Crispy, crunchy, soft and delicious! Pack these babies on a trip anytime of year. My new favourite!
1 cup Peanuts
1 & 1/3 cup dates (12-14 big medjool dates)
1 cup Peanut butter (see my recipe on homemade peanut butter)
1/4 cup Maple syrup
1/4 cup Flax seeds
1/4 cup Toasted quinoa (toast uncooked quinoa with a bit of coconut oil, cinnamon, maple syrup till toasted but not burnt)
1/4 cup Hemp hearts
3/4 cup Crispy rice puffs
Soak the dates in some warm water till they soften up (15mins). Put them in the cuisinart mixer and mix them up till mushy. Add the peanuts and mix enough to just blend them in. Add peanut butter and mix again. Add all the rest of the ingredients up till the rice puffs. You’ll probably run out of room anyway and we don’t want to pulverise the crispy puffs so put it all in a big bowl and stir in the puffs with spoon. Scrape it all in a 9×9 pan lined with parchment and flatten it out with your hands.
Bake for aprox 30 minutes at 350 until it looks slightly browned and a bit firm. Cut in squares after they’ve cooled and store them in the freezer. Ready to go when you are!
