I made these for a friend’s 4th of July BBQ last year and they were a huge hit, so naturally I made them again this year.
Easy to make and absolutely delicious. Proof that dessert can be relatively healthy and still taste amazing.
I may or may not have had leftovers for breakfast…
Modified from this recipe by the lovely Arielle of Be Well With 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 [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][or nut/seed butter of choice]
1/4 cup mix of 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
¼ cup blueberries to top [optional]
instructions
Combine nut butter, honey/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.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
strawberry rhubarb rice krispie treats
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.
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