Chocolate Rice Crispy Treats
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(6)
Ingredients
16 servings
- 1 cup puffed cereal (puffed brown rice or puffed 7 grain cereal)
- ½ cup sunflower seeds ( or slivered almonds)
- 1/2 cup pumpkin seeds
- ⅛ cup chia seeds
- ⅛ cup hemp seeds (or sub other seeds like more sunflower or pumpkin)
- ½ cup Almond butter (or peanut butter)
- 1/3 cup maple syrup, honey (not vegan) agave or brown rice syrup
- 3 heaping tablespoons coconut oil
- 1 teaspoon vanilla
- generous pinch salt
- 3 tablespoons Cacao powder
- pinch cinnamon
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Preparation
Step 1
Toast the puffed cereal, pumpkin and sunflower seeds in a 350 F oven until crispy, about 20 minutes, stirring halfway through. Place in a bowl along with other seeds.
Step 2
Heat the almond butter, maple syrup (or other sweetener),coconut oil, vanilla and salt in a small pot until melted and well combined. Turn heat off , then stir in cacao powder and cinnamon and quickly pour over the cereal seed mixture and mix well.
Step 3
Pour into a parchment-lined 8 x 8 baking dish, and press down firmly with a spatula to create a uniform thickness. Refrigerate until firm (hard), 4 hours.
Step 4
Flip onto a cutting board, remove parchment and cut into 16, two-inch squares. Cover and store in the fridge for up to 2 weeks, or freeze for 6 months.
Step 5
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