Chocolate Peanut Butter Brown Rice Crispy Treats, Vegan and Gluten-Free

The best recipe for Brown Rice Crispy Treats
brown rice crispy treats vegan gluten free best recipe

Rice Crispy Treats were hands down my favorite dessert growing up.  Here is a way healthier and just as yummy treat…made with brown rice, chia seeds and sesame seeds!  Chocolate Peanut Butter Brown Rice Crispy Treats, vegan and 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.

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 best recipe

Brown Rice Crispy Treats

The best recipe for Brown Rice Crispy Treats
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert, Kid food, Snack
Cuisine: American, Gluten Free, Vegan
Servings: 20
Calories: 261kcal
Cost: $15


  • 4 cups brown rice crisps cereal I used One Degree Veganic Sprouted Brown Rice Crisps
  • ¼ cup sesame seeds
  • 3 tablespoons chia seeds
  • cup natural creamy peanut butter
  • cup coconut oil
  • cup pure maple syrup
  • 1 teaspoon vanilla extract
  • pinch of sea salt


  • Line a baking dish with parchment paper and set aside. (I used an 11×7 dish)
  • In a large bowl, combine rice crisps cereal, sesame seeds and chia seeds.
  • Over low heat, gently melt and combine peanut butter, coconut oil, maple syrup,vanilla and sea salt.
  • Pour peanut butter mixture over brown rice mixture and stir until well combined.
  • Transfer to lined baking dish and press down firmly. Option: Drizzle with cacao sauce or melted chocolate.
  • 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!)
  • 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.


Happy Friday 🙂


Calories: 261kcal | Carbohydrates: 36g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 40mg | Potassium: 184mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
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