These healthy fudge rice krispy treats are decadently rich, slightly chewy with a crispy crunch and if you know me by now, full of ingredients that won’t leave you feeling guilty right after digging into a few pieces. Because trust me, these are THAT good.

Very similar to those Rice Krispy treats from Kellogs that we all used to love as kids when we knew no better. But these fudge rice krispy treats are fudgier, healthier (duh) and of course, yummier! I swapped out the GMO Kellogg’s rise Krispy cereal with an Organic, Crispy Brown Rice Cereal from Erewhon. This is a wholegrain cereal that contains less than 1g sugar per cup in the form of brown rice syrup.

One important things to note is that the only sugar present in this entire recipe (brown rice cereal included). Is brown rice syrup.

Brown rice syrup as the name suggests, is syrup made from brown rice. This stuff contains no fructose which makes it FODMAP friendly and is milder in sweetness. This means you body can better use this as energy and digest it properly. So, there’ll be no spike in those blood sugar levels. Which means there’s really no excuse not to whip up a batch of these now to keep in the freezer for whenever you need a sweet treat.

A friendly word of warning. If you have kids (or a husband with a sweet tooth). You may want to hide these in the back of the freezer if you want them to last more than 2 days.

These Fudge Rice Krispy Treats Are

Gluten Free
Low FODMAP
Dairy Free
Vegan
Refined Sugar Free
Soy Free
No Bake

Want more chocolate ideas? Check out these no bake recipes.

Fudge Rice Krispy Treats

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Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

squares

Prep time

minutes

Setting Time

hours

These fudge rice krispy treats trump the old classic. Why? because they’re better for you! And to all the Low FODMAP people out there – this one’s for you.

Ingredients

1 cup almond butter
3/4 cup brown rice syrup
1/2 cup coconut oil, melted
1/2 cup cacao powder
1 1/2 cups + 2 tbsp krispy brown rice cereal
Pinch of sea Salt
1 tsp vanilla essence

Directions

In a medium bowl mix the almond butter with melted coconut oil until fully incorporated.
Add in the brown rice syrup, salt and vanilla and vigorously stir together until all ingredients are mixed well.
Stir in your cacao until you have a thick dark brown “batter”
Carefully stir in the 1 1/2 cups rice krispies
Transfer to a lined 8×8 baking tin, lined with parchment paper, ensuring the batter is evenly spread.
Sprinkle over the additional 2 tbsp of rice cereal and place in the freezer for at least 2 hours.
Once set, remove from the freezer and cut into 16 even squares.
Enjoy a piece (or two) and store the remainder in a tupperware container in the freezer.