Cooking Instructions
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Step 1
Add pitted
Medjool Dates (175 g)
with
Sea Salt (as needed)
to the bowl of a food processor, and process for 10 to 15 seconds or until a thick paste is formed.
Step 2
Then add the
Creamy Peanut Butter (320 g)
and
Almond Milk (30 mL)
to processed dates and process until creamy.
Step 3
Remove the creamy mixture from the food processor bowl, add to a microwave-safe bowl and heat in a microwave oven for 20 seconds, stir, and microwave again another 20 to 30 seconds or until the mixture is a warm, thin consistency.
Step 4
Add the
Vanilla Extract (5 mL)
and
Banana (1/2)
and stir well. Then slowly add the
Gluten-Free Toasted Rice Cereal (125 g)
to the warm smooth mixture and stir until thoroughly combined.
Step 5
Grease a 9x13-inch baking dish with
Nonstick Cooking Spray (as needed)
, then add the toasted rice cereal mixture to dish, smooth into even flat layer, using spatula to press mixture down firmly.
Step 6
Add
Butterscotch Chips (85 g)
and
Almond Milk (15 mL)
to a small sauce pan and heat on low, stir consistently until smooth and creamy.
Step 7
Poor over bars and spread into even thin layer.
Step 8
Rinse sauce pan, then add
Semi-Sweet Chocolate Chips (85 g)
and repeat same process as butterscotch, add milk again if needed, once chocolate has melted, drizzle over butterscotch layer.
Step 9
Sprinkle the bars with
Coconut Sugar (15 g)
and
Chopped Pecans (55 g)
and place them in the fridge for 1½ -2 hours or until firm. You may also put them in the freezer for 30 minutes if you need them to be ready sooner.
Step 10
Remove the bars 10 minutes before serving and cut into 24 servings. Store in the refrigerator.
