Boil dates and cashews in 2 cups of water until soft and almost dry.
Add peanut butter, vanilla, salt and maple syrup to date and cashew mix and blend until a smooth caramel paste forms
Add 2 cups of the rice bubbles to the caramel, mix well and press firmly into a large lined slice tray. Refrigerate for 20 minutes to firm up.
Add the remaining rice bubbles to the top of slice and press firmly into slice (these ones should stay crunchy).
Top with melted chocolate, allow to set slightly, and then drizzle with melted peanut butter.
Allow to set in the fridge and then slice with a hot knife into 20 pieces.
Store in an airtight container in the fridge.
172 calories per serve
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