Brown Rice Crispy Treats Master Recipe - endless flavors, easiest "Cookie", 10 minutes

very up close photo of stacked brown rice crispy treats that are gluten free and vegan

Brown Rice Crispy Treats Master Recipe - endless flavors, easiest "Cookie", 10 minutes

Natural Brown Rice Crispy Treats are refined sugar free and only lightly sweetened. This 10 minute recipe is a MUCH healthier version of rice crispy treats, and it's ridiculously good!! I love making these especially for holidays: Christmas cookie platters, fall treats for lunch boxes and gatherings, Easter baskets (I cut them small and put them inside the eggs), Halloween night fun (instead of popcorn balls) and any other special occasions! GF, Vegan.

Course Dessert, Snack, Treat

Cuisine American

Keyword brown rice, gluten-free, low vitamin A, rice crispy treats, vegan

Prep Time 10

2 hours for the freezing of the treats 2

Total Time 2 10

Servings treats

Calories 144kcal

Author Megan

Cost $8.00

Ingredients

1 cup runny unsweetened unsalted creamy nut butter , seed butter, peanut butter, or tahini (For Halvah flavor some may prefer using 1/2 cup tahini + 1/2 other nut butter such as pecan or almond, so the tahini flavor isn't too strong; others will like the strong authentic all-tahini version that tastes so much like real halvah!: see Notes below.)
¼ cup pure maple syrup , agave or honey
2 tablespoons refined coconut oil , melted
¼ teaspoon quality salt
3 cups brown rice crispy cereal GF One Degree Organics’ product is the best
Optional add-in: freeze dried berries or bananas, chocolate chips, flake salt, natural sprinkles (See recipe ideas in the main post.)

Instructions

Line an 8x8-inch baking dish with parchment paper and set aside.
In a large bowl, mix together the nut/seed butter, maple syrup (or other sweetener) and melted coconut oil until smooth and fully blended, about 1 minute. Stir in the brown rice crisp cereal until evenly coated.
Transfer the mixture to the prepared pan, and press it down with a spatula until the surface is level and compact. For the most effective method, place another sheet of parchment paper on top and press down with the palm of your hand all over to flatten evenly and compactly.
Freeze for 1 to 2 hours. Once set, cut into 16 squares (or fewer if preferred) with a sharp knife and serve.
Store covered in the freezer for up to one month. The bars will soften after sitting at room temperature for 10 to 20 minutes but will hold their shape. We like them best straight from the freezer. If you pack them in lunches, insulated lunch boxes help to keep them cold. For cookie platters, serve on a frozen plate or pull from the freezer just before serving.

Notes

Halvah version

If you're making the tahini and honey version of this recipe, I like to make one change if my tahini is chilled and on the thicker side. Add:

1 Tablespoon + 1 teaspoon extra coconut oil
1 Tablespoon + 1 teaspoon extra agave, or honey

Warm the tahini just slightly (so it's room temperature) before whisking in the oil and sweetener.

This makes the mixture the right creaminess and creates a perfect treat.

Nutrition