Chocolate Covered Almond Butter Rice Crispy Treats
These chocolate covered almond butter rice crispy treats are a delicious and decadent sweet treat that is high in protein and refined sugar-free.
The two key ingredients to make these refined sugar free are Lily’s stevia sweetened chocolate chips and đŸ’¯ maple syrup. That’s right, make sure it is 100% pure maple syrup. I’ve learned this the hard way when my friend asked me if I needed anything from the grocery store as I was making us desserts. She came back with a bottle of high-fructose corn syrup masquerading as maple syrup. Rightfully refused to use it and had to make another trip to the store. May this be a cautionary tale and read the labels. I say this with love.
Now that we got that sweet stuff covered, let’s dive into making these bad boys. You can continue to read along or jump down the recipe card if you just want to get straight to the directions.
Ingredients to Make Chocolate Covered Almond Butter Rice Crispy Treats
For this recipe you’ll need 100% maple syrup as we discussed, creamy organic almond butter, pure vanilla extract, coconut oil, one degree organic food sprouted brown rice crisps, stevia sweetened chocolate chips and if you’re feeling really fancy then you can top it with flakey sea salt. I didn’t have any on hand.
Method for making these treats
Line a 9×13 inch baking dish with parchment paper allowing the sides to hang so that it’s easier to lift out of the pan later.
In a medium sauce saucepan, heat up coconut oil, maple syrup, pure vanilla extract and almond butter on medium high heat. When ingredients have started to break down, whisk until well combined.
Bring to a boil for 1 minute. Take it off heat and whisk.
In a large mixing bowl add brown rice crisps and mix together with sweetened almond butter mixture. Combine the brown rice crisps and the sweetened almond butter mixture well then transfer it to the parchment paper lined baking dish. Press into an even layer in the baking dish. Set aside to cool completely.
While the rice crisp mixture is cooling, melt the chocolate by placing all of the chocolate in a large microwave safe bowl and heat up for 30 seconds. It is important to only heat for 30 second intervals. After the 30 seconds, mix chocolate chips with a spoon and space it in the microwave for another round. After four 30 seconds rounds of heating, your chocolate should be fully melted after mixing with a spoon.
Here is a post on how to properly melt chocolate chips.
Pour and evenly spread melted chocolate over cooled rice crispy mix. Set it aside to cool at room temperature for 1 hour or until completely cooled and hardened.
Once the treats have completed cooled, pull the rice crispy treats out of the baking dish by pulling on the sides of the parchment paper and onto a cutting board.
Cut into even squares and enjoy! You can keep these stored in an airtight container for up to a week đŸ™‚
More plant-based recipes to try
- VEGAN CHOCOLATE PEANUT BUTTER BALLS
- CHOCOLATE MACADAMIA CHUNK COOKIES
- HOMEMADE VEGAN TWIX BARS
- SEA SALT TAHINI FUDGE
Chocolate Covered Almond Butter Rice Crispy Treats
Ingredients
- 1 cup 100% maple syrup
- 1 cup creamy almond butter
- 1 tsp pure vanilla extract
- 2 Tbsp coconut oil
- 6 cups brown rice crisps cereal
- 14 oz stevia chocolate chips (two packages)
Instructions
- Line a 9×13 inch baking dish with parchment paper allowing the sides to hang so that it's easier to lift out of the pan later.
- In a medium sauce saucepan, heat up coconut oil, maple syrup, pure vanilla extract and almond butter on medium high heat. When ingredients have started to break down, whisk until well combined.
- Bring to a boil for 1 minute. Take it off heat and whisk.
- In a large mixing bowl add brown rice crisps and mix together with sweetened almond butter mixture. Combine the brown rice crisps and the sweetened almond butter mixture well then transfer it to the parchment paper lined baking dish. Press into an even layer in the baking dish. Set aside to cool completely.
- While the rice crisp mixture is cooling, melt the chocolate by placing all of the chocolate in a large microwave safe bowl and heat up for 30 seconds. It is important to only heat for 30 second intervals. After the 30 seconds, mix chocolate chips with a spoon and space it in the microwave for another round. After four 30 seconds rounds of heating, your chocolate should be fully melted after mixing with a spoon.
- Pour and evenly spread melted chocolate over cooled rice crispy mix. Set it aside to cool at room temperature for 1 hour or until completely cooled and hardened.
- Once the treats have completed cooled, pull the rice crispy treats out of the baking dish by pulling on the sides of the parchment paper and onto a cutting board.
- Cut into even squares and enjoy! You can keep these stored in an airtight container for up to a week đŸ™‚