I’ve been meaning to make a dessert from Alicia Silverstone’s Kind Diet cookbook for weeks now, and I finally made one last weekend. I’m excited to share it with you because it was such a hit over here!
This is a healthier, more fun version of the traditional favorite, Rice Krispies Treats. And these ones are tastier too!! Trust me. And if you don’t trust me, trust Alicia Silverstone.
What makes them healthier? Instead of using heaps of butter and marshmallows, we’re going to use brown rice syrup and almond butter. No dairy involved!
Note: In the actual cookbook, these are called Crispy Peanut Butter Treats, but she gives the option of almond butter instead of peanut, so I went with that.
- 1 box brown rice crisps cereal
- 1 3/4 cups brown rice syrup
- Pinch of fine sea salt
- 3/4 cup peanut butter or almond butter, unsweetened and unsalted (almond butter used here)
- 1/2 cup grain-sweetened, non-dairy chocolate or carob chips
Pour the brown rice cereal into large bowl.
Heat the brown rice syrup and pinch of salt in a saucepan over low heat until the syrup liquefies.
Add the almond butter (or peanut butter) to the liquid syrup and stir until well combined.
Pour the syrup/almond butter mixture over the cereal and mix well with a wooden spoon.
Once mixed and cooled to room temp, stir in the chocolate chips. If you don’t wait until the mixture is cooled, you’ll have melted chocolate instead of chocolate chips. (I actually had a little bit of both in mine!)
Turn the mixture into an 8×8 or 9×13 baking dish. Wet wooden spoon and press mixture evenly into the pan. Let cool for 1 hour.
Cut into squares or bars. Serve to friends or eat them yourself. 😉
These are so yummy. I hope you make them!