Yesterday I posted about finding inspiration on Pinterest. The recipe for these Crispy Treats were found there and were posted by Beaming Baker. You can click here to link to her original post.
I changed the recipe a bit and added some chocolate chips. This recipe came together so easily and is gluten free, dairy free and vegan.
1/3 cup unsweetened coconut shreds or flakes
1/3 cup sliced almonds
3 cups vegan gluten free brown rice crisp cereal
1/3 cup natural almond butter
1/3 cup pure maple syrup
1/4 cup chocolate chips (optional)
Line an 8 inch square baking pan with parchment paper.
Bring a small skillet to medium heat and add the coconut to toast. Stir often and in about 3-5 minutes coconut will start to tan. Remove from heat and add to a large mixing bowl. Add in the almonds and crispy cereal and stir until well combined.
In a small saucepan over medium low heat add the almond butter and the syrup. Wisk together until well blended and warm until mixture starts to bubble. Add to the dry ingredient mixture. Stir and fold until well combined. Add the chocolate chips if desired and stir to incorporate.
Pour into the prepared pan and flatten out into an even tightly packed layer using a spatula.
Chill in the freezer for 30-40 minutes. Remove and slice into 16 squares. Store in an airtight container in the refrigerator or freezer for up to one week. I packaged mine in snack bags so they are ready to pack in lunches.
Here they are – ready to go.