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Using a high speed blender, chop the almonds until they’re in pieces. You can have some partially whole ones – they give a texture to the bars. Add the rest of the ingredients except for the puffed rice, and blend together until incorporated.
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Scrape the ingredients out of the blender into a large bowl and add the puffed rice cereal. Gently fold the cereal into the date mixture until everything is evenly mixed.
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Press the bars into a parchment-lined 8x8 pan and refrigerate for at least 2-3 hours.
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Cut into squares. Keep refrigerated (it keeps the bars firm).