Chocolate Rice Crispy Treats
Ingredients
The base
-
1
cup
puffed cereal (puffed brown rice or puffed 7 grain cereal)
-
½
cup
sunflower seeds (or slivered almonds)
-
½
cup
pumpkin seeds
-
⅛
cup
chia seeds
-
⅛
cup
hemp seeds (or sub other seeds like more sunflower or pumpkin)
The binding mixture
-
½
cup
almond butter (or peanut butter)
-
⅓
cup
maple syrup, honey (not vegan), agave or brown rice syrup
-
3
tablespoons
coconut oil
-
1
teaspoon
vanilla
-
1
pinch
salt
-
3
tablespoons
cacao powder
-
1
pinch
cinnamon
Instructions
- Toast the puffed cereal, pumpkin seeds, and sunflower seeds in a 350°F oven for about 20 minutes, stirring halfway through.
- In a bowl, combine the toasted ingredients with the chia seeds and hemp seeds.
- In a small pot, melt together the almond butter, maple syrup, coconut oil, vanilla, and salt until well combined. Stir in the cacao powder and cinnamon.
- Pour the melted mixture over the cereal and seed mixture, and mix well.
- Transfer the mixture to a parchment-lined 8x8 baking dish and press down firmly.
- Refrigerate for about 4 hours until firm.
- Cut into 16 two-inch squares and store in the fridge for up to 2 weeks, or freeze for up to 6 months.
Nutrition Facts (estimated)
Servings
16
Calories
156
Total fat
12.5g
Total carbohydrates
9.1g
Total protein
4.5g
Sodium
19.9mg
Cholesterol
0mg
You might also like