CHOCOLATE COVERED DATE & PISTACHIO CRUNCH SQUARES!

Line a 9x5 loaf pan with parchment paper. In a medium bowl, mix together the cashew or almond butter, honey, and vanilla extract until smooth. Crumble in the rice cakes and mix. Add the chopped pistachios and mix again. Transfer the rice cake mixture into the loaf pan, and pack the mixture tightly into the pan, ensuring it is evenly distributed. Add the chopped dates on top, and gently press them down into the rice cake mixture so they are secure. Place in the fridge to set while you melt the chocolate. In a separate bowl, melt the chocolate chips and coconut oil together in the microwave in 15 second increments until smooth and glossy (or use the double boiler method)! Remove the loaf pan from the freezer, and pour the melted chocolate on top. Spread until it evenly coats the rice cake mixture. Sprinkle with flaky sea salt. Transfer back to the fridge for 30-40 mins, or until chocolate is set. Remove, finish with extra flaky salt if desired, and ENJOY!