scotcheroos

4 cups amaranth flake cereal

2 cups blanched almond flour

2 dried dates, pitted

1 teaspoon cinnamon

1/4 teaspoon Celtic sea salt

1 tablespoon vanilla extract

1/4 cup organic unrefined coconut oil

1/3 cup pure maple syrup

1 cup dairy free chocolate chips, melted

Place almond flour, dates, and cinnamon into a food processor and process until well incorporated. Pour into a small saucepan on low heat along with maple syrup, salt, coconut oil, and vanilla and gently warm until smooth and incorporated. Place almond mixture and amaranth flakes into a large mixing bowl and stir until well combined. Pour into a square lined baking pan and press down. Place into the refrigerator for 2 to 3 hours allowing to become firm. Remove from the refrigerator, drizzle with melted chocolate, allow the chocolate to cool. Enjoy!