Crisp, crunchy and perfectly sweet, this healthier take on a rice crispy cake or Snickers bar is the perfect afternoon pick me up. Look for unsweetened crisp brown rice cereal (rather than Rice Krispies) and the plumpest Medjool dates you can find to ensure that they mash into a lovely smooth paste.
Ingredients
2 tbsp coconut oil
200g Medjool dates, pitted (about 10)
3 heaped tbsp smooth peanut butter
½ tsp vanilla powder (or extract)
pinch salt
60g unsalted peanuts, roughly chopped
25g crisp puffed brown rice
60g dark chocolate, roughly chopped
Instructions
Line a 1kg loaf tin with parchment paper.
Melt the coconut oil in a small saucepan over a medium heat. Mash in the dates, then add the peanut butter and stir until smooth, about one minute. Stir in the vanilla and salt, followed by the peanuts and puffed rice then press evenly into your prepared tin.
Melt the chocolate in a small bowl suspended over a pan of barely simmering water, or in the microwave, then pour over the top of your peanut mixture. Refrigerate until firm, around one hour, then cut into 8 bars.
Will keep in an airtight container in the fridge for up to two weeks, or the freezer for up to two months.