12 pitted dates, soaked in hot water for 30 minutes
½ cup tahini
¼ cup coconut oil, softened
1 tsp vanilla extract
dash of salt
½ cup puffed rice
handful chocolate chips
Instructions
Line a 9"x5" loaf pan with parchment paper.
Drain the dates and place them in a blender. Add the tahini, coconut oil, vanilla extract and salt, and blend until smooth.
Transfer the mixture to a large bowl and stir in the puffed rice and chocolate chips, then transfer the mixture to the loaf pan. Use a spatula to press it down firmly and spread the top out evenly.
Place the pan in the freezer for 1 hour to harden. Remove from the freezer and tug on the parchment paper to pull everything out. Use a knife to slice into bars, then store the bars in an airtight container in the freezer.
Line a baking sheet with parchment paper. Spread mixture out on parchment paper. Use hands to form rectangle about ¾" thick.
Place in freezer for 45 minutes to set. Remove and slice into squares. Store in freezer.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/03/01/no-bake-tahini-fudge-crispies-vegan-gluten-free/