1 cup dates, blended with ¼ cup plus 3 Tablespoons boiling water
¼ cup honey, or sub agave or maple syrup for vegan
½ tsp. vanilla extract
¼ tsp. salt
1.5 cups quick cooking oats
1.5 cups crisped rice cereal, preferable brown rice
¼ cup cocoa powder
½ cup almond meal (you can also make this by grinding whole almonds in a coffee grinder or food processor)
½ cup dried fruit (I used a dried berry mix with cherries, blueberries, and cranberries)
¼ cup raw unsalted sunflower seeds
¼ cup raw unsalted pumpkin seeds
2 Tb. Chia seeds
Instructions
Turn your broiler on high and spread the coconut on a parchment lined baking sheet. Toast for 1.5 minutes, watching carefully that it doesn't burn. It should turn a slightly golden brown.
In a blender, food processor, or magic bullet, place the dates, boiling water, honey, salt, and vanilla and blend until smooth. Set aside.
In a large mixing bowl, add all other ingredients and stir to combine. Add the date/honey mixture and stir until everything is equally and completely coated.
Poor the mix onto a parchment lined 9 x 13 inch baking pan and press firmly with the back of your spatula until there is an even layer across the entire pan. Be sure to press firmly otherwise they'll fall apart when you try to cut them.
Cover with plastic wrap, and let set in the refrigerator for at least three hours, or overnight.
Cut into 24 squares and store in an airtight container in the fridge for up to 2 weeks. If stacking them in a container, separate them with a layer of parchment paper. Or, package them up in a cute holiday bag and bring some to your neighbour!
Recipe by Insightful Bite at https://www.insightfulbite.com/chewy-chocolate-granola-bars/