– 75 g sugar-free cereal mixture (or inflated rice or quinoa)
– 35 g almonds, minced
– 65 gr of blueberries
– 80 g chocolate 85%
Using a mixer, chop the almonds and put them in a bowl.
Bone and chop the dates and then place them in the almond bowl.
Chop the chocolate or cut it into small pieces.
Put the tahini, almond milk, vanilla essence, and almond cream in the blender and beat until the ingredients are integrated.
In the bowl where we put the almonds and dates, add the rest of the dry ingredients: oats, cereals, blueberries and chocolate.
Place the two creams in the same bowl and mix well until they are perfectly mixed.
Cover a 20 x 20 cm cake pan with baking paper and pour in the mixture. Squeeze the dough and bake in the oven at 160 degrees for about 20 minutes.
Take them out of the oven, let them cool, cut them into bars and store them in a sealed jar in the refrigerator to keep them crisp.
NOTE: With these quantities we can make 2 batches. One option is to take advantage of it and make granola. To do this, you can roll out the dough without pressing it and put it in the oven. You can also melt the chocolate and lower the granola before baking.