Decadent crispy chocolatey goodness

When you think "rice crispy treats" what might come to mind (other than the fact that I spelled it with a "c" because the "k" version is a registered trademark) is the gooey marshmallow version that begins with melting a whole stick of butter. Perhaps you've even had one that includes chocolate or butterscotch chips (I know I have...yum).

Well. This recipe contains none of those. And it's phenomenal.

Chocolate Hazelnut Crispy Squares
from Clean Eating Magazine, Volume 3, Issue 3
serves 24

1/2 cup unsalted raw hazelnuts, coarsely chopped
1 1/2 cups unsweetened brown rice cereal (gluten free, if you so desire--Rice Krispies are not)
3/4 cup rolled oats (again, GF if you need that)
2 1/2 ounces dark chocolate (70% cacao or more), broken into pieces
1 cup unsweetened dried pitted dates, pureed
1/2 cup unsalted hazelnut butter (or other unsalted natural nut butter)
2 Tbsp raw honey

1. In a medium mixing bowl, combine hazelnuts, cereal, and oats. Mix well and set aside.

2. Melt chocolate in a double boiler (small bowl set above a pot of simmering water). When melted, remove top part of double boiler from the heat and stir in pureed dates, nut butter, and hone. Stir carefully with a wooden spoon until combined. If mixture becomes difficult to mix, set over simmering water as needed.

3. Add chocolate mixture to bowl with cereal and fold in with a wooden spoon until thoroughly combined. Spread into a 9"x12" pan, pressing firmly to even out the top. Refrigerate 30 minutes to let bars set. Cut into bars and serve.

These can also be rolled into truffle-like balls rather than into bars.

Nutrition information per 1 1/2 inch square:
Calories - 110
Fat - 6g
Carbs - 13g
Fiber - 2g
Sugars - 7g
Protein - 2g
Sodium - 0.25mg
Cholesterol - 0mg