Chocolate-Covered Rice Treats {Gluten-Free, Vegan}
A sweet and salty treat kids and adults will love! Upgrade traditional rice treats with this recipe. Use any nut or seed butter of choice to fit your dietary needs and preferences. Gluten-free and vegan
Equipment
- Small saucepan
- 8x8 baking tin or silicone muffin mold
Ingredients
For the rice treats
- 1 cup unsweetened cashew butter nut butter, or peanut butter
- ¼ cup coconut oil soft or melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt omit if your nut butter has salt
- 2 cups puffed rice cereal
For the chocolate coating
- 1 cup dairy-free chocolate chips or chopped dark chocolate
- 2 tablespoons coconut oil melted or soft
- Sea salt for sprinkling (optional)
Instructions
- Coat an 8-by-8-inch baking tin with cooking spray and line with parchment paper, leaving an inch overhang on two sides.
- In a small saucepan over medium-low heat, combine the nut butter and coconut oil. Whisk to combine until blended and creamy, and no nut butter clumps remain, about 5 to 7 minutes. Remove from heat and allow the mixture to cool for 15 minutes.
- Meanwhile, place the puffed rice cereal in a large bowl.
- Once cooled, add the maple syrup, vanilla extract, and salt (if using) to the nut butter mixture and stir to combine. The maple syrup will thicken the mixture, so stir and transfer quickly to the bowl with the rice cereal.
- Stir until the rice cereal is fully coated with the nut butter mixture. Use the back of a spatula to press it firmly into the bottom of the pan until even.
- To make the chocolate coating (if using), combine the chocolate chips and coconut oil in a microwaveable safe bowl. Microwave for 1 minute, then stir until creamy fully melted.
- Pour the chocolate mixture over the rice treats until the top is mostly covered. Sprinkle with the sea salt (if using). Place the pan in the refrigerator to set for at least 4 o 6 hours. Remove the contents from the pan and slice into squares.
Notes
Storage: Cover loosely with aluminum foil or place in an airtight container and store in the refrigerator for up to 10 days.