Remember those Rice Krispies complete with marshmallows & extra sugar? Well these are like those, but 10x better AND chocolately!
When I was younger, I could absolutely devour the marshmallow Rice Krispies. Pure sugar delight for me. Now, I don’t think I would like the taste as much (as much, I’d still eat it all up!) I try to avoid any kind of processed or bleached sugar and it’s amazing how the sweet taste of maple syrup or honey is more than enough, plus noticeably more delicious!
These are sweetened with maple syrup and held together with tahini, which you can hardly even taste! The extra nuts and seeds are completely optional but certainly contribute to the texture and the nutritional content!
Did I mention these are easy to make? Simply mix everything together then patiently wait for them to harden, and eat!
I hope you try these chocolate bars out, and please let me know what you think and what variation you come up with! Enjoy!
Super Chocolate Rice Crispy Bars
- MAKES: 9 large bars
- TOTAL TIME: 15 min + 30 min cooling
3 1/2 cup brown puffed rice, I used this brand
1/3 cup slivered almonds, or any chopped nuts
1/4 cup sunflower seeds, or extra nuts or puffed rice
1/4 cup unsweetened shredded coconut
1 tbs chia seeds, optional
1/3 cup coconut oil, melted
1/4 cup tahini
1/4 cup pure maple syrup or honey
1 tsp pure vanilla extract, optional
Line an 8×8 baking pan with parchment paper.
In a large bowl, mix together all the dry ingredients. In another bowl, mix together the wet ingredients until smooth. You can also heat the wet ingredients in a small pot over low heat.
Pour the wet ingredients over the dry and stir until everything is evenly coated.
Press the mixture into the baking pan as firmly and evenly as you can. Press mini dark chocolate chips on top, if desried.
Place in freezer for 20 minutes or in the fridge for at least 30, the longer the better. Then let sit at room temp for a few so when you cut it, it doesn’t fall apart.
Use a sharp knife to cut into squares then enjoy! Save the leftovers in fridge.
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