Almond Joy Rice Crispy Treats

VG - GF - RF - OF
Snacks
Sweets
Serving Size:
9-12 bars

Healthy take on the class rice crispy treat recipe with a candy bar twist! These treats are marshmallow free and packed with delicious almond butter, maple syrup, chocolate drizzle and topped with toasted coconut to give you all the flavors of the famous candy bar that we love! Plus they are vegan, gluten free, oil and refined sugar free, score.

  • 2 cups of brown rice puffed cereal (or puffed cereal of your choice)
  • ½ cup vegan chocolate chips (I used the Lily’s sweets refined sugar free chips)
  • 1 cup creamy almond butter
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 1 tbsp vanilla extract
  • Pinch of salt
  • ¼ cup toasted coconut

Serving Suggestion:

How To:

  1. To a small saucepan add your almond butter, maple syrup, coconut sugar, vanilla extract and pinch of salt. Heat on low and stir to combine.
  2. While the mixture is warming, add your brown rice puffed cereal to a medium size mixing bowl and add your chocolate chips to a microwave safe dish.
  3. Heat chocolate chips on 30 second intervals, mixing between until fully melted.
  4. Next, line a medium sized baking pan/casserole pan with parchment paper.
  5. Once your maple/almond butter mixture is warmed and smooth and creamy, pour over your brown rice cereal. Stir until fully combined. Pour your rice crispy mixture into the lined baking pan and press down until even.
  6. Next, drizzle your melted chocolate over the top, then sprinkle your toasted coconut over the top of the chocolate so that it can stick.
  7. Let cool in the fridge for 1-2 hours. Once cooled, remove from the baking pan and slice into even squares. Serve and enjoy!

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