Chocolate Rice Crispy Treats Recipe
Healthy vegan Rice Crispy Treats are made with puffed 7-grain cereal, almond butter, found cacao powder and a boatload of healthy omega 3-powered seeds- chia, sunflower and pumpkin seeds. A delicious chocolatey fix, full of nutritious ingredients. Note: These must be refrigerated.
How to Make the Best Chocolate Rice Crispy Treats
Chocolate Rice Crispy Treats are a delicious and nutritious twist on the classic childhood favorite. These vegan-friendly treats combine the satisfying crunch of puffed cereal with protein-packed seeds including chia, sunflower, and pumpkin seeds, all bound together with creamy almond butter and rich cacao powder. Perfect for anyone looking for a healthier snack option that’s still indulgent and delicious.
What makes these treats so special is the combination of wholesome ingredients that pack serious nutritional value. The mixture of seeds provides omega-3 fatty acids, plant-based protein, and essential minerals, while the cacao powder delivers antioxidants and that chocolatey flavor everyone craves. The toasted cereal and seeds add a wonderful texture and depth of flavor that sets these apart from store-bought versions.
These treats come together quickly and require no baking, just a short refrigeration time. They’re perfect for meal prep, lunchbox additions, or afternoon snacks. Store them in the refrigerator for up to 2 weeks or freeze them for longer storage. Just remember to keep them chilled, as they’ll soften at room temperature.
Chocolate Rice Crispy Treats
Healthy vegan Rice Crispy Treats are made with puffed 7-grain cereal, almond butter, found cacao powder and a boatload of healthy omega 3-powered seeds- chia, sunflower and pumpkin seeds. A delicious chocolatey fix, full of nutritious ingredients. Note: These must be refrigerated.
Ingredients
Cereal and Seeds
Binding and Flavoring
Instructions
Prepare Ingredients
- Toast the puffed cereal, pumpkin and sunflower seeds in a 350°F oven until crispy, about 20 minutes, stirring halfway through. Place in a bowl along with other seeds.
Make the Binding Mixture
- Heat the almond butter, maple syrup (or other sweetener), coconut oil, vanilla and salt in a small pot until melted and well combined.
- Turn heat off, then stir in cacao powder and cinnamon and quickly pour over the cereal seed mixture and mix well.
Set and Cut
- Pour into a parchment-lined 8 x 8 baking dish, and press down firmly with a spatula to create a uniform thickness.
- Refrigerate until firm (hard), 4 hours.
- Flip onto a cutting board, remove parchment and cut into 16, two-inch squares.
- Cover and store in the fridge for up to 2 weeks, or freeze for 6 months.
Notes
- These treats must be refrigerated to maintain their texture. They can be frozen for up to 6 months. Feel free to customize the seeds based on what you have on hand.
