Resolutions are contagious even if you haven’t made any promises of your own. Yesterday I made cauliflower pizza crust instead of my regular gluten-filled dough, and in the last few days, I’ve been feeling weird about making dessert. We just polished off batch of holiday snickerdoodles, but I just couldn’t bring myself to bake another full-on indulgence even though I wanted to. I thought these brown rice crispy treats would taste like a compromise, but I loved them! Each bite seemed like actual dessert.
With peanut butter and honey binding them together, these bars could really be eaten anytime of day. Dessert—of course, but I thought they were totally acceptable for breakfast or a snack. I used puffed brown rice cereal along with almonds, pistachios and white chia seeds. These no-bake bars were so simple. I drizzled them with a mixture of bittersweet chocolate and coconut oil. They didn’t last long before my son and I devoured them all. I predict another pan in our near future.
Brown Rice Crispy Treats
Adapted from Donna Hay
3 cups puffed brown rice cereal
1 cup sliced almonds
1/2 cup shelled salted pistachios, roughly chopped
1/4 cup white chia seeds
1/2 cup honey
1/2 cup smooth peanut butter
1-1/2 ounces bittersweet chocolate, roughly chopped
1 teaspoon coconut oil
1 teaspoon flaky sea salt
In a large bowl, combine the brown rice cereal, almonds, pistachios and chia seeds. In a small saucepan over medium heat, melt the honey and peanut butter until they are a warm, pourable consistency, about 3 minutes. Stir to combine and fold into the dry ingredients.
Transfer the cereal-nut mixture to an 8-inch square pan lined with parchment paper. Press it into a compact even layer. Chill in the refrigerator for 1 hour until set. Slice into 16 equal squares.
Place the chocolate and coconut oil in a microwave-safe bowl. In 30-second blasts, melt the chocolate. Stir to combine and drizzle over the bars. Sprinkle with flaky sea salt. Return the bars to the refrigerator to let the chocolate harden, about 30 minutes.
Leftover bars should be stored in an airtight container in the refrigerator.