Place peanut butter, oats, cinnamon and sea salt in a large bowl. Set aside. In a food processor, process almonds, coconut, flax seed, maple syrup and dates until combined and crumbly. Pour into bowl with peanut butter and oats and stir to combine until sticky (you can use your hands). Once combined, place in refrigerator for 30 minutes to harden. Remove and roll into truffle sized balls. Store in refrigerator or freezer in tightly sealed container.
Everyone loves Rice Krispie Treats, but they aren’t always the healthiest, and they are loaded with high fructose corn syrup. This version is healthy, and is loaded with good fats, protein and deliciousness. Your kids will love them more than the real thing! They are so good with a tall glass of almond milk or your favorite nut milk!
INGREDIENTS
- 1 cup raw almonds
- 2/3 cup raw sunflower seeds
- 1/3 cup rolled oats
- 1/2 tsp pink Himalayan or Celtic sea salt
- 2 cups of organic brown rice crisp cereal
- ¼ cup cashew butter
- 3/4 cup organic brown rice syrup
- 1 Tbsp coconut oil
- 1 tsp organic vanilla extract
- 1 bag of vegan chocolate chips
Using a food processor with the S-blade, process almonds, sunflower seeds, sea salt and oats until pulverized but still chunky. Pour into a large bowl along with one cup of the chocolate chips and the brown rice crisp cereal. Meanwhile, in a small saucepan over low heat, combine cashew butter, rice syrup, coconut oil & vanilla extract together stirring constantly until cashew butter is melted and combined with rice syrup. Pour cashew butter mixture over dry ingredients and stir well to coat evenly. Pour into a greased 9×11 glass casserole dish. Using a double boiler, melt remaining chocolate chips and stir until smooth. Spread melted chocolate over rice mixture evenly and refrigerate for at least 2 hours to set. Once set, cut into squares and serve! Keep refrigerated in a tightly covered container.
