There’s no better excuse to eat dessert than a holiday weekend.
Like I need an excuse to eat dessert…
I’m not a raw foodist by any means, but I love raw desserts. These raw Chocolate & Peanut Butter Krispy Squares are quick and easy, plus you can make extra to keep in the freezer for a satisfying sweet tooth quickie (#TWSS).
This chocolate and peanut butter combo will make both big and little kids happy. And it’s healthy-ish… certainly better than the processed stuff. It’s sweetened with dates and just a bit of honey.
What I really love are the rice krispies in the peanut butter base. It makes these squares feel lighter, which is perfect for the summer. Plus, there’s nothing like a good texture contrast.
Remember those Crunch chocolate bars? This is like if that and a Reeses had a baby. Are you sold on them yet? 😉
Chocolate & Peanut Butter Krispy Squares
- 1 C peanut butter
- 1 C crispy brown rice cereal
- 2 ounces unsweetened baking chocolate
- 1 tsp honey*
- 3/4 C (100 g) pitted dates
- 1 C (150 g) almonds
Line an 8- x 8-in baking dish with parchment or wax paper.
Warm peanut butter in a medium bowl in microwave for ~45 secs (check after 30) until melty and smooth; stir in cereal. Spread into prepared dish.
Melt chocolate in a small bowl in microwave ~30 secs, until smooth; stir in honey and set aside.
Pulse remaining ingredients in food processor (I used a Vitamix) until very finely chopped. Add melted chocolate to mixture in food processor. Pulse until combined.
Spoon over peanut butter layer, carefully spreading to edges. It will be sticky; you may find using your (clean) hands easier than a spatula.
Refrigerate or freeze until firm (at least half an hour). Cut into squares. Store in refrigerator for one week, or freezer for 3 months.
Note: Use brown rice syrup in place of honey to make it vegan.
Hope everyone has a fabulous weekend! We’ll be at EVERY Padres vs. Yankees game. Oy.
Any fun plans for the 4th and/or Canada Day?
What was your favorite candy bar as a kid? I still love Reeses.