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Millet Buckwheat Crispy Treats With Cacao Nibs

An easy, nutritious snack made with gluten-free millet and buckwheat and a sprinkling of cacao nibs. If using salted almond butter, you may want to reduce the salt called for in the recipe.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 -12
Author Tessa Fisher


  • 1/2 cup honey or coconut nectar if vegan
  • 1/2 cup unsalted creamy almond butter
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 3 cups puffed millet
  • 1/3 cup raw buckwheat groats
  • 1/2 cup cacao nibs


  1. Grease an 8x8 baking pan (or 9x9 for thinner treats).
  2. In a small saucepan combine honey, almond butter, and salt and place over low heat. Stir occasionally until honey and almond butter have evenly incorporated. Remove from heat and whisk in vanilla extract.
  3. In a large bowl, combine millet and buckwheat. Stir in almond butter mixture until millet and buckwheat are evenly coated. Fold in cacao nibs.
  4. Put millet mixture into baking pan and using parchment or wax paper, press down to flatten evenly in pan. Place in freezer for about 45 minutes, then remove and store in fridge until ready to cut and serve.

Recipe Notes

Adapted from my No-Bake Granola Bars with Maple-Sweetened Dark Chocolate.

I use Bob's Red Mill buckwheat groats and Arrowhead Mills puffed millet. Both can be found at most health food stores or online.