Alicia Silverstone, author of the “Kind Diet”, has a recipe for a healthy “vegan-ized” version of the childhood favorite, rice crispy treats. In her book, she writes that she often takes these with her when she travels to satisfy cravings for something sweet or in case she misses a meal or needs a quick snack.
Since I am heading out the door tomorrow to go to DC for work, I figured I would whip up a batch of these to take with me. Coming home to these in my hotel room will make it that much easier to skip dessert at the company dinner. I left out the chocolate chips to make them a bit healthier and they are still delicious.
Ingredients
1 3/4 cups brown rice syrup
1 pinch sea salt
3/4 cup peanut butter or almond butter (all natural)
1 box brown rice crisps cereal
1/2 cup grain-sweetened (dairy free) chocolate chips (optional)
Directions
Heat rice syrup with a pinch of salt in a saucepan over low heat. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.
Pour entire box of cereal into a large bowl. Pour rice syrup mixture on top. Use a wooden spoon to incorporate everything together (mix in grain-sweetened chocolate chips at this point, if using).
Press down into an 8"×8" or 9"×13" baking dish. Wet your fingers as your press down to keep them from sticking. Let cool for 1 hour before cutting into squares.
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