There is something deeply satisfying about a recipe that looks impressive but comes together in under thirty minutes with ingredients you probably already have in the cupboard. These bubble logs are exactly that. Puffed millet bound in a honey and tahini caramel, cut into logs, and finished with a coating of Bennetto dark chocolate. They are gluten-free, naturally sweetened, and the kind of thing that disappears fast from a shared plate.

We keep coming back to this one. The combination of nutty tahini, floral honey, and bitter dark chocolate is quietly addictive, and the crunchy, chewy, snappy all at once texture is genuinely hard to stop eating.

What you'll need:

• For the logs
• 2½ cups puffed millet (puffed rice or puffed wheat work too)
• ¼ cup honey
• ¼ cup rice malt syrup
• 3 tbsp coconut oil
• ½ cup tahini
• 1 tsp vanilla
• 2 good pinches of salt
• Bennetto 70% Organic Dark chocolate

How to make them:

The logs

1. Measure the puffed millet into a large bowl and set aside.
2. Combine the honey, rice malt syrup, and coconut oil in a saucepan over medium heat. Stir until melted, bring to a boil, then simmer for 2 minutes, stirring constantly. You are looking for a light caramel colour and to evaporate as much moisture as you can without burning it.
3. Remove from heat and stir in the tahini, vanilla, and salt. Return to the heat for 30 seconds and stir for another minute until everything is glossy and combined.
4. Pour the hot caramel over the millet immediately and stir quickly to coat every piece.
5. Press firmly and evenly into a lined slice tin.
6. Refrigerate until completely set, then cut into logs or bite-sized pieces.

The chocolate coating

A note on the coating: Skip the coconut oil. Adding coconut oil to good-quality chocolate dulls the snap and the shine. The method below gives you a proper glossy coat without it.

1. Melt the chocolate in a double boiler, making sure only steam and not the water itself is heating the bowl.
2. Remove from heat and cool the chocolate down to just below skin temperature, stirring every minute. You can speed this up by moving it somewhere cool or placing the bowl in the fridge for a minute at a time, stirring well each time including around the sides.
3. Working quickly, dip each log or spoon the chocolate over the tops. Place on a lined baking sheet. The chocolate should start to set almost immediately and if it is not, it needs a little more cooling.
4. Refrigerate for 30 minutes to set completely, then remove promptly. Storing in the fridge long-term will affect the shine and snap.

Store in an airtight container at room temperature and enjoy within a week (if they last that long).