strawberry rhubarb rice krispie treats
vegan, gluten-free, soy-free, refined sugar-free
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.