Who doesn't love a good rice crispy treat?  That  sweet, vanilla taste with that chewy and crispy texture made these iconic in my childhood snack memories, and a fixture at school bake sales in the 1970's and 80's. 

Once i became a bonus-mom and a mom, I was less keen on letting my littles fill up on marshmallow laden sweets, and i found a great recipe online that swapped out the marshmallow for brown rice syrup, replaced the OG rice crispies with organic brown rice crisps (which taste exactly the same btw) and added coconut oil in place of the nasty margarine.  This became a regular contributor to school-safe birthday treats for the class, as well as lunches. 100% kid-approved. Transparently, not quite the same stretchy texture as the OG version, but a very close second and my kids never noticed the difference.

With teens in the house now and less concern about being nut-free, i wondered if I could amp this up a little more.  This new version includes nut butter, brown rice syrup, hemp hearts, and our Vanilla Plant Protein powder.  And they are perfect for a 3pm snack or to hit an evening salty-sweet crunchy craving.

let me know if you make these!

Rice Crispy Treats Re-Imagined

Rated 5 stars by 1 users

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Category

Healthy Snack

Servings

12

Prep Time

15 minutes

Cook Time

0 minutes

Author:

Jillian Mariani

Ingredients

• 4 cups organic brown rice crisps

• 1/2 cup nut butter - i used peanut here

• 1/2 cup brown rice syrup

• 1 tsp vanilla

• 1 tbsp coconut oil + more for the pan

• 1 tbsp hemp hearts

• 2 scoops Niyama Plant Protein Vanilla

• Pinch of sea salt or pink salt

Directions

1. Grease a 9 x 9 glass baking dish with coconut oil

2. in a small saucepan over low heat, melt together the nut butter, coconut oil and brown rice syrup, then add vanilla and sea salt

3. In a large bowl combine rice crisps with hemp hearts and protein powder

4. Add the nut butter mixture to the rice crisp mixture and combine using your hands to fully coat everything

5. Press firmly and evenly into glass baking dish and refrigerate for 30 minutes (or freeze for 15). Cut into squares and enjoy!

Recipe Note

Store in an airtight container in the fridge for up to 5 days.

Original nut-free recipe is here:

https://detoxinista.com/healthy-rice-crispy-treats-vegan/

Rice Crispy Treats Re-Imagined

Rated 5 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Healthy Snack

Servings

12

Prep Time

15 minutes

Cook Time

0 minutes

Author:

Jillian Mariani

Ingredients

• 4 cups organic brown rice crisps

• 1/2 cup nut butter - i used peanut here

• 1/2 cup brown rice syrup

• 1 tsp vanilla

• 1 tbsp coconut oil + more for the pan

• 1 tbsp hemp hearts

• 2 scoops Niyama Plant Protein Vanilla

• Pinch of sea salt or pink salt

Directions

1. Grease a 9 x 9 glass baking dish with coconut oil

2. in a small saucepan over low heat, melt together the nut butter, coconut oil and brown rice syrup, then add vanilla and sea salt

3. In a large bowl combine rice crisps with hemp hearts and protein powder

4. Add the nut butter mixture to the rice crisp mixture and combine using your hands to fully coat everything

5. Press firmly and evenly into glass baking dish and refrigerate for 30 minutes (or freeze for 15). Cut into squares and enjoy!

Recipe Note

Store in an airtight container in the fridge for up to 5 days.

Original nut-free recipe is here:

https://detoxinista.com/healthy-rice-crispy-treats-vegan/