Remember when I mentioned how once upon a time I tried to health-ify every recipe? Luckily I learned my lesson and left some things well enough alone because swapping out every ingredient would leave dishes resembling nothing of the original. However, every once in a blue moon you find a nutritionally-improved combo that totally works. You know, one that really tastes like what you are shooting for. In this case, that is this version of a Rice Krispy Treat.
I made them and they were SO spot on delicious. I figured there was a little wiggle room to play with the recipe, so I did. I wasn’t shooting for vegan so I used real butter instead of oil and since I have an unquenchable desire to add chia seeds to everything, I added them too.
I chose to use coconut nectar instead of brown rice syrup because I have a penchant for experimenting with new ingredients.
These gems would be perfect for a centerpiece at a holiday table or just an addition to the dessert table anywhere.
In short, make them. They are easy. Your kids will like them. And if you hate coconut, have no fear. These don’t really taste coconutty at all.
They are, however, soft, chewy and delicious. I enjoyed eating several myself, along with all the uneven sides I cut off while making them. And for some reason I thought you’d need photographic proof of that claim soooooo….. here you go.
Ok, ok I just wanted to show off that I actually dried my hair.
Let’s just focus on these beauties!
The soft, chewy, gluten-free treats are reminiscent of the original Rice Crispy treat, but packed with sweet flavor from real ingredients.
- 2/3 cup coconut nectar
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup chia seeds
- 4 cups brown rice crisp cereal
- Combine the butter and coconut nectar in a saucepan over medium heat. Bring to a boil for one minute, then remove from the heat and stir in the vanilla extract and salt.
- Pour the cereal and chia seeds into a large mixing bowl and stir to combine.
- Pour in the boiled mixture and stir until well coated.
- Line a 9-inch baking sheet with parchment paper to prevent sticking, then spread the mixture in the pan. Use an additional piece of parchment paper over the top of the cereal and then pack the cereal into the pan. You can use a grill press to help make sure it is packed in tightly.
- Place the bars into the freezer to cool for 45 minutes, then remove the parchment from the pan, slice and serve.
- Store in the fridge in an airtight container for up to 5 days.
- *You could easily make these your own by adding cocoa nibs, peanut butter chips or using cocoa crispy rice cereal. Play around with any number of combinations!