Dear Leah Renee,
Do you have a healthier rice crispy treats option? My kids love them, but in addition to the marshmallows which I’d like to get away from, the conventional “Rice Krispie’s” are not gluten free. Thanks. ~Denise, KY
Rice Crispy treats were always one of my favorites! Actually, I remember having a huge box at all times of the individually wrapped ones from Costco my family used to buy for my brothers and I. Oh how times have changed! I have seen recipes around the internet for nut butter as a replacement for the marshmallows as a binder, along with some coconut oil–so that is exactly what this recipe consists of! Of course we need some of the sweet stuff too, another ingredient that helps hold it all together. I love The Detoxinista’s website, she’s full of great recipes and ideas. Almond butter was not a part of her recipe, so I used that in place of most of the coconut oil it called for. I love that it uses brown rice syrup for two reasons: we are using brown rice in the recipe, so why not. And I’m always using either honey, maple syrup, or coconut sugar, so this is a nice change. Plus then you and I will have leftovers to create another recipe I’ve wanted to make, similar to a homemade Kind Bar! Stay tuned.
Here are some pics from this kid-friendly (mom approved!) creation, and the recipe at the bottom! 🙂
- 2/3 c brown rice syrup (I used Lundberg brand)
- 1/4 c almond butter
- 1 TB coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 4 c brown rice crisp cereal (I use Barbara's brand)
- Optional: 1/4 c chocolate chips as you like, dairy free (if making vegan, such as Enjoy Life brand)
- Combine the coconut oil, brown rice syrup, and almond butter in a saucepan over medium heat. Bring to a boil for a minute, then remove from heat and stir in the vanilla extract and salt.
- Add the 4 cups brown rice crispy cereal to a medium bowl.
- Pour the liquid mixture over the cereal stirring and folding gently until the cereal is evenly coated.
- Line (with parchment paper) or grease (with some coconut oil) the baking dish. Scoop the mixture into a 9-inch baking dish and press firmly down on the mixture so it is evenly distributed in the dish. The tighter it's packed, the better the treat!
- If you are using chocolate chips, this is when to use them! Press them onto the top. (Please do not add before or they'll melt!)
- Place the dish in the refrigerator for about 30 minutes to cool.
- Remove and slice into squares! Store leftovers (ha!) in the fridge to keep.
- *For nut allergies, omit almond butter & just use all coconut oil.
- *To make sure it's vegan, use vegan chocolate chips (like Enjoy Life brand), or carob chips, in place of conventional (or don't use any!).
- *If you wanted to use maple syrup in place of brown rice syrup I'm sure that would work well!