CRISPY CREAMY AND VEGAN TWIST BARS

Gluten-free, refine sugar-free

 the crust:

• 1 and 1/4 cup crispy rice brown cereal
• 1/4 cup brown rice syrup*
• 2 tbsp almond butter
• 1 tsp pure vanilla extract
• pinch of fine grain sea salt

 the date caramel: 

• 200-210 grams pitted soft Medjool dates (about 1 & 1/4 cup pitted dates)
• 1 tbsp almond butter
• 1 tbsp almond milk, or more if needed
• pinch of fine grain sea salt

 the 'chocolate' coating:

• 1/2 cup carob chips
• 1 tsp coconut oil (optional)

1.Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the brown rice syrup, peanut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well. 

2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.

3. Soak dates in water until soft (only if necessary) and drain. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.

4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.

5. Melt the carob and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and after 20 seconds start cutting into bars because chocolate will harden quickly and hard to cut.

6. Freeze again until set for about 10 minutes. Store in fridge or freezer.

Substitution Notes: 1) The brown rice syrup can probably be subbed for honey (if you include honey in your diet). Agave won’t hold together as well since it’s not as “tacky”, but it will hold together when kept in the freezer. It will fall apart at room temperature though.