Line a 9x13 baking dish with parchment paper and set aside.

In medium saucepan, add peanut butter, honey and coconut oil. Heat ingredients on low until mixture is softened and liquid consistency.

To large mixing bowl, add puffed millet then pouring hot mixture over puffs. Mix until puffs are completely covered. Fold in freeze-dried strawberries and chocolate chips.

Transfer mixture to prepared baking dish and press down firmly to form an even layer. Cover with plastic wrap and refrigerate 30 mins to 1 hour or until cool and firm.

Cut into squares before servings.

Squares can be stored in the fridge 2 to 4 days or frozen for up to 3 months.