If you grew up in North America, you’ve probably eaten a rice krispie square or two. We’ve taken this old-time, classic treat and given it a happy, healthy, hippy makeover, swapping out all of the basic ingredients for more nutrient-rich subs.
Full of healthy fats, loads of fibre, and more antioxidant phytonutrients than you’ll even know what to do with, our treats really do treat the body well. Made with puffed quinoa and held together by a super(food) glue of almond butter, tahini, and brown rice syrup, this mixture tells marshmallows what’s up.
For a little more nutritional leverage, we also stuffed them with some other tasty bits like toasted coconut, pecans, and almonds, and some dark chocolate for good measure. They’re treats, after all.
- ¼ cup tahini
- ¼ cup brown rice syrup
- ½ cup almond butter
- 2 tsp almond extract
- 1 Tbsp raw honey
- 1½ cups unsweetened puffed quinoa cereal (like these) or brown rice crispies
- ⅓ cup sliced almonds
- ⅓ cup raw hazelnuts or pecans
- ⅓ cup unsweetened coconut
- ½ tsp cinnamon
- Pinch of salt
- ⅓ cup dark or semi-sweet chocolate chips
- Toast the almonds in a skillet over medium-low heat for a few minutes until golden brown. Remove and set aside. Repeat with the pecans or hazelnuts. If you’re using hazelnuts, place the warm toasted nuts in a clean, dry dishtowel and rub to remove most of the skins. Once they’re toasted (the pecans or hazelnuts), roughly chop them and set them aside. Finally, toast the coconut, remove it, and set aside.
- In a large, heavy-bottomed pot combine the tahini, brown rice syrup, almond butter, and almond extract over medium heat. Stir continuously until warm and blended. Remove from the heat, add the honey, and stir to combine.
- Gently add in the remaining ingredients, in the order they’re listed to prevent the cinnamon from clumping and the chocolate from melting too much. Mix thoroughly until everything is combined and holds together.
- Evenly press the mixture into an 8 x 8 square pan and chill until set, about 1 hour.