Makes 30 squares

 

Ingredients

 

Bottom Layer

• 1/2 cup gluten free oat flour

• 1 cup gluten free oats (usually organic oats are always GF)

• 3 dates, pitted and soaked

• 3 Tbsp. maple syrup

• 3 Tbsp. coconut oil, melted

• a pinch of sea salt

 

Second Layer

• 1 cup almond butter

• 1/2 cup rice puffs

• 4 Tbsp. unpasteurized honey or agave nectar

• 1 tsp. vanilla

• 1/4 cup coconut oil

• a pinch of sea salt

 

Third Layer

• 9 dates, pitted and soaked

• 1 cup almonds

 

Fourth Layer

• 1 cup vegan chocolate chips

 

What to do

 

First Layer: Line a square baking dish with parchment paper. Mix oats, flour, melted coconut oil, and sea salt in a bowl. Blend soaked dates with 1 tbsp water in a high speed blender or food processor and then add date paste to the bowl and stir. Press mixture firmly and evenly into the baking dish and put in the freezer.

 

Second Layer: Add almond butter, honey, vanilla, coconut oil and sea salt to a pan and heat on the lowest heat. Stir ingredients until soft and then take off the heat right away. Add rice puffs and stir. Take dish out of the freezer and add almond butter/rice puff mixture ontop of the first layer. Spread it out evenly and then put it back into the freezer.

 

Third Layer: Add soaked dates to a high speed blender or food processor with a tbsp of water and blend into a paste. Add date paste to a bowl and add almonds, stir. Add this mixture to your baking dish and put back into the freezer.

 

Fourth Layer: Add hot water to a pot and fill it 1/4 full. Put vegan chocolate chips into a bowl and place bowl into the pot of hot water. If there is too much water in the pot dump some out. Cover the pot and let the chips melt on low heat. Do not turn the burner up past the lowest temperature, because the chocolate chips might burn. When melted add to the baking dish, spread out evenly and freeze.

 

Take out of the freezer an hour before serving. Enjoy!