These chocolate rice krispie squares are my recent favourite dessert! In fact, puffed rice has become a regular item on my shopping list! Takes no more to 5 minutes and then can sit in the freezer while your making dinner! I have been ‘meal prepping’ them to bring for lunch. I have tried these with puffed quinoa and puffed wheat, both turned out successfully. Look of these puffed grains in a bulk foods store or the bottom shelf of the cereal aisle. Most grocery stores carry them!
Other uses for puffed rice: Add cinnamon, banana and maple syrup for a simple bowl of cereal. Add it to smoothie bowls, or granola!
Looking for more raw vegan treats? Try: Chocolate Peanut Butter Balls, 4-Ingredient Vegan Chocolate or Frozen Banana Snickers
- 5 Tbsp Coconut Oil
- 2 Tbsp Almond Butter
- 6 Tbsp Maple Syrup
- 1 tsp Vanilla
- ⅓ Cup Cacao
- 2 Cups Brown Rice Crisps (sub puffed wheat or puffed quinoa)
- Heat wet ingredients in a pot until melted. Remove from heat if it starts to smell burnt.
- Mix in cacao until you get a melted chocolate texture. Add in puffed rice and stir until covered.
- Press into a glass pan and freeze for at least 30 min (longer is better). Store in the fridge!
Leave a Reply