Almond Butter Rice Crispies
These healthy almond butter rice crispies are the perfect mid-afternoon snack (I love to have mine with my matcha) and they’re gluten-free, vegan, and even marshmallow-free. I made them on a whim after I noticed a stash of brown rice cereal that looked lonely in my cupboard and was craving a slightly sweet treat I could enjoy all week long.
I couldn't help myself so I added a healthy dose of fiber with the flax seeds but I promise you won't even notice it. The combination of chocolate and almonds is so perfect that I think it's going to be hard to resist eating the entire pan all at once. Prep this on a Sunday so you're prepared when you need an after dinner sweet bite or snack after work.
You will also likely have all of the ingredients already so you could have this whipped up, set, and ready to eat in 20 minutes. What are you waiting for?!
What You Need
- 2 1/2 cups puffed brown rice cereal
- 3/4 cup oats
- 3 tbsp flaxseed (ground)
- 1/2 cup maple syrup
- 1/2 cup almond butter (can sub any nut butter)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup dark chocolate chips
- 1/2 teaspoon coconut oil
- Unsweetened shredded coconut, for garnish
In a large bowl mix together the cereal, oats, salt and ground flax seeds.
Line a pan with parchment paper or lightly grease it with some coconut oil. Set it aside.
In a small pan, add the maple syrup and vanilla until it begins to bubble. Take it off the heat and add the almond butter. Pour it into the bowl with the cereal and stir until well coated.
Press the mixture into the baking pan. Place it in the freezer for 10 minutes.
While it's setting, prepare the chocolate topping. Melt the chocolate chips and coconut oil over low heat and stir until smooth.
Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place it back in the freezer until firm, about 10 minutes.
Remove from the freezer, slice into squares and enjoy!