• 1/2 cup pitted dates
• 2 tbsp honey or maple syrup
• 2 tbsp coconut oil
• 3/4 cup creamy peanut butter (all natural)
• 1/2 cup water (or more) to thin out peanut butter mixture
•1 tsp freshly grated ginger (optional)
• 2 cups puffed buckwheat (or your favourite gluten free cereal)
• 1/2 cup chopped peanuts
• 1/2 cup toasted sesame seeds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup 70% dairy free chocolate, melted
• pinch of sea salt
1. Line an 8 x 10 inch or 5 x 20 cm baking dish with parchment paper.
2. Process dates in a food processor until a paste forms.
3. Melt coconut oil, peanut butter, sweetener of choice, and ginger in a sauce pan over medium heat. Whisk until combined.
4. Once combined, whisk in your date paste. Use hot water as needed to thin out the mixture. It should almost look like caramel.
5. Remove from heat. Fold in your peanuts, puffed cereal, sesame seeds and coconut.
6. Press your mixture into baking dish and allow to firm up in the fridge or freezer for at least an hour. Remove from the cold, and drizzle on melted chocolate then sprinkle with sea salt. ENJOY!
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Hey Jen, I see the puffed cereal mention in the instructions and in the intro but I don't see it in the list of ingredients... Am I missing something? I want to make this this weekend! It looks sooo yummy!
I am so sorry, you are right! I have fixed the error. Can't wait to see how yours turn out! Hope you love them