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.