Seasonal Recipes

Salted Puffed Brown Rice Bars with Tahini & Dark Chocolate (gluten-free, vegan)

Makes 18 bars

9 medjool dates, pitted and mashed
1/2 cup tahini
1/2 cup peanut butter (or almond butter!)
1 teaspoon vanilla extract
2 tablespoons extra virgin coconut oil 
1/4 cup raw sunflower seeds
1/2 cup almond meal (I even use my leftover almond pulp, that I dehydrate at 200 until golden brown - works great for this recipe)
1 cup puffed brown rice
1/2 teaspoon ground cinnamon
Generous pinch of sea salt
100gm bittersweet chocolate, broken into pieces

 

Using a fork, mash the dates on a plate into a thick paste.  It’s ok if there’s a few chunky bits, but make sure the dates are generally broken down.  Add to a large mixing bowl with tahini, peanut butter, vanilla, and coconut oil.  Using a fork or whisk, mix ingredients until well combined.  

Add sunflower seeds, almond meal, puffed brown rice and cinnamon.  Add a generous pinch of sea salt and mix together until ingredients form a thick, cohesive batter.  

Line a square dish, 8 or 9 inch is best, with parchment paper then add mixture in.  Using the heel of your palm, flatten until it’s in one even layer.  

Double broil the chocolate*. Once all chocolate has melted, spoon over the prepared bars, either coating entirely or in a zig zag shape.  Add another pinch of sea salt over top, then add to the fridge to set for 1 hour.  Cut into 18 bars and serve.  You can store these in the fridge for a week or store in the freezer as a treat.

*Add a heat-safe (glass) bowl fitted over a saucepan with 2-3 inches of water.  Make sure the water does not touch the bowl.  Add chocolate to the bowl and bring to a rolling simmer, stirring chocolate until it melts completely.  You can also melt chocolate in the microwave in 30 second intervals until chocolate melts completely.