RECIPE: Chocolate Sprouted Rice Crisps

Chocolate Sprouted Rice Crisps || Be Sol-Ful

Last week my mom found a recipe for Chocolate Crunch through Pinterest, but we played around with the recipe to eliminate the use of oil/butter (the original recipe called for a stick of butter) and keep the ingredient list short and sweet. The end result was melt-in-your mouth delicious! Chances are, you already have two of the ingredients in your kitchen. You can use any brand of chocolate chips OR make your own chocolate…but I took the easy and convenient route…sometimes you gotta do that when you’re a mom to a toddler that doesn’t nap!

Chocolate Sprouted Rice Crisps {vegan, gluten-free, soy-free, oil-free}

What you need:

  • 1 bag of Enjoy Life chocolate chips
  • 4 TBSP organic creamy peanut butter, unsalted* (we buy either Trader Joe’s or Costco brand, as the only ingredient is peanuts)
  • 4 cups Veganic Sprouted Brown Rice Crisps (or your choice of rice crisps cereal)

* can use sunflower seed butter or almond butter

Enjoy Life Chocolate Chips

This is the only brand of chocolate chips we’ve used over the past few years because not only are they vegan, but they’re also soy-free and gluten-free. They also come in larger chips and chunks.

Veganic Sprouted Brown Rice Crisps

This cereal can be found in most natural food stores. We bought it from Whole Foods and it’s currently on sale until December 2nd for $4.49 a box. I like that the ingredient list is super short and it’s only sweetened with coconut sugar.

How to:

  1. Slowly melt your chocolate chips in a double boiler over low-med heat, stirring frequently.
  2. Just before all the chips have melted, add the peanut butter and stir until evenly incorporated and melted together.
  3. Remove from heat and using a spatula, combine with the rice crisps. Mix until evenly coated.
  4. Next you can do one of two things: (1) Pour the mixture into an 8 x 8 glass baking dish, spread into one even layer. (2) Roll into small balls, or use a cookie scooper, and place them on a parchment paper lined baking sheet.
  5. Let them chill in the refrigerator for at least two hours. If you went the baking dish route, slice into bars after they’ve hardened.

I used a small cookie scoop and got 60 bite sized balls. Depending on how small you cut the bars, this recipe makes approximately 20-24 bars.

 

105

Willow loves to help in the kitchen, especially when there is chocolate involved!

Chocolate Sprouted Rice Crisps || Be Sol-Ful

 

I recommend storing these in the refrigerator because they melt and become a quick mess otherwise.

Rich.

Creamy.

Chocolatey.

Crispy.

Sweet.

Chocolate Sprouted Rice Crisps || Be Sol-Ful

Chocolate Sprouted Rice Crisps || Be Sol-Ful

Chocolate Sprouted Rice Crisps || Be Sol-Ful

Chocolate Sprouted Rice Crisps || Be Sol-Ful

 

Thanks for stopping by!

10 thoughts on “RECIPE: Chocolate Sprouted Rice Crisps

    • For the life of me, I could not figure out why the stick of butter was used?!? They’re so good without and since I used chocolate chips, I was able to omit the additional sweetener. Willow is a huge fan of them! ❤

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  1. Oh my goodness these look so good! I’m definitely making a batch very soon. If Willow approves, then hopefully my little picky girl will approve, too. 🙂

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  2. This is exactly the sort of little treat that I would go crazy about and would make repeatedly before the last batch even ran out! It’s easy, it’s chocolate, it’s got crunch, YES ❤

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    • Haha!!! Right?!? I honestly forgot about these until your comment here! I have a new box of these rice crisps that are just begging to be turned into these chocolate treats ❤

      Like

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