Healthy Vegan Rice Crispy Treats
User Reviews
5
Healthy Vegan Rice Crispy Treats
Description
This recipe combines peanut butter (or a nut-free alternative like sunflower seed butter), brown rice syrup, and vanilla extract warmed together and then mixed with a large quantity of crispy brown rice cereal. The mixture is pressed into a lined pan and chilled until firm, producing a textured, chewy bar with a nutty sweetness.
The treats hold together through the sticky rice syrup and nut butter, with vanilla enhancing the flavor. The brown rice cereal provides the classic crunch but with a gluten-free and vegan component, depending on the cereal used. These bars are firm yet tender enough to bite without crumbling excessively.
They are ideal as a snack or lunchbox treat and can be stored in an airtight container in the refrigerator for up to a week or frozen for longer shelf life. The recipe can be halved for smaller batches and relies on using crispy (not puffed) rice cereal for the proper texture.
With no baking required and straightforward ingredients, these treats provide a homemade vegan option that fans of classic rice crispy desserts can enjoy.
Ingredients
- 1 cup peanut butter If using unsalted, add a rounded ¼ teaspoon fine sea salt, natural salted, or sunflower seed butter (for nut-free
- 1 cup brown rice syrup
- 1 ½ teaspoons vanilla extract
- 7 to 7 ½ cups brown rice cereal See brand recommendations in post above, crispy
Instructions
- Line a 9x13 rectangular dish or two 8x8 baking pans with parchment paper. Allow paper to overhang the edges for easy removal.
- In a large soup or stock pot combine the nut/seed butter, brown rice syrup, and vanilla. Stirring frequently, cook over medium-low heat until warm and smooth, about 2 or 3 minutes.
- Remove from heat, and stir in 7 cups of the cereal. Continue mixing until the cereal is fully incorporated. If the mixture seems too wet and sticky, add another ½ cup cereal.
- Transfer the mixture to the lined pan(s) and press down evenly. A flat object like a spatula makes this easy. Use a small piece of parchment paper underneath the spatula to prevent sticking.
- Refrigerate the rice krispies uncovered until firm and cool, about 30 minutes. Then lift out onto a cutting board, and cut into squares. Serve now or store in an airtight container in the refrigerator for up to one week.
Notes
- Use crispy brown rice cereal rather than puffed rice to achieve the best texture.
- If using unsalted nut or seed butter, add about ¼ teaspoon of fine sea salt to balance flavors.
- To make a smaller batch, halve the ingredient amounts and use an 8x8 pan instead of a 9x13.
- Store treats in an airtight container in the refrigerator for up to 1 week or freeze them for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32squares
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1treat | |
| Calories | 110kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 61mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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