Preheat the oven to 350 degrees.
I recommend making 3/4 cup of date paste first, then splitting it between the two bowls - so put 12 pitted medjool dates in a high speed blender or food processor and blend with 3/4 cup hot water, then measure out 1/2 cup for the chocolate cereal and 1/4 cup for the peanut butter cereal.
Make the chocolate cereal dough by mixing the oat flour, cocoa powder, and date paste and stir until everything is incorporated into a thick dough.
Pinch off about a 1/2 teaspoon of the dough and roll into a small sphere, then place on a lined baking sheet - repeat until all the dough is on the sheet. This takes awhile, so listen to a podcast, put on some music or recruit someone to help with the fun :)
Make the peanut butter cereal dough by mixing the oat flour, date paste, and peanut butter and stir until everything is incorporated into a thick dough.
Pinch off about 1/2 teaspoon of the dough and roll into a small sphere, then place on a lined baking sheet - repeat until all the dough is on the sheet with the chocolate dough. The peanut butter dough may be slightly more dry, so rather than rolling between your hands, you may need to use your fingers to press it into a sphere shape. This takes awhile, so listen to a podcast, put on some music or recruit someone to help with the fun :)
Bake the cereal for 30 minutes.
Remove the pan from the oven and let the cereal to sit out on the counter for at least 2 hours - this is when it will get crunchy.
Mix up the two flavors and store in a tupperware at room temperature. The cereal will soften slightly when stored and is best enjoyed within a couple days of making it.
