There are certain kitchen tasks that I dislike more than others. Things like cleaning the inside of the microwave, or washing the straw and valve pieces in the kids’ water bottles. But I particularly dread opening up a new jar of almond butter. Natural nut butters separate after packing, so when you open that new jar, you need to mix the ground almonds and oil back together to get a consistency you can actually use. I usually go through at least a tablespoon, a butter knife, and a chopstick by the time I’m done. (And by done, I mean given up.)
The last time though, I went nuclear and just dumped everything into the food processor. It worked fabulously! Since I had creamy, blended almond butter in half the time as usual, I decided to make a little treat with it.
I used all the flavours we love: almond, chocolate, maple, vanilla, and coconut, along with that old standby, Rice Krispies cereal. Note that regular Rice Krispies contains balt marley extract which does have gluten in it, so if you’re avoiding gluten you can either use a different brand of gluten-free crispy rice cereal or use Rice Krispies’ gluten-free brown rice variety (available in Canada).
I used almond butter, real maple syrup (don’t even with that maple-flavoured corn syrup stuff), vanilla extract, and cocoa powder for the base, and then pressed it into the pan before topping everything with a little more dark chocolate and shredded coconut. The kids were clamouring to get a taste before I even got it out of the pot, so we may have been a little short when it cam time to put it in the pan. (But happy kids!)
A little sweet and a little chewy, they were a huge hit! These delicious chocolate and almond butter crispy rice squares didn’t last very long at all. Guess I need to make another batch!
- 1/2 cup semisweet chocolate chips or dark chocolate
- 2 teaspoons coconut oil
- 1-2 tablespoons unsweetened shredded coconut
- Place almond butter, maple syrup, cocoa, vanilla, sea salt, and cinnamon in a large saucepan.
- Heat slowly over medium-low heat, stirring continuously until well blended into a glossy brown paste.
- Remove from heat and slowly add crispy rice cereal while stirring until all cereal is well-coated.
- Transfer rice cereal mixture into a lightly greased (I used coconut oil) 8"x8" baking dish and firmly press down. Set aside to cool.
- In a small saucepan over low heat, slowly melt chocolate and coconut oil, stirring frequently until smooth liquid.
- Pour chocolate evenly over cooled cereal mixture and sprinkle shredded coconut on top.
- Place pan in fridge to chill for an hour before cutting squares.
- You can substitute peanut or another nut butter if you don't have almond butter.
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