Peanut butter and chocolate millet mousse

Millet provides a light, airy texture to this very simple, rich dessert, garnished here with a few blueberries.


1 cup water
1/2 cup millet
1 1/4 cups unsweetened soy milk
1/2 cup cocoa powder
1/2 cup agave nectar
1/4 cup unsweetened, unsalted peanut butter
A pinch coarse sea salt (or to taste)


In a small sauce pan with a lid, bring the water to a boil.
Add the millet, cover, reduce to low and simmer for about 30 minutes or until the water is absorbed.
Remove from heat and let stand 5 minutes to fluff.
Puree the cooked millet with 1/2 cup soy milk until smooth.
Add the remaining ingredients and puree until smooth.
Refrigerate cover for 2 – 4 hours to setup (the millet will continue to become lighter while it does).
Spoon out and serve.

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