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strawberry rhubarb rice krispie treats

vegan, gluten-free, soy-free, refined sugar-free
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Servings: 1 dozen
Course: Dessert
Cuisine: baking, gluten-free, soy-free, sugar-free, vegan, vegetarian
Ingredients Method

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]

Method
 

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