Makes 9 squares

This is a delicious, easy-to-make snack to keep yourself—or little ones—going. Plus, it’s nut-free so you can bring them places nuts are not welcomed. Add a chocolate drizzle and you have a fancy treat without all the sugar.


  • 40g (¼ cup) dark chocolate chips
  • 20g (¼ cup) cooked or canned chickpeas, mashedRice CrisPEA Square 1
  • 60ml (¼ cup) tahini
  • 120ml (½ cup) brown rice syrup
  • ¼ tsp salt
  • 1 tsp vanilla
  • 75g (3 cups) puffed rice cereal
  • 30g (¼ cup) sunflower seeds
  • 30g (¼ cup) pumpkin seeds
  • 15g (1⁄8 cup) hemp hearts
  • 45g (¼ cup) chopped dates or apricots


  1. Slowly melt chocolate in a bowl placed in a pan of simmering water. Set aside to cool.
  2. In a large pot over low heat, add mashed chickpeas, tahini, and brown rice syrup, and stir until softened and well combined.
  3. Remove from heat and stir in salt and vanilla.
  4. Fold in puffed rice cereal, sunflower seeds, pumpkin seeds, hemp hearts, and chopped fruit.
  5. Pour into an oiled 8 x 8-inch pan and press firmly.
  6. Add melted chocolate to a pastry bag (or sandwich bag with the corner cut off) and let your inner chocolate artist loose.
  7. Cover pan with plastic wrap and chill in the refrigerator for 30 minutes.


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