Microwave dates for about 30-45 seconds with 2 Tbsp. water. Put the rice crispies in a medium bowl and set aside. Combine the powders in a food processor and mix. Add everything else. (Warning: this gets incredibly sticky.) Scoop the mixture into the bowl of crispies and mix it all about. If you can't handle the stickiness, grab some wax paper and use it as a barrier between you and the sticky mix. On a clean bit of wax paper weigh out the portions you want to use (4 or 6 bars or 18 balls). Using a sheet of wax paper, shape the portions into either bars or balls. Do not do this with bare hands. Wrap up the shapes in their individual wax paper sheet and set in the freezer for 20 minutes. In a small bowl microwave 15g of extra dark chocolate with a splash of almond milk in 15 seconds intervals until smooth. Spread the chocolate on the bars. Sprinkle with coconut or other topping.
Macros (1 bar w/chocolate coating, if recipe portioned into 6 bars): Calories: 131, Fat: 3g, Carbs: 17g, Protein: 10g.
*Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.