Chocolate Hazelnut Crispy Squares
1/2 cup raw hazelnuts, coarsley chopped
1 1/2 cup unsweetened brown rice cereal
3/4 cups rolled oats
2 1/2 oz. dark chocolate (70% cocoa or greater) chopped into chunks
1 cup unsweetented dried dated, pitted and pureed until smooth
1/2 cup unsalted hazelnut butter or your favorite unsalted natural nut butter. )
2 tablespoons raw honey
In a mixing bowl combine chopped nuts, rice cereal, and rolled oats. Mix thoroughly.
In a double boiler melt chocolate.
Add pureed dates, nut butter, and honey to chocolate and mix until fully combined.
Using a wooden spoon, fold the chocolate mixture into the cereal mixture. Make sure this is thoroughly combined.
Press into a glass baking pan. Mine is 8×8. Press the mixture down firmly with clean hands to compact mixture.
Cover with plastic wrap and refrigerate at least 30 minutes or until the mixture is set.
Cut into 24 squares. Squares can be stored in refrigerator 3-5 days.