When I was at school I used to take a Kellogg’s Rice Krispie Marshmallow square with me every day for my breaktime snack. Does anyone else remember them? I was addicted! All gooey and sweet… and delicious…but so full of rubbish…..
So I thought I’d recreate a healthier version of them! So I’ve had a play and come up with Caramel Buckwheat Crispy Squares. Super easy to make and really scrummy! You could use any puffs you like – buckwheat, spelt, quinoa, rice…. These are better than the originals I think and not half as bad for you 🙂
You will need:
10 -12 medjool dates
2 tbsp Cashew or almond butter
1 – 2 tbsp warm Water
1 – 2 cups of Buckwheat (or any) puffs
Optional Chocolate for decoration:
1/2 cup Coconut oil (melted)
1/3 cup Cacao/cocoa powder
1/4 cup Coconut syrup
Start by making your caramel. Pit and chop the dates and pop them in to your blender together with the nut butter. Add a little of the water and blitz. You want to nice smooth caramel which is thick enough to hold the puffs together, so you may need to add a little more water but not too much. I have to say, watching the caramel in the blender is very pleasing… look….
Once you have a smooth but sticky caramel remove it from the blender. You will probably have more caramel than you need but that’s ok as you can use it for some other yummy treats like my apple cinnamon smoothie or homemade toffee poppets.
Put your puffs in a bowl and add a few spoonfuls of caramel. Stir it through and keep adding caramel until you have a sticky mess! Line a tupperware pot or tray with some baking paper and press the caramel puff mess in to the tray and push down well.
Pop in the freezer for at least an hour to set. It won’t set firm – it will be all sticky and chewy 🙂
Once set remove from the freezer, slice and serve!
If you want to decorate with raw chocolate then combine the coconut oil, cacao powder and coconut syrup and whisk with a fork. Drizzle the chocolate over the bars and then pop back in the freezer briefly to set. Enjoy!