Vegan millet and hazelnut squares

Vegan millet and hazelnut squares: a quick no-bake recipe with puffed millet, hazelnut butter, linseed and maple syrup – nutty, crunchy and pleasantly simple.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 480 kcal per serving
• Protein: 12 g
• Fat: 28 g
• Carbs: 42 g

Ingredients

• 60 g puffed millet
• 80 g hazelnut butter
• 2 tbsp maple syrup
• 2 tbsp linseed

Method

You’ll need: chopping board · knife · mixing bowl

1. Put the puffed millet and linseed in a large bowl and mix them together thoroughly.
2. Gently warm the hazelnut butter with the maple syrup until the mixture is smooth and runs easily.
3. Pour the warm hazelnut mixture over the millet and stir everything carefully until it's evenly coated.
4. Press the mixture into a lightly greased square tin and smooth the top.
5. Chill the tin until the slab is firm, then cut it into squares.
6. Serve the vegan millet and hazelnut squares well chilled.

Good to know

When you want something simple, these squares are just right. The mixture is quick to make and tastes lovely and nutty. I like them best straight from the fridge.

Swaps

Hazelnut butter → almond butter (more vitamin E) | maple syrup → date paste (also adds fibre) | linseed → chia seeds (absorb more liquid, more fibre) | puffed millet → puffed amaranth (a little more protein and minerals)

Allergens

Contains tree nuts (hazelnut butter). Most people tolerate linseed well, but for small children use it finely ground; during pregnancy the ingredients are considered unremarkable in normal kitchen amounts.

Dairy-free recipes