Vegan Peanut Butter Raw Chocolate Rice Krispie Recipe

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Vegan Peanut Butter Raw Chocolate Rice Krispie Recipe

These are so good- and actually, I made them what feels like forever ago… (though it was maybe a month or so), but I still remember them fondly!

I had been wanting to make rice krispies for forever, but I wasn’t about to shell out $9 for a bag of organic rice crisp cereal. So, imagine my delight when I saw a big bag on sale for $5.99- immense! The universe told me that it was time to make rice krispies.

You can definitely make this recipe by using brown rice syrup instead of barley malt syrup (to keep it gluten free), but the latter was on sale (score).  So after standing at the check out, Googling whether or not one could make vegan rice krispies with barley malt, and thinking “What if this is my last day on earth and I’m spending it Googling barley malt syrup? That’s ok.”,  I was fairly confident that it was possible to get a good rice krispie with it.IMG_1127

This is a recipe I love because it has that classic rice krispie crunch and chew, yet keeps the cacao raw. One day, I’m sure there will be a “raw crisped rice”. But not today. So this great “combo” recipe uses a lot of non-raw ingredients, but keeps the cacao raw, which is what we are looking for. Give them a go and let me know what you think! (And then invite me over for a tea party =) ).

Cacao Peanut Butter Nice Crispies  thank you, Chocolate Covered Katie for the recipe inspiration!
    • 3 cups rice crispies (I used gf brown rice crispies- not these ones, but these look super) (95g)
    • 2 1/2 tsp pure vanilla extract (10g)
    • 1/2 tsp salt
    • 1/2 cup plus 2 tbsp Peanut Butter or Almond Butter (145g)
    • 1/2 cup barley malt (or use brown rice syrup to make it GF) (115g)
    • 1/4 cup cocoa powder (20g)
    • 40 g Zimt baking chocolate

Here is what you do: On the stove, or in your dehydrator if you have one, melt your nut butter with your liquid sweetener (barley malt or brown rice syrup), and add in cocoa powder, salt, vanilla extract and stir, stir, stir until very well incorporated and smooth. Then, put your rice crispies into a big bowl and pour the melted mixture overtop. Try to stir it in with a spoon but you will likely need to use your hands to get it all mixed up together.

Press into a 9×9 inch pan that you have lined with eco-friendly plastic wrap (or that is non stick). Melt your chocolate over a double boiler, making sure it does not heat up too high, and then pour over the mixture you pressed into the pan. Pop into the fridge (or freezer if you need them immediately), and then cut into squares once the chocolate has solidified. Yum- enjoy!


xo emma

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