Vegan Star Crunch

Vegan Star Crunch

Makes about 8

Ingredients

• 7 medjool dates
• some confectioners sugar for dusting
• 2 cups of vegan chocolate chips
• 3 tbsp non dairy milk
• 2 tbsp agave or brown rice syrup (optional)
• about 2 cups crispy rice cereal- I used “Koala Crisp” for mine

Instructions

1. De-pit dates and mix in food processor until smooth.  Grab sections of pureed dates and roll into small balls, about an inch and a half across. Dust lightly with confectioners sugar if they stick to your hand.  This should make about 8 balls.
2. Next, cover a plate with crispy rice cereal.  Place one disk of date into the cereal and cover thoroughly with crispy rice while simultaneously flattening with you palm.  You’ll probably crush a few crispies… more if you press too hard.
3. Once they are flattened and covered with crispy rice they should look like this:
4. They will be pretty floppy in this stage, so be careful handling them. Let these rest a bit while you make your chocolate coating.
5. Using a double boiler combine chocolate, agave and non-dairy milk and stir over medium low heat until smooth.  Now, this is the tricky (or maybe I mean messy) part: the goal here is to cover the cookies with a thin layer of chocolate- enough to coat well.  I went a little overboard with mine, and I really wish I hadn’t.  I applied mine by simply using a butter knife and spreading a thin layer on the bottom, and then flipping it over in my hand and spreading a thicker layer on the top.
6. Once pretty well covered, just place the star crunch on wax paper, wire rack or a silicon mat and then stick in fridge until firm.
7. As usual… if you can’t wait that long, a quick trip in the freezer should firm them up nicely too.  These will not get solid like a candy bar– they will remain just a tad softer once they hit room temperature.
8. Store in cool place and keep out of the sun!  They could get melty.

Source: allysonkramer