Vegan Rice Crispy Treats – brow rice cereals with peanut butter and sugar syrup (no marshmallow), flavored with vanilla and cinnamon – great post workout treat for grown ups or afternoon treat for kids.
The other day I bought some brown rice poppies and thought of making healthy vegan rice crispy treats. White rice krispies can be used as well, of course.
The choice of nut butter used in this recipe is yours: it can be classic peanut butter, or more modern one like cashew, macadamia, almond or hazelnut butter. The same goes for brown rice syrup – it can be replaced with agave syrup, maple syrup, date syrup or honey.
I melted nut butter and rice syrup in a double boiler, added vanilla extract, salt and cinnamon to the mixture. I suggest using double boiler because putting the pot directly on the flame may cause the butter to burn quickly.
Then I added rice cereals to the pot and stirred with a spoon until cereals were thoroughly coated. The mixture needs to be transferred to the baking pan covered with baking paper and pressed down so that individual grains stick together.
At this point you want to refrigerate the mixture. After chilling, take everything out of the pan, together with baking paper. With a sharp knife, cut into 16 squares.
Keep in an airtight container on your counter or in refrigerator or freezer.
- 2 cups brown crispy rice cereal
- 1/2 cup nut butter (almond, hazelnut, macadamia, cashew, peanut)
- 2/3 cup brown rice syrup (or agave, date, honey, maple syrup)
- 1 tsp vanilla extract
- a pinch of salt
- a dash of cinnamon
Melt nut butter and brown rice syrup in a large double boiler pot.
Add vanilla, salt, cinnamon and stir.
Add rice krispies and stir to coat them.
Transfer the mixture to an 8x8 inch baking tray lined with baking sheet. Put another baking sheet on top and press firmly with your hands. Put in a freezer for an hour or until firm.
Take out of the pan (together with baking paper). Cut with a sharp knife into 16 squares.