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Healthy Rice Crispy Squares

Lose the marshmallows! Healthy rice crispy squares

My kids love rice krispie squares.

I stopped buying the Ooey gooey, marshmallow loaded squares over 2 years ago; yet my kids still beg me for them if they happen to spot them at the grocery store. I’ve been stalling their requests, telling them we would buy them one day; of course we never actually do.

My four year old recently told me off for my erroneous ways when he exclaimed in frustration, “but it’s already one day, TODAY!”

I knew it was time to turn to google for a respectable alternative.

I can’t for the life of me locate the recipe that inspired these delicious treats. It’s a shame because it was how I first learned about coconut butter (not the same thing as coconut oil). I’ll keep looking and post an update when I do.

I did find an easy recipe for coconut butter which can be handy if you live in a small town and don’t have easy access to a health food store. I haven’t tried it myself but the pictures look very similar to the stuff in the jar. Let me know how it goes if you do decide to make your own!

Oh! And just so you know, my 7 year old thinks these rice crispy squares taste even better than the “junky” ones ;)

Rice Crispy Treats
YIELDS: 40 mini muffins or 12, 2" square bars
 
INGREDIENTS
  • 3 cups lightly sweetened brown rice crisps (I use Nature’s Path Gluten free Crispy Rice)
  • 1 cup rolled oats
  • ⅓ cup unsweetened finely shredded coconut
  • 3 heaping tablespoons ground flaxseed
  • ¼ tsp sea salt or pink Himalayan salt
  • ¾ cup (100g) organic coconut butter (not oil) by Artisana (usually available in health food stores)
  • ¾ cup honey
  • 1 tsp vanilla extract
  • 3 tbsp agar agar flakes (you can find this in health food stores, usually in the seaweed section. It’s a sea vegetable that you can use to thicken puddings, etc.)
  • 1 cup semi-sweet chocolate chips - for chocolate rice crispy treats (optional)
DIRECTIONS
  1. Line a mini muffin tin with paper and set aside.
  2. In a large mixing bowl, combine brown rice crisps, rolled oats, shredded coconut and ground flax seed. Set aside.
  3. In a small saucepan over low heat, combine the coconut butter, honey, vanilla, salt and agar agar flakes. Stir constantly until everything melts together forming a smooth sauce. Heat until the sauce just starts to bubble then turn off the heat.
  4. Pour sauce over the rice crisps mixture and stir until evenly coated. If you are using the optional chocolate chips, melt these in the microwave or in a double boiler and add the melted chocolate to the mixture. Spoon a heaping tablespoon of the mixture into each mini muffin wrapper. Press firmly (with back of spoon) so that mixture is tightly packed. If you prefer rice crispy squares you can transfer the mixture to an 8 x 8 baking dish. Place muffin wrappers (or baking dish) in the fridge for about 30 minutes to allow the agar to set.
  5. If using a baking dish, cut into squares after the mixture has cooled.
  6. Store in an airtight container (or in a ziploc bag) in the fridge.

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