Vegan/ Gluten Free Rice Crispy Bars with Almond Butter
Updated: Jun 30
I love Rice crispy bars. I also love almond butter that’s why these bars are awesome. I honestly have not had a bowl of cereal in a year, until I bought the boxes of brown rice crispies to make these bars. I straight up bought 2 boxes of puffed brown rice cereal and then Saturday morning woke up hungry and ate a bowl, it was the best. Cereal is great for lazy people who maybe don’t have time to cook or are too tired or busy.
These almond butter rice crispy bars are also a quick recipe only containing less that 10 ingredients they are also no bake. Hallelujah. No bake saving you time on preheating that oven because some days ain’t nobody got time for that. All together I would say this recipe takes 10-15 minutes max.
Ingredients for recip
1.5 cup room temp creamy almond butter
1 cup brown rice syrup
1 box rice crispy's cereal
¾ c. cocoa powder
½ c. coconut oil
½ c. coconut Sugar and 1/8 tsp Stevia (Stevia optional)
Essentially this recipe is just dumping all the ingredients together and mixing. To start mix room temperature almond butter and brown rice syrup in a separate bowl incorporate well. Mix the almond butter and brown rice syrup mixture into a large bowl adding box of rice crispies incorporate well and stirring until every last rice crispy puff is coated.
Get a deep cake pan and cover with parchment paper then add your rice crispy almond mixture to the pan. Spread evenly with a rubber spatula.
Directions for chocolate spread
Incorporate the cocoa, coconut oil, and coconut sugar and stevia into a small pot heat on low heat until all ingredients are melted.
Then pour on top on rice crispy bars spread evenly.
Lastly refrigerate bars for 1 hour before cutting into bar shapes. Once the chocolate top has firmed up you can take out cut into sections and enjoy.