Rice Bubble Squares

The fudgy filling that binds the rice bubbles is so good, you’ll definitely want to lick the bowl/ spoon after making it. As always sub the nut butter for seed butter, tahini is a quick and available option, but I will share my recipe for Pumpkin Seed Butter soon, because that packs a nutritional punch too!

Ingredients:

• 1 cup soft dates (either medjool, or if you soak regular dates strain really well or the rice bubbles will go soggy)

• 1/2 cup Almond Butter (this is where you sub another nut or seed butter like PB or tahini if you want).

• 1 tsp vanilla powder (sugar free)

• 1/2 tsp sea salt

• 4 +cups puffed rice cereal (choose the most basic with no added sugar or nasties if you can)

• 2 x 150g blocks of 85% dark choc

Method:

• Add dates, almond butter, vanilla and salt to a food processor, and blend to a smooth paste.

• Transfer to a large mixing bowl, and gently stir in 2 cups of rice bubbles.

• When the first 2 cups are evenly coated, keep adding rice bubbles a cup at a time until they have a thin coating. If the coating looks too thick add a little more of the rice bubbles.

• Press mixture into a lined tray, and squish into a firm base.

• Melt the chocolate in a bowl in the microwave in 30 second bursts, until completely melted, then cover the top of the bars.

• Refrigerate a couple of hours until set, and cut into squares.

• Store in an air tight container in the fridge, up to a week.