Ingredients
Ingredients
- 12 ounces (1-1/2 cups) whole Medjool dates
- 1 cup creamy peanut or almond butter
- 2 teaspoons vanilla paste
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 5 cups rice crispy cereal
Instructions
- Soak the Dates: Place the Medjool dates in a bowl and cover completely with water. Allow them to soak for 1 hour to soften, which will make blending easier and protect your blender or food processor.
- Drain the Dates: After soaking, squeeze the dates gently with your hands to remove as much water as possible.
- Blend the Paste: Add the drained dates, peanut or almond butter, maple syrup, vanilla paste, and salt into a blender or food processor. Blend until the mixture forms a smooth paste, pausing every 30 seconds to push down the dates safely when the machine is off.
- Microwave the Paste: Transfer the date paste to a microwave-safe bowl and heat on medium power for 1 minute until the paste softens but remains thick, not runny.
- Combine with Cereal: Stir in the rice crispy cereal thoroughly to coat all pieces evenly with the sticky date mixture.
- Press into Pan: Press the mixture firmly and evenly into a 9 x 13-inch pan to form the treats.
- Chill: Refrigerate the pan for 30 to 60 minutes to allow the treats to set before cutting them into bars and serving.
Notes
- For a nut-free version, substitute peanut or almond butter with sunflower seed butter or tahini.
- If you prefer a sweeter treat, increase maple syrup slightly, but the dates add significant natural sweetness.
- Ensure the dates are soft and fully soaked for the best blending result.
- Store the treats in an airtight container in the refrigerator for up to one week.
- These treats are naturally gluten-free if you use gluten-free rice cereal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 minute
- Category: Snack
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
