Rice Crispy Treats Dates (Print Version)
# Ingredients:
→ Base Mixture
01 -
340 grams whole Medjool dates (approximately 1.5 cups, pitted)
02 -
240 grams creamy peanut butter or almond butter (1 cup)
03 -
2 teaspoons vanilla extract
04 -
0.25 teaspoon fine sea salt
05 -
60 millilitres pure maple syrup (0.25 cup)
06 -
120 grams rice crispy cereal (5 cups)
# Instructions:
01 -
Place the pitted Medjool dates in a bowl and cover with water. Allow to soak for 1 hour to soften.
02 -
After soaking, squeeze the dates firmly to remove as much water as possible.
03 -
Combine the soaked dates, creamy peanut or almond butter, maple syrup, vanilla extract, and salt in a food processor or blender. Process until a smooth, cohesive paste forms, pausing as needed to push the mixture down the sides.
04 -
Transfer the blended paste to a microwave-safe bowl. Microwave on medium power for 1 minute, ensuring the mixture softens but remains thick.
05 -
Stir the rice crispy cereal thoroughly into the warm date mixture until evenly combined.
06 -
Firmly press the mixture into a lined 23 x 33 cm (9 x 13 inch) pan to an even thickness. Refrigerate for 30 to 60 minutes to set before slicing into bars.
# Notes:
01 -
Avoid adding water to the date mixture during blending, as extra moisture can make the bars soggy.
02 -
Thoroughly squeeze excess water from soaked dates to ensure bars hold together.
03 -
Store bars in an airtight container in the refrigerator for up to two weeks to maintain freshness.
04 -
Use an 20 x 20 cm (8 x 8 inch) pan for thicker bars if preferred.
05 -
Honey may substitute maple syrup if not strictly vegan.