These puffed treats are the perfect late-afternoon snack or sweet treat to bring into work. I made a batch for my lab-team meeting and they were gone in seconds! Adding real peanut butter and chocolate is a decadent flare to a traditional “rice-crispy.” The brown rice adds a popped-crunchy texture! These are so addicting!
Why can you feel good about this recipe?
- Vegan
- Low-FODMAP diet friendly
- Healthy fats in coconut oil
- Peanut butter protein
- Simple, cheap, and delicious
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PREP: 5 minutes; COOK: 5 minutes; COOL: 20 minutes in the freezer; SERVE: cool
LEVEL: EASY
ALL YOU NEED:
- 3 cups of puffed brown rice cereal (I found some at Whole Foods!)
- 1/3 c 100% cacao powder
- 6 tbsp pure maple syrup (or
- 4 tbsp coconut oil
- 1/4 c crunchy peanut butter (or almond butter or any other nut butter)
- 1 bar of dark chocolate, melted (I love Theo’s ORGANIC and FAIR-TRADE dark chocolate!)
- 1 drop of vanilla (optional)
- Optional to stir in at the end: M&M’s, Peanut Butter M&M’s, chocolate chips, peanuts, or sprinkles.
5 SIMPLE STEPS:
- On low heat, stir maple syrup and coconut oil in a saucepan. Add cacao powder and peanut butter, stirring thoroughly until smooth and melted (do not cook for longer than 7 minutes to avoid burning the cacao). Add vanilla last.
- Pour cacao mixture over rice puffs. Stir thoroughly until all rice puffs are covered in cacao mixture evenly.
- Place mixture in individual cupcake liners or in a baking tin lined with foil (makes squares).
- Optional: melt more peanut butter or chocolate peanut butter over low heat to pour over the top.
- Freeze for 20 minutes to overnight. Cut and enjoy cooled. (They will melt if left out at room temperature for more than 15 minutes.)
Cheers! Good food, good mood, good LIFE!
BONAPPETITLIFE
Contact me with any questions or suggestions: bonappetitlife@gmail.com
BONAPPETITLIFE 