Chocolate Crispy Treats
I have very fond childhood memories of my older sister, Emma, whipping up a batch of rice crispy squares after school, which we would then devour whilst watching The Ellen Show. Oh, to be 9 years old again.. But seriously, rice crispy squares are a classic treat.
As I’ve mentioned before, I work at a bakery, and recently we have been offering these gorgeous, size-of-your-face rice crispy squares. I’d be lying if I told you that I hadn’t given one a try haha. As good as classic rice crispy squares taste, they aren’t stellar from a nutritional standpoint. Cue the crispy treats!
This recipe is in part inspired by my love for rice crispy squares as well as by a family that I babysit for, they make a similar treat for their kids to snack on. And hey, if two 2 year olds can love a healthy twist on rice crispy squares, then anyone can!
When I set out to make my own crispy treat recipe I knew two things:
- They had to somehow incorporate chocolate (cause chocolate!)
- They had to be allergen friendly (cause it totally sucks to not be able to enjoy treats due to dietary restrictions, trust me)
These crispy treats are: gluten free, vegan, nut free, refined sugar free, oil free, and low FODMAP friendly. Wow,that’s a mouthful! But fear not, they are still absolutely delicious and super easy to make. Instead of using classic puffed rice cereal I used GoGo Quinoa Royal Quinoa Puffs and the results were mouthwatering. I used pumpkin seeds and cacao nibs as additional add-ins, but this recipe can 100% be adapted to fit your fancy. For example, you can use chopped almonds in place of the pumpkin seeds or chocolate chips in place of the cacao nibs. Anything goes! Go crazy with your add-ins and have a little fun!
These no-bake treats are sure to become your newest addiction 😉
Let me know what you think if you give these bad boys a go!
xx
Ashley
Ingredients
- 2 cups GoGo Quinoa Royal Quinoa Puffs
- 1/2 cup raw pumpkin seeds
- 1/2 cup cacao nibs
- 1/2 cup brown rice syrup
- 1/4 cup sunflower seed butter (or nut butter of choice)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 tablespoons cacao powder
Instructions
- Lightly grease and line an 8x8" baking dish with coconut oil and parchment, set aside.
- In a medium bowl, mix together the puffed quinoa, pumpkin seeds, and cacao nibs.
- Add the brown rice syrup, sunflower seed butter, vanilla, salt, and cacao powder to a medium sauce pan. Slowly melt the ingredients over medium heat, whisking constantly until the ingredients are fully combined and have a very runny consistency. Remove from the heat.
- Pour the wet mixture over the dry ingredients and, using a baking spatula or wooden spoon, stir until the dry ingredients are coated in the wet.
- Transfer the mixture to the prepared baking dish. Lightly wet your hand with water and press the mixture down evenly. Pop the baking dish into the fridge and alowl the treats to set for about one hour. Store in the fridge.