Effortless Rice Crispy Dates (Print Version)
# Ingredients:
→ Base Mixture
01 -
5 cups (120 grams) rice crispy cereal
02 -
0.25 cup (60 millilitres) maple syrup
03 -
1 cup (240 grams) smooth peanut butter or almond butter
04 -
About 1.5 cups (340 grams) Medjool dates, pits taken out
05 -
2 teaspoons vanilla extract
06 -
1/4 teaspoon fine sea salt
# Instructions:
01 -
Squash the mix into a lined 9 x 13 inch (23 x 33 cm) pan so it's nice and even. Pop it in the fridge for half an hour or a bit longer to let it set before you start slicing up your bars.
02 -
Pour the rice crispy cereal into the warm, gooey date mix and give it a good stir. Blend until you can't see any dry cereal.
03 -
Spoon the date blobs into a microwave bowl. Nuke it on medium for about a minute, just to get everything soft and still a bit thick.
04 -
Toss the squeezed dates plus peanut or almond butter, maple syrup, vanilla, and salt into a food processor or blender. Blitz until it's super smooth, scraping the sides now and then if stuff sticks.
05 -
When you're done soaking the dates, grab them and press out every bit of water you can.
06 -
Dump your pitted dates in a bowl and pour in water to cover. Let them hang out about an hour till they soften up.
# Notes:
01 -
Skip any extra water while blending the dates since it can make the bars wet and mushy.
02 -
Really squeeze out the soaked dates so the bars don't fall apart.
03 -
Keep your bars chilled in an airtight container in the fridge—they'll stay fresh for up to two weeks.
04 -
Go with an 8 x 8 inch (20 x 20 cm) pan to get fatter bars if you feel like it.
05 -
If you aren't aiming for vegan, honey works instead of maple syrup.