1cupCoconut Date Snacks Rollsmade from mashed dates, rolled in shredded coconut and topped with an almond
¼cupwater
1cupcreamy peanut butter
½cupalmond butter
½cupbrown rice syrup
1teaspoonvanilla extract
⅛teaspoonalmond extract
1 ¼cuppuffed rice cereal
1cupcrispy rice cereal
1cupwhole oatsquick-cooking oats are fine
¼cupcoarsely chopped peanuts
¼cupcoarsely chopped almonds
¼cupcoarsely chopped dried cherries
2tablespoonsground flax-seed meal
pinchsalt
Instructions
Cover a rimmed cookie sheet with aluminum foil and spray with non stick cooking spray, set aside
Heat water in a small sauce pan over medium heat, add coconut date snacks to boiling water, stir until snacks break down and become a paste, add pinch of salt, and remove from heat
In a medium skillet, combine the peanut and almond butters, heat until smooth, add date paste, rice syrup, and blend to a thick paste, remove from heat and stir in almond and vanilla extract
In a large mixing bowl combine all dry ingredients, mix with spoon or hands to distribute evenly
Pour wet ingredients over dry ingredients, mix with spoon or hands to combine, turn mixture into prepared baking sheet and press firmly to pack into pan
Allow bars to cool for an hour and cut into bars, store in an airtight container or wrap individually in plastic, store in the refrigerator
Notes
I used Coconut Date Snacks Rolls (found in the natural food or baking isle in most markets) to make the date puree, since they were already in my cupboard. Substitute: 1 cup chopped dates and add ¼ cup shredded coconut.