I have another great recipe using cereals to share with you. Enjoy!
Do you ever find yourself hungry for something a little sweet, but not wanting to go the full-blown dessert route or ruin dinner? Enter the health-ified version of Rice Crispy Treats. This recipe classifies as a relatively nutritious, hybrid snack-treat that is not too sweet, yet slightly indulgent.
So what makes these different from your ordinary Snap, Crackle, and Pop version? Let’s see … no refined sugars, in fact pretty low in sugar overall; two whole grain cereals for the price of one; coconut oil instead of butter or margarine; a little flax seed and nut butter for good measure; and, well, chocolate is a health food now, right?
They store really well in the refrigerator, where the coconut oil helps to keep them firm and crisp, but they will travel well (just a wee bit softer) and pack nicely into lunch boxes. And, if you aren’t in a chocolate mood, you can substitute raisins (and maybe some cinnamon) or other dried fruit for the chocolate chips / nibs.
Chocolate Chip Crispy Cereal Treats
This recipe is Dairy-Free, Egg-Free, Soy-Free, Refined Sugar-Free, optionally Vegan, optionally Nut-Free, and optionally Gluten-Free.
- 1/4 Cup Honey or Agave Nectar
- 1/4 Cup Nut Butter (peanut, almond, cashew, or even seed butter, you choose! I used cashew butter in the version pictured)
- 2 Tablespoons Coconut Oil
- 1/4 Teaspoon Vanilla Extract (optional)
- Generous Pinch of Salt (omit if using salted nut butter)
- 1 Cup Crispy Brown Rice Cereal (brands such as Erewhon have gluten-free varieties)
- 1 Cup Kamut Flakes Cereal (you can substitute more brown rice cereal or another small flaked or crispy cereal, if desired)
- 1 Tablespoon Flax Seeds, ground in your spice grinder
- 1/4 Cup (or more) Semi-Sweet or Dark Chocolate Chips, Chunks, or Nibs
Lightly grease a dozen muffin tins (if you have silicone muffin cups or good non-stick tins, then you can skip this step).
In a small saucepan over low heat, gently melt together the honey, nut butter, and oil. Keep in mind, you are just trying to melt them and combine, not cook them! Stir in the vanilla and salt, if using.
Remove from the heat and stir in the cereals and ground flax seed. Allow the mixture to cool for a couple of minutes, then stir in the chocolate (if you stir it in too quickly, it may melt a bit).
With a spoon, scoop the mixture into your muffin tins/cups, and gently press it in, evening it out with the back of your spoon. If you use your fingers, the mixture may stick a bit.
Freeze for at least 20 minutes. Pop out, and enjoy! Store any leftovers in the refrigerator or freezer in an airtight container. This will help to keep them crisp, firm, and fresh.
Yields a dozen snack-worthy treats
Filed Under: Alisa's Recipes