¼ cup brown rice syrup (can be subbed for maple syrup)
Line an 8 inch square pan with parchment paper or foil and set aside.
Add the brown rice cereal to a large bowl and set aside.
Add dates to the bowl of a food processor with 1 tablespoon of water and blend until smoother and broken up. Small chunks left are okay.
Once blended, add the dates, maple syrup and coconut oil to a medium saucepan over medium-high heat. Heat, stirring constantly for 1-2 minutes. Add the nut butter and sea salt and mix, stirring constantly until melted. Remove from pan.
Pour the melted nut butter mixture over the prepared cereal and using a rubber spatula gently combine until coated. Pour the cereal mixture into the prepared baking pan and press down gently with the spatula into the corners of the pan until firm. Place in the freezer while you make the chocolate.
In a medium microwave safe bowl, combine the chocolate and brown rice syrup and heat on high in the microwave for 30 seconds. Remove an stir with a rubber spatula. Repeat until completely melted. Remove pan from freezer and pour chocolate mixture on top. Smooth evenly on top and place back in the freezer to set for one hour.
Cut into square and serve. Keep in an air tight container at room temperature for 3-5 days or in the freezer for up to one month.
Recipe by What Molly Made at http://whatmollymade.com/healthy-scotcharoos/