I love having a healthy treat on hand for whenever a craving strikes, and these squares really hit the spot. This probably isn’t your first time seeing a no-bake, chocolate date caramel recipe, but I find the addition of puffed rice to be really satisfying. Chopped nuts would also be lovely to sprinkle on top of the chocolate while it’s still melted, if you fancy. Or if you want to include some omega 3’s and fibre, add a couple tbsp’s of milled flaxseeds to the rice puffs and peanut butter. Be prepared to get your hands a bit sticky for this recipe, but I promise it’s worth it.
- 8 large Medjool dates, must be soft or else soak them in hot water for at least 10 minutes
- 1 cup brown rice puffs
- ⅓ cup smooth peanut butter
- 100 g dark chocolate, I used a Lindtt bar
- Rainbo tincture of choice
- Sea salt
- Line a rectangular glass container with parchment paper.
- Add the rice puffs to a bowl, then drizzle the peanut butter over top. Using your hands, mix until combined. Place the peanut butter puffs in the container. Using your fingers or the back of a spoon, press down until even layer is formed. Immediately put in freezer.
- Remove the pits from the dates, then blitz in the food processor until a smooth paste forms. Having some date chunks is ok. Spread the date paste on top of the puffs until even. Put back in the freezer for at least 1 hour.
- Over low heat, melt chocolate in a double boiler. Once melted, remove from heat and add 4 ml of your Rainbo tincture. Stir until combined. Pour overtop of the date paste and smooth out with the back of a spoon.
- Sprinkle with sea salt and place back in freezer for another hour, minimum.
- Remove from freezer and slice into bars or squares. The frozen chocolate will crack a bit, that’s ok. Keep stored in the freezer.
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