No-Bake Peanut Butter Chocolate Bars

• 1/2 cups Sliced Unsalted Almonds
• 1/2 cups Roasted, Unsalted Peanuts
• 1/2 cups Rice Crisp Cereal (gluten Free If Possible)
• 1 cup Medjool Dates, Pitted (about 13-15 Dates, If They Are Not Soft, Soak In Water First)
• 1 Tablespoon Maple Syrup
• 1/2 cups Creamy Natural Peanut Butter
• 2 Tablespoons Melted Coconut Oil, Divided
• 10 ounces, weight Vegan Dark Chocolate Chips (I Use Enjoy Life)

1. Spray an 8-inch baking dish with coconut oil. In a food processor, pulse almonds, peanuts, and rice cereal together until broken into small pieces. Add dates, maple syrup, peanut butter and 1 tablespoon coconut oil. Blend until the mixture forms a crust-like texture. You may need to stop blending to scrape the side of the bowl or separate the mixture and blend again. Add a teaspoon of coconut oil (or a couple more dates) if the dough is too dry.
2. When ready, remove the dough and press into pan coated with coconut oil spray.
3. Melt the chocolate chips, sea salt and remaining 1 tablespoon coconut oil over medium heat until melted (use a double boiler if possible). Spread the melted chocolate over the peanut butter crust and spread with a spatula or spoon until even.
4. Freeze for 1-2 hours. Cut into bars and serve. Makes 15 bars.
5. These bars will stay good in the fridge for 5-6 days. You can also freeze them and they'll last even longer. Just set out for 10-15 minutes to defrost before eating.

rice crisp cereal, dates, maple syrup, creamy natural peanut butter, coconut oil, chocolate chips

Taken from tastykitchen.com/recipes/desserts/no-bake-peanut-butter-chocolate-bars/ (may not work)