Almond Butter Rice Crispy Treats

Perfect gilt Free snack! 

Makes 12 squares

Refrigerate 15 minutes


  • 1/2 cup brown rice syrup
  • 1/2 cup almond butter
  • 1 tablespoon coconut oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon fine sea salt, or to taste
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups gluten-free brown rice crisp cereal

For the chocolate topping:

  • 1/3 cup dairy free chocolate chips
  • 1/2 teaspoon coconut oil
  • Unsweetened shredded coconut, goji berries, almonds and cacao nibs for garnish 


  1. Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
  2. In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
  3. Stir in the rice crisp cereal until thoroughly combined.
  4. Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
  5. In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
  6. Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
  7. Slice into squares. Enjoy