1 tablespoon coconut oil, plus 1 1/2 teaspoons, melted
1 cup brown ri (200 g), puffed, or puffed quinoa
1 cup dried cherry (125 g)
⅓ cup almond (45 g), chopped
¼ cup water (60 mL)
3 oz dark chocolate (85 g), coarsely chopped
1 teaspoon flaky sea salt
Nutrition Info
Calories 198
Fat 8g
Carbs 28g
Fiber 2g
Sugar 13g
Protein 3g
How to Make It
1. Step
Line an 8-inch (20 cm) square pan with parchment paper.
2. Step
In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
3. Step
Add the puffed rice, cherries, and almonds and pulse 5-6 times—just enough so that everything is well incorporated.
4. Step
Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
5. Step
Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
6. Step
Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
