strawberry rhubarb brown rice krispie treats

I made these for a friend’s 4th of July BBQ many years ago in NYC and they were a huge hit, so naturally I made them again [and again, and again].

Easy to make and absolutely delicious – proof that dessert can be free of additives / processed sugars and still taste amazing.

I may or may not have had leftovers for breakfast…

Modified from this recipe by Arielle.

Strawberry Rhubarb Brown Rice Krispie Treats

vegan, gluten-free, refined sugar-free, soy-free

makes about 1 1/2 dozen treats

ingredients

4 cups puffed rice or brown rice cereal

2 tbsp coconut oil

3/4 cup maple syrup or coconut sugar [if using raw honey, stir into mixture before transferring to dish]

1/2 cup almond butter

1/4 cup tahini [sub nut or seed butter of choice]

1/4 cup mix of strawberries + rhubarb, chopped [sub fruits of choice – fresh or frozen, dried or freeze dried, or as a jam / preserve]

2 tbsp unsweetened coconut shreds [optional alternative: mix of hemp and chia seeds]

1 tbsp vanilla extract

1/4 tsp cinnamon [to taste]

1 tsp sea salt

¼ cup blueberries to top [optional]

instructions

Combine nut butter, maple syrup / coconut sugar, vanilla, cinnamon, salt and coconut oil in a large saucepan over low heat.

Stir constantly until smooth, melted and slightly bubbling, then remove from heat and let cool a bit.

Add cereal and remaining ingredients [including honey, if using in place of other sweeteners], stir until well coated.

Transfer to an 8 x 8-inch [or 8 x 11] baking dish greased with a bit of coconut oil.

Sprinkle on extra coconut shreds to taste and gently press blueberries into the top if using.

Refrigerate until completely cool, cut and serve and enjoy.

strawberry rhubarb rice krispie treats

vegan, gluten-free, soy-free, refined sugar-free

Print Recipe Pin Recipe

Course Dessert

Cuisine baking, gluten-free, soy-free, sugar-free, vegan, vegetarian

Servings 1 dozen

Ingredients

  

• 4 cups brown rice cereal
• 2 tbsp coconut oil
• 3/4 cup pure maple syrup sub coconut sugar [if using raw honey, stir into mixture last]
• 1/2 cup almond butter
• 1/4 cup tahini or nut/seed butter of choice
• 1/4 cup strawberries + rhubarb chopped [or fruits of choice, fresh or frozen]
• 2 tbsp unsweetened coconut shreds [optional alternative: mix of hemp + chia seeds]
• 1 tbsp vanilla extract
• 1/4 tsp cinnamon to taste
• 1 tsp sea salt to taste
• 1/4 cup blueberries to top [optional]

Instructions

 

• Combine nut butter, maple syrup/sweetener, vanilla, cinnamon, salt + coconut oil in a large saucepan over low heat.
• Stir constantly until smooth, melted + bubbling a bit.
• Add cereal + remaining ingredients, stir until well coated.
• Transfer to an 8 x 8-inch [or 8 x 11] baking dish greased with a bit of coconut oil.
• Sprinkle on extra coconut shreds to taste + gently press blueberries into the top.
• Refrigerate until completely cool, cut + serve.