Super Healthy Peanut Butter Date Special K-Bars.
A no-sugar added, vegan and gluten-free treat
Foto: Half Baked Harvest
Ingredients
- 1 cup packed medjool dates (pitted + chopped)
- pinch of kosher salt
- 1 cup creamy peanut butter
- 2 -3 tablespoons almond milk (coconut milk or regular milk)
- 1 teaspoon vanilla extract
- 4 -5 cups corn flakes * (use gluten free corn flakes for a gluten free bar)
- 10 -12 ounces dark chocolate (chopped)
Steps
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Grease a 9x13 inch baking dish with cooking spray or line with parchment paper. Set aside.
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Add the dates and salt to the bowl of a food processor and process until they form a thick paste. Add the peanut butter and 2 tablespoons milk, process until smooth and creamy. Scoop the mixture out and into a microwave safe bowl, microwave 30 seconds, stir and microwave another 30 seconds. Continue until the mixture is warm and melty. This took me 1 minute. Stir in the vanilla. If the mixture seems too stiff add 1 more tablespoon milk, but no more. If you add too much milk the cereal will become soggy.
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Add the cereal to a large bowl. Slowly mix in the peanut butter mixture until throughly combined. Press the cereal into the prepared baking dish in an even layer.
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Microwave the chocolate on 30 second intervals, stirring after each, until melted. This took me about 1 1/2 minutes. Spoon the melted chocolate over the bars in an even layer. Cover the pan and place them in the fridge for 1 1/2 -2 hours or until firm. You may also put them in the freezer for 30 minutes, but I find the fridge works best.
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Remove the bars 10 minutes prior to serving, cut and store in the fridge.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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