Alana’s Caramel Crispies

PREP TIME

20 mins

COOK TIME

20 mins (to set)

TOTAL TIME

40 mins

YIELDS

12 Servings

Ingredients

Base

1 cup rolled oats
2 cups puffed rice
½ cup of shredded coconut

Caramel
8 dates
2 tbsp honey
½ cup almond butter
¼ tsp salt
½ tsp vanilla paste
½ cup extra virgin olive oil (or coconut oil, melted)
3 tbsp warm water

Topping (optional)
4 squares of dark cooking chocolate melted

Steps

  1. In a small pan, toast oats and coconut until golden brown. 
  2. Combine 8 pitted dates, honey, almond butter, salt and vanilla paste in a high powered blender
  3. Once smooth, add water and oil and blend until no lumps appear. 
  4. Combine wet caramel mixture with puffed rice, oats and coconut until all covered. 
  5. Press firmly into a slice tin. 
  6. Set in the fridge for 10 minutes. 
  7. Once the base has set, melt some dark chocolate and drizzle on top of the slice. 
  8. Set in the fridge for 10 minutes.

This recipe was developed by student volunteer Alana Russo – we’ve already thanked her for you for bring us these delicious no-bake treats! 

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