How’s it going guys? Oh, you’re asking what you should do today? Well I have a great answer because you NEED to make these Chocolate Date Puffed Wheat Squares!

I don’t buy dates very often because they’re a tad expensive, but someone gave me a bunch a little while ago so I knew I had to do something special with them. I’ve been eating them by themselves (which is amazing), and I’ve also heard that they’re spectacular with peanut butter, but there are so many awesome desserty things you can do with dates. I decided to make these CHOCOLATE DATE PUFFED WHEAT SQUARES. Sweet, gooey, and a little crunchy, they’re the perfect treat!

These squares are pretty easy to make, too. You just soften up some dates in warm water, them blend them up to make a kind of paste. Then you mix that with cocoa, maple syrup, coconut oil and vanilla, heat it up a bit, and mix it in with puffed wheat. I let mine harden in the fridge overnight after I pressed them into a greased pan, but you should be good to go in a few hours. That simplicity mixed with the fact that these squares taste AMAZING and have no refined sugar makes them a winner in my book.

So yeah, go make these squares and you WILL NOT regret it:)

Chocolate Date Puffed Wheat Squares

Serves: Makes 9 squares

Total Time: 30 minutes, plus at least 3 hours cooling time.

Ingredients:

• 10 large Medjool Dates
• 1/4 cup maple syrup
• 2 tbsp cocoa powder
• 1 tsp vanilla
• 2 tbsp coconut oil
• 3 cups puffed wheat

Directions:

1. Heat some water in a small pot over the stove until it just begins to simmer. Remove from the heat and add in the dates. Let them sit for about 10 minutes to soften them up.
2. Remove the pits from the dates and add them into a blender or food processor. Blend until a kind of paste forms, but don’t worry, it doesn’t have to be completely smooth.
3. Transfer the date paste back into the small pot and add the cocoa powder, maple syrup, coconut oil, and vanilla. Place over low heat on the stove for about 2 minutes as you stir to combine.
4. Remove the date mixture from the heat. Dump the puffed wheat into a large bowl and mix in the chocolatey dates. Press the soon-to-be puffed wheat squares into an 8×8 pan greased with coconut oil.
5. Cover the pan with plastic wrap and chill in the fridge until firm enough to eat; around 3 hours. You can try and speed up this process by throwing the squares into the freezer.
6. Once the puffed wheat mixture has cooled, cut it into 9 squares and enjoy!
7. Store in the fridge.

Hope you enjoy this recipe!

Yours Truly,

Olivia;))