Easy No-Cook Date Crispie Bars
Ingredients
- 200g Medjool dates
- 150g cashew butter
- 75g coconut oil
- 2 tbsp agave syrup
- Pinch of salt
- 100g soya protein crispies
- 50g rice pops
Preparation
Whizz everything except the crispies and rice pops in a food processor until well combined.
Mix in the crispies and rice pops until everything is coated.
Spoon the mixture into a lined baking tin about 25x18 cm and flatten the top.
Place in the freezer to set.
Once set, cut into bars.
Store in the fridge for up to a week or in the freezer for 2-3 months.
Tips
If you can’t get the soya protein crispies, use all rice pops but start with 100g and only add more if there is enough date mixture to cover them.
