Puffed Rice Energy bars
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Base ingredients:
  • Puffed rice - 2 cups
  • Soft Dates - 15
Nuts:
  • Almonds - ¼ cup
  • Cashews - ¼ cup
  • Walnuts - ¼ cup
  • Pistachios - ¼ cup
For Peanut butter:
  • Peanuts - ¼ cup
  • Honey - ⅛ cup
  • Vanilla extract - 1 tsp
  • Salt - 1 pinch
For topping:
  • Unsweetened Chocolate chips - Few(Optional)
Instructions
  1. Chop all nuts into small pieces. Sieve out/phew away the tiny bits and granules.
  2. In a dry pan, add 2 cups puffed rice and fry in low-medium flame until the puffed rice is crispier. Do not change the color. It should still be white. Once done, transfer to a large bowl, immediately.
  3. In the same pan, add all chopped nuts and fry in low-medium flame until nice aroma wafts around. Stir continuously for even frying. Takes 3 to 5 mins. Do not burn or brown the nuts. Once done, transfer to the puffed rice bowl, immediately.
  4. Wipe the pan with a tissue/cloth and fry peanuts until skin starts falling off easily. Transfer to a plate. Once cooled down, crush the peanuts with fingers to get rid of the skin. Phew away the skin.
  5. Add roasted and peeled peanuts to a dry mixie jar and grind well. Then add a pinch of salt, ⅛ cup honey and 1 tsp vanilla extract to it and grind smooth until peanut butter consistency is reached.
  6. Transfer peanut butter to the roasted nuts bowl, using a spoon.
  7. Chop soft dates into small pieces. Add chopped dates to the same mixie jar and grind to smooth paste.
  8. Transfer dates paste to the nuts bowl, using a spoon.
  9. Mix all together well, using a spatula.
  10. Once all the puffed rice is greased with dates paste and peanut butter, transfer to a parchment paper lined tray. I used my bread tin as shown in above pic.
  11. Use ghee-greased measuring cup to level up and tighten the setting.
  12. Using double boiling method(add a cup of water to pan and once it starts to boil, place chocolate chips in another cup and keep it inside the boiling water to melt), melt some chocolate chips.
  13. Use a spoon to draw chocolate lines over the bar(as shown in pic).
  14. Cover up and put the tray inside freezer for 2 to 3 hours or fridge for 4 to 6 hours. I just left it overnight in the fridge.
  15. Take out of fridge and lift the parchment paper to take the big energy bar to a plate.
  16. Cut using sharp knife into small bars. Store in an air-tight container in refrigerator and consume within 5 days.
Notes
1.You shall use store-bought peanut butter. If it is unsweetened, just add honey.
2.You shall add any nuts and seeds of your choice. If you buy roasted nuts, avoid pan roasting.
3.If any of your nuts is salted, then do skip salt while making peanut butter.
4.You shall add raisins, just at the time of mixing all together.
5.Chocolate topping is optional. You shall add chocolate chips as such while mixing all.
6.Increase honey to ¼ cup, if you want more sweetness.
7.If you think that grinding dates might be hard on your mixer, then soak dates in warm water for 15 minutes and then grind. In such case, you want to heat up dates mix until thick, as in my Dates burfi recipe(link).
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/puffed-rice-energy-bars/