For the creamy date caramel:
1 cup dates, soaked overnight
1/2 cup full fat coconut milk
1/2 cup cashew butter
1 tbsp maple syrup
1 tsp vanilla
1 tsp sea salt
For the cereal bars:
4 cups crispy rice cereal
1/2 cup unsweetened coconut (+ a few tbsp for garnish)
1/2 cup dairy-free choc chips (+ a few tbsp for garnish)
For the drizzle:
1 tbsp coconut oil
1/2 cup dairy-free choc chips
In a small pan, toast your coconut over medium heat for 2-3 min until a majority of the coconut it lightly browned.
In a food processor, add your soaked dates, cashew butter, coconut milk, maple syrup, and sea salt. Pulse until smooth.
In a large bowl, combine your cereal, date caramel, 1/2 cup choc chips, and 1/2 cup toasted coconut (reserving some for topping the bars!). Mix well and press firmly into an 8x8in baking dish. Top with more choc chips and coconut. Place in the fridge for 30 minutes to set.
Meanwhile, in a small saucepan combine coconut oil and remaining choc chips. Melt over low heat, stirring often. Once melted, remove from heat and allow to fully cool before drizzling over your bars.
Slice and ENJOY!!
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