Chocolate Peanut Butter Rice Crispy Treats

Low fodmap, vegan, gluten free friendly

Originally published: November 25th, 2019

Rice crispy treats have been on my mind. Now that the holidays are in full swing I thought it would be fun to recreate this classic. To make these gluten free I opted for the Arrowhead Mills brown rice cereal, though I’m sure it would be great with the OG Rice Krispies. This recipe can be low fodmap but you’ll need to use sunflower seed butter as your base instead of peanut or almond butter. I’ve tested this recipe with almond butter, sunflower seed butter and peanut butter so I can assure you whatever option you choose, you won’t go wrong. This entire recipe can also be made in the microwave too. Let the holiday baking begin!

Ingredients

3/4 cup creamy peanut butter with no salt (in order to make it low fodmap sub with sunflower seed butter)

1/4 cup maple syrup

1/2 cup vegan marshmallows

1-2 tbsp Miyoko’s vegan cultured butter (sub regular butter if you aren’t vegan)

2 tsp vanilla extract

1/4 tsp sea salt

2 tbsp cacao powder

2 cups brown rice cereal (I used Arrowhead Mills)

Method

Line an 8x8 baking pan with parchment paper.

In a non-stick saucepan melt the Miyokos butter and marshmallows (can do this in a microwave)

Once melted, add in the nut butter, maple syrup, sea salt, vanilla extract, collagen (if using), cacao powder and stir until smooth.

Turn the burner off and add in the brown rice cereal cup by cup until everything is thoroughly combined.

With a spatula, transfer the contents of the pot into the baking sheet. Evenly spread the filling throughout the sheet, top with more sea salt, and then put in the fridge for 30-45 minutes. You’ll want them to be cold/solid before cutting into them.

Once the rice crispy treats are firm enough, cut them into squares. I like to take the parchment paper out of the pan and then cut them. Once cut, store these rice crispy treats in an airtight container in the fridge.