Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate (Vegan + Gluten Free)

Serves 18 bars


  • 9 medjool dates, pitted and mashed
  • 1/2 cup tahini
  • 1/2 cup peanut butter(or almond butter!)
  • 1 teaspoon vanilla extract
  • 2 tablespoons extra virgin coconut oil
  • 1/4 cup raw sunflower seeds
  • 1/2 cup almond meal
  • 1 cup puffed brown rice
  • 1/2 teaspoon ground cinnamon
  • Generous pinch of sea salt
  • 3 oz. bittersweet chocolate, broken into pieces

  1. Using a fork, mash the dates on a plate into a thick paste. It’s ok if there’s a few chunky bits, but make sure the dates are generally broken down. Add to a large mixing bowl with tahini, peanut butter, vanilla, and coconut oil. Using a fork or whisk, mix ingredients until well combined.
  2. Add sunflower seeds, almond meal, puffed brown rice and cinnamon. Add a generous pinch of sea salt and mix together until ingredients form a thick, cohesive batter.
  3. Line a square dish, 8 or 9 inch is best, with parchment paper then add mixture in. Using the heel of your palm, flatten until it’s in one even layer.
  4. Double broil the chocolate*. Once all chocolate has melted, spoon over the prepared bars, either coating entirely or in a zig zag shape. Add another pinch of sea salt over top, then add to the fridge to set for 1 hour. Cut into 18 bars and serve. You can store these in the fridge for a week or store in the freezer as a treat.

*Add a heat-safe (glass) bowl fitted over a saucepan with 2-3 inches of water. Make sure the water does not touch the bowl. Add chocolate to the bowl and bring to a rolling simmer, stirring chocolate until it melts completely. You can also melt chocolate in the microwave in 30 second intervals until chocolate melts completely.