Chocolate Peanut Butter Puffed Einkorn Bars

1. Line a 8" (square or round) baking dish with parchment paper.
2. Add peanut butter, date puree, honey, coconut oil, and vanilla to a large pot (big enough to fit all the puffed einkorn, too).
3. Heat until just melted, then immediately remove from the heat. Stir often; we don't want the sugars to burn.
4. Stir in the cocoa and salt until combined.
5. Stir in the puffed einkorn. Use a spatula to turn until all the puffed einkorn is coated. Work quickly as we don't want it to harden yet.
6. Put the mixture into the baking dish. Push down with your spatula to make it a tight, even layer.
7. Cool it down. Put in the freezer for 10 minutes or the fridge for 30 minutes.
8. Lift the layer out of the pan and slice into bars. 

How to Store

Store in an airtight container. They'll last a couple days on the counter, about a week in the fridge, and up to 3 months in the freezer.

Notes/Tips

• If the bars don't stick together quite well, increase your peanut butter, dates, and honey for the next batch. That's the glue that holds it together. This recipe is best with "heaping" measurements of peanut butter and honey. Don't skimp :)
• If using salted peanut butter, you can omit the salt.
• If using honey glazed puffed einkorn, you can omit the honey.
• If your dates are on the harder side and hard to puree, soak them first in recently boiled water for 10-15 minutes.
• If you prefer thinner bars, use a bigger pan. If you prefer thicker bars, use a smaller pan. But we think a 8" square pan is just right.