Rice Crispy Dates Bars (Print Version)
# Ingredients:
→ Base Mixture
01 -
5 cups (120 grams) rice crispy cereal
02 -
2 teaspoons vanilla extract
03 -
240 grams (1 cup) creamy almond butter or peanut butter
04 -
60 millilitres (1/4 cup) real maple syrup
05 -
1/4 teaspoon fine sea salt
06 -
1.5 cups (340 grams) whole Medjool dates, pitted
# Instructions:
01 -
Press the whole thing into a lined 9 by 13 inch (23 by 33 cm) pan until it's even all over. Put it in the fridge for at least half an hour so it firms up before you slice it into bars.
02 -
Now add your crunchy cereal to the warm mixture. Mix well until there aren't any big clumps left.
03 -
Take your blended mix and put it into a bowl you can put in the microwave. Zap it on medium a minute or until it's warm and soft but still thick.
04 -
Throw the squeezed dates, vanilla, maple syrup, nut butter, and salt into your food processor or blender. Blend it all up until everything's totally smooth. Scrape down the sides if you need to.
05 -
Once your dates are done soaking, squeeze them really well to get out as much water as possible.
06 -
Toss your pitted dates in a bowl and pour in enough water to cover them. Let them soften for an hour.
# Notes:
01 -
Don't use any extra water with the dates in your blender or food processor or your bars might turn out mushy.
02 -
Make sure you really squeeze out the soaked dates so your bars stay firm.
03 -
Pop the bars in a sealed container in the fridge. They'll keep fresh up to two weeks.
04 -
Want thicker bars? Use an 8 by 8 inch (20 by 20 cm) pan instead.
05 -
If you aren't vegan, honey works in place of maple syrup.