VEGAN PEANUT BUTTER GRANOLA BARS // Makes 12 in an 11x7 pan
I used a 7x11inch dish. Try to use something close, they will be thinner bars in a 9x13 or super thick in an 8x8.
1 1/2 cups old fashioned oats
2 cups crisp rice cereal
1/2 cup almonds
2 Tbsp. chia, buckwheat, flax seeds or a mix of these (I used this blend)
2 cups pitted dates (about 14 large Medjool dates)
1/3 cup maple syrup
1 cup natural peanut butter (or nut or seed butter of choice)
1 tsp. vanilla extract
1 tsp. cinnamon
pinch of sea salt
4 oz. dark chocolate
Preheat the oven to 350'. Toast the oats on a baking sheet for 10 minutes. Set aside to cool completely.
In a large mixing bowl, combine the crisp rice, almonds, seeds, cooled oats and stir to mix. Chop up the dates well to make a chunky paste (this could be done in the food processor but I hate cleaning it for one small task). If your dates seem dry, add a splash of warm water to get them tacky. Think toothpaste sort of texture.
Warm the maple, peanut butter, cinnamon, salt and stir to mix. Pour the PB mix and dates over the dry ingredients and mix everything together, breaking up the date clumps with your hands to disperse. Just get your hands dirty, you need a big sticky heap.
Line a 7x11inch pan with parchment paper. Press the mixture down in an even layer, using the bottom of something flat to push the mixture down tightly as possible.
In a double boiler or a glass bowl over a pot of simmering water, melt the chocolate until smooth. Drizzle the chocolate (or spread it evenly) on top of the bars. Chill in the fridge for one hour before cutting. Keep covered in the fridge for optimum freshness or wrap them individually and store in the freezer.
The bars will keep for about 5 days in the fridge.
and 
....lol (even tho she was a carnivore as well) but I did not take it offensive. 
I think Ferd is cool! 
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