As a child, I never liked Rice Crispy Treats - or as they're commonly known in Australia, LCM Bars. They were too sticky, too sweet, too sickly, too eugh.
One summer I was hit with the urge to bake, only to be told by my Mum "Kristy... don't turn the oven on - it's too hot". I wracked my brain and decided I needed to make a no-bake treat. This was when I first created my peanut butter rice crispy treats.
In addition to being a lot healthier, they weren't sticky, weren't sickly sweet and I actually LOVED them - success!
These Honey Almond Butter Rice Crispy Treats are incredible. Even Jesse who hates Rice Crispy Treats loved these - and he didn't even want to try them to begin with! I made one double batch and within a few days they had all disappeared!
I like to keep them in the freezer so they're really hard and chewy, but Jesse likes them at room temperature or in the fridge - so see what you like best!
healthy, gluten free, sugar free, (can be) vegan, low fat
3 cups gluten free puffed rice (I used Freedom Foods Rice Puffs)
1/2 cup almond butter (bought or homemade)
1 tbsp + 1 tsp honey (I used vanilla honey - if you want to make it vegan, use brown rice syrup)
Line a small cake/loaf tin with baking paper or use silicone muffin cups.
Combine all of your ingredients until all of your cereal is coated.
Pack your mixture into your tin/cups, pressing down quite firmly to get the mixture to stick together.
Place in the fridge or freezer to chill until firm.
How easy is that?! And delicious!
But tell me, what was your favourite childhood treat?
When I was little, my Pa always bought us these strawberry yogurt frogs from the Health Food Shop and I adored them. When he passed away, one of the first things I did was head to the Health Food shop to buy some because they made me think of him. I wish I could eat them now! (Go away, strawberry intolerance!)
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