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Chocolate Rice Crispy Treats

URL: https://www.feastingathome.com/cacao-almond-butter-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
  • cup chia seeds
  • cup hemp seeds (or sub other seeds like more sunflower or pumpkin)

The binding mixture

  • ½ cup almond butter (or peanut butter)
  • 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

  1. Toast the puffed cereal, pumpkin seeds, and sunflower seeds in a 350°F oven for about 20 minutes, stirring halfway through.
  2. In a bowl, combine the toasted ingredients with the chia seeds and hemp seeds.
  3. 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.
  4. Pour the melted mixture over the cereal and seed mixture, and mix well.
  5. Transfer the mixture to a parchment-lined 8x8 baking dish and press down firmly.
  6. Refrigerate for about 4 hours until firm.
  7. 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

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