4 tbls raw cacao or 3 oz dark chocolate, melted (at least 70% or higher)
1/3 cup millet
1/3 heaping cup coconut flakes
2 tbls coconut oil
1 tsp cinnamon
Toast the millet: Heat a deep skillet over high heat, then add in the millet. Shake often, until the millet begins to ‘pop’ around the pan; should only take about 5 minutes. You will see the little grains actually pop and you will hear a snap and crackle sound. The millet will begin to get slightly brown, but it’s hard to see since it’s so small. The popping is an easier measure. Pour onto a sheet and let cool; you can set these in the fridge to help cool quicker.
In a blender or small food processor, process together the dates, coconut flakes and coconut oil to combine. Add in the millet and pulse to combine.
Use a spoon or small cookie scoop to form balls. Place the cinnamon on a shallow plate, roll the balls in the ground cinnamon.This can be a messy process, but if you scoop the ball using a small cookie scoop and drop it right in the cinnamon, roll it around a bit and then roll between your palms to get a good round shape- it’s a cleaner process.