These easy and delicious squares are the perfect afternoon snack!
3/4 cup almond butter
1/2 tablespoon pure vanilla extract
1/2 cup dates, pits removed
4 cups puffed quinoa cereal
2 tablespoons slivered almonds
2 tablespoons dark chocolate chips
2 tablespoons unsweetened shredded coconut (optional)
Heat the almond butter and vanilla extract in a medium saucepan over medium heat to slowly melt the almond butter.
Meanwhile, in a food processor or blender, pulse the dates with 1/4 cup water until they form a syrup. Add this mixture to the saucepan and stir to combine.
In a large bowl, add the puffed quinoa cereal and the almond butter mixture and stir to combine. Stir in the slivered almonds, chocolate chips and coconut if using.
Line an 8×8 baking pan with parchment paper. Pack the mixture evenly into the pan and place in the fridge for at least 10 minutes.
Remove the bars from the fridge and cut into 9 pieces, cutting squares 3 by 3.
Wrap or keep in airtight containers for up to 5 days (if they don’t all get eaten before then!).
Recipe by Christy Brissette
Photo credit: Almond Board of California