Chocolate Crisp Balls
By Leora Barak
1 cup dates, pitted
1 tbsp coconut oil
4-5 tbsps pure maple syrup
2 tbsps shredded coconut
2 tbsps dark chocolate chips
1 tsp pure vanilla extract
1 1/2 cups crispy rice cereal (I chose One Degree Brown Rice Cacao Crisps. You can also use Nature's Path Chocolate Koala Crisp)
In medium-size saucepan, heat dates and coconut oil while mashing the dates to create a paste.
Once you have the consistency of a paste, remove from heat and add maple syrup, coconut, chocolate chips (while allowing them to melt into the mixture) and vanilla extract.
Finally, add the rice crisps and mix well to combine.
With wet hands, mold the mixture into balls, about the size of 1 tablespoon.
Freeze the balls for 10 minutes, then store them in a glass airtight container, in the freezer or fridge, depending on the texture you prefer (I found that they're better stored in the fridge).