chocolate peanut butter brown rice crispy treats ~vegan, gf~

Rice Crispy Treats were hands down my favorite dessert growing up.

Brown Rice Crispy Treats ~vegan, gluten free~

I had that quintessential 80’s childhood.  Many weekends were spent watching My Little Ponies, Care Bears, Strawberry Shortcake, GEM and the Holograms and making “fresh” baked pillsbury cinnamon buns and of course, rice crispy treats!  I have so many memories of my sister making them in our avocado green kitchen with orange linoleum floors.  I loved helping her dump the whole box of sugary puffed white rice into a large bowl of melted butter and marshmallows.

Brown Rice Crispy Treats ~vegan, gluten free~

My healthier recreation brought back all those memories, without the sugar rush!  Chia seeds and sesame seeds were added for an extra boost of nutrients.  The cacao drizzle is totally optional, but highly recommended!  This might be a bold statement, but these are my favorite sweet creation thus far!

Brown Rice Crispy Treats ~vegan, gluten free~

brown rice crispy treats
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Ingredients
  • 4 cups brown rice crisps cereal (I used One Degree Veganic Sprouted Brown Rice Crisps)
  • ¼ cup sesame seeds
  • 3 tablespoons chia seeds
  • ⅔ cup natural creamy peanut butter
  • ⅓ cup coconut oil
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • pinch of sea salt
Instructions
  1. Line a baking dish with parchment paper and set aside. (I used an 11x7 dish)
  2. In a large bowl, combine rice crisps cereal, sesame seeds and chia seeds.
  3. Over low heat, gently melt and combine peanut butter, coconut oil, maple syrup,vanilla and sea salt.
  4. Pour peanut butter mixture over brown rice mixture and stir until well combined.
  5. Transfer to lined baking dish and press down firmly. Option: Drizzle with cacao sauce or melted chocolate.
  6. Place in freezer until set. Once set, slice using a large knife. Cut into small squares and store in an air-tight container in refrigerator or freezer. (store in freezer if you plan on packing in a lunch box to prevent getting too sticky!)
  7. To Make Cacao Sauce: Whisk together 4 tablespoons of melted coconut oil, 3 tablespoons of cacao powder, 2 tablespoons pure maple syrup and a pinch of sea salt.

Chocolate Peanut Butter Brown RIce Crispy Treats ~vegan, gluten free~

Happy Friday :)

8 comments

  1. Robin   •  

    Any substitution ideas for the coconut oil?

    • beginwithinnutrition   •     Author

      Hello! You can omit the coconut oil and add extra nut butter/maple syrup if more liquid is needed. If you make them with the modification, let me know how they turn out!

  2. Caroline Horne   •  

    Hi, Thank you so much for the recipe, I have made these today just omitted the chia seeds and used 85% chocolate for the top with the rest of the ingredients, and they are yummy! Easy to make and something I can make quickly. A keeper for me!

    • beginwithinnutrition   •     Author

      Yay!!! Glad to hear you like them! Thanks for stopping by the blog and sharing :)

  3. El   •  

    Let set before adding ganache would be a nice addition to instructions. I added right away and it sunk in.

    • beginwithinnutrition   •     Author

      I haven’t experienced that when I made them, I’m sorry that happened to you. Thank you for the advice…letting them set in the fridge is a great addition to the instructions!

  4. Lauren   •  

    Would plain puffed rice work in this recipe?

    • beginwithinnutrition   •     Author

      Sorry for the late response! Yes, puffed rice would work well!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>