Instructions

1. Pour boiling water over your dates and leave them to soak for about 10 minutes.
2. In a food processor, add the drained, pitted dates, almond butter and maple syrup and blend until thick and creamy.
3. Transfer the date mixture to a bowl, add the rice puffs and mix thoroughly.
4. Spread the mixture out in a small baking pan or tin lined with parchment paper.
5. Place it in the freezer while you melt the chocolate over a bain-marie (double boiler).
6. Once the chocolate is melted, take the pan/tin from the freezer and pour it out over the puffed rice/date mixture.
7. Place it back in the freezer until the chocolate has hardened completely, then slice into little squares.
8. Store in the fridge.