1 Cup Old-Fashioned Rolled Oats
1 Cup Chopped Almonds
1 Cup Puffed Brown Rice Cereal
2 Servings (100g) of Hemptons Hemp Protein Powder
1 Cup Shredded Coconut
1/2 Teaspoon Ground Cinnamon
1 Cup Pitted Dates
3/4 Cup Water
3/4 Cup Almond Butter
1/2 Cup Dark Chocolate
Prepare a 20cm backing tray by lining it with waxed paper and spraying with spray ‘n cook.
In a large mixing bowl, combine rolled oats, chopped almonds, brown rice cereal, protein, coconut, cinnamon and salt.
In a medium sauce pan add the dates and water. Simmer over medium-low heat until the dates begin to break down, about 5-7 minutes.
Stir the almond butter in with the dates until everything is combined and smooth.
Remove from heat and pour over the dry ingredients.
Stir to fully combine dry and wet ingredients
Pour into the prepared baking tray
Press the mixture down until it is even all over
Drizzle with melted chocolate, crushed almonds and sea salt.
Refrigerate for at least 60 minutes before cutting.
You can cut them into 8 large bars or 16 smaller ones
Store in the freezer