RECIPE: Chocolate Sprouted Rice Crisps

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

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.

 

 

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

Rich.

Creamy.

Chocolatey.

Crispy.

Sweet.

 

Thanks for stopping by!

❤