener to taste (I used raw honey)

Optional for the cream layer:

• Shredded coconut
• Cocoa powder
• Peanut butter
• Chopped almonds

1. Rinse and roast the millet for few minutes in the pan (it gets rid of the millet's bitterness).

2. Place the millet and coconut milk/water into the sauce pan and cook until soft.

3. In the meantime, add all the crust ingredients into the food processor and pulse until everything combines together. 

4. When the millet cools down separate it into two parts (one for coconut-almond layer and the other one for chocolate-peanut layer).

5. For the first part add millet, sweetener and shredded coconut into a blender and blend until smooth. Then add chopped almonds and stir everything together. For the second part add millet, sweetener, cocoa powder and peanut butter and blend until smooth.

6. Place everything into the bowls of your choice starting with the crust and then each layer. 

7. You can sprinkle it with coconut flakes, chopped dark chocolate or carmelised nuts (click here).

Enjoy!

Rafaello Millet Cake

Ingredients

Filling:

• 1 cup of millet grain
• 4 cups of liquid (I used 2 cups of coconut milk and 2 cup of water)
• 1 cup of shredded coconut
• Sweetener to taste

Crust:

• 1 cup of nuts (I used mix of cashews, walnuts and brazil nuts)
• 1 cup of dates
• Pinch of salt (or more to taste)

1. Rinse the millet under the water and pour it into a saucepan with 3 cups of liquid of your choice (the creamier the liquid the creamier the filling)

2. Cook until the millet absorbs the liquid and then add another cup of liquid, 3/4 cup of shredded coconut and sweetener to taste (if you use honey add it when the millet cools down so it will not lose its health benefits).

3. In the meantime, using a food processor or a blender blend nuts, dates and salt together. Add more salt to make the crust salty if needed.

4. When the millet it cooked pour it into a blender and blend until you will get a smooth consistency. Add more sweetener if needed.

5. Pour the filling onto the crust and sprinkle the rest of the shredded coconut on top.

6. When it cools down place it into a fridge to make it more solid or eat it as it is.

Enjoy!