1/2 cup Chocolate Chips(I measure this with my soul)
2 tbsp flaxseed meal
Prepare a 9” square pan by lining with parchment paper. In a large bowl, mix together the peanut butter, honey, and melted coconut oil until smooth. In a separate medium bowl, combine the rolled oats, rice crisps, and flaxseed meal. Add the oat mixture to the peanut butter & honey mixture, and mix until everything is fully incorporated. Fold in the chocolate chips - I would say 1/2 to 3/4 of a cup but I never know for sure since I measure this with my soul. Transfer the mixture to your prepared parchment lined pan, and place in the fridge for at least 1 hour or as long as 3 hours to firm up. Slice into bars and enjoy! Store in the fridge or the freezer to maintain integrity and structure.
I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.
Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.
HAPPY DAY BRANDS
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