So... I don't really know how to start this post. Baby Zand started school today, so I have been bawling my eyes out all morning. She is all grown up!!!!
Originally, this post was supposed to be super happy and exciting, because these rice crispy treats are AMAZING! Like, the best thing you have ever tasted, even better than the processed real thing!!!! And they are the only thing keeping me happy and sane right now, I am totally emotionally eating to make myself feel good!
If you just had a little one leave for their first day of school or you just want something gooey and sweet and sooooo delicious, you have to try this recipe. They are made with puffed brown rice (bonus point for finding sprouted puffed brown rice!). Melted almond butter and coconut oil make the gooeyness, freeze dried raspberries give it a little sour kick, and the chocolate chips makes it the best ever. It's quick to whip up, then just needs an hour in the fridge to set. And it will keep in the fridge for up to 2 weeks, but I promise you it will not last that long!!!
Preparation time: 15 minutes
Cooling setting time: 1 hour
Makes 12 good sized treats:
1 cup smooth almond butter
½ cup melted virgin coconut oil
⅓ cup honey
1 tsp vanilla
½ tsp sea salt
2 cups puffed brown rice
1 cup freeze dried raspberries
⅓ cup vegan chocolate chips
Combine all the wet ingredients in a small saucepan, and heat gently over medium heat. Stir constantly until you can feel it has become saucy rather than sticky.
Combine all the dry ingredients in a bowl, pour the sauce over the dry ingredients, and stir to combine well.
Fill into a storage container (size about 16.5x21.5 cm/ 6.5x8.5 inches), and place in fridge to set. This will take about an hour. Then you are ready to cut, and lift out your delicious treats.
For the Thermomix:
1. Into the mixing bowl, add
240g/ 8.5oz smooth almond butter
100g/ 3.5oz coconut oil
115g/ 4oz honey
1 tsp vanilla
and ½ tsp sea salt.
Set timer for 7 minutes, temperature at 60C/ 140F at speed 3.
50g/ 1.8oz puffed brown rice
140g/ 4.9oz freeze dried raspberries
60g/ 2.1oz vegan mini chocolate chips
and stir in reverse speed 3 for 30 seconds.
3. Fill into prepared container and let set.