5 ingredient Rice Crispy Treats

 
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Because who didn't love rice crispy treats as a kid!? ðŸ¤¤ Instead of refined sugars these vegan friendly treats are sweetened with medjool dates, which gives them that perfect squishy stickiness. This no fuss snack only takes 10 minutes to make and you could fool your kids into thinking they're a treat, go on, I dare you.

INGREDIENTS 

  • 3 cups of puffed brown rice

  • 1 cup soft medjool dates, pitted (if they aren't soft enough, place in boiling water for 30 minutes)

  • 3/4 cup of nut butter of your choice (or substitute for sunflower seed butter if you plan on sending them to school with kids who have a strict no nuts policy)

  • 1 TSP Pure vanilla extract

  • 80g block of Lindt 95% coca dark chocolate


    METHOD

  • In a food processor combine the medjool dates, nut/seed butter, and vanilla extract.

  • Blend to form a thick sticky paste, you will likely need to stop and stir frequently. If absolutely necessary you can add 1-2 tablespoons of either maple syrup or coconut oil to get it to blend. Do not add liquid or the bars will turn out soggy.

  • Transfer the date paste to a bowl and microwave for 30-60 seconds to soften. Or heat on the stove top until soft. It will not change in appearance, but makes it much easier to mix into the rice so don’t skip this!

  • In a large mixing bowl, combine the puffed rice and the date paste and mix until evenly coated (you may need use your hands).

  • Press firmly into a baking dish lined with parchment paper.

  • Melt chocolate in a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted. You can also melt the chocolate in a small saucepan over very low heat if you prefer. Pour melted chocolate over the bars and tilt your pan to spread out the chocolate evenly.

  • Refrigerate for at least 30 minutes or until firm.

  • Slice and enjoy! They do not need to be kept in the fridge, but will last longest that way.

Amanda Lupica