On Saturday, we had a mini early birthday celebration for one of our sweet little friends. She is turning five, and treats were in order, but she’s lactose-intolerant so I searched for some dessert options that wouldn’t involve any dairy. I could have gone for vegan cupcakes, but how could I pass up a chance to make healthier rice crispy treats? And how cute are they stacked high with candles on top? I love that she’s trying to blow out the candles from as far away as possible.
I used this recipe, and it came together in a jiffy. It requires only rice crispy cereal, brown rice syrup, cashew butter and maple syrup. I already had the syrups, so all I needed were the cereal and cashew butter. I bought this brand of “veganic sprouted brown rice crisps”, and the treats came out a million times better than expected.
They got a seal of approval from the kiddos, and just like the recipe states, the flavor has a caramel undertone. The cashew butter lends a milder nutty flavor, and I was pleased that they’re less sweet than your average rice crispy treat, but still very satisfying as a dessert.
K was initially disappointed that no marshmallows were used, but she loves them so much that she’s been begging to eat one at every opportunity. Here, she’s enjoying one during our impromptu picnic in the backyard when there was a brief window of sunniness on Sunday (the sky ballooned with ominous-looking storm clouds shortly after).
Some words of caution: unless stored in an airtight container, these get gushy. I left them in the muffin tin with the plastic lid that it comes with, but it’s not completely airtight. I took a little bite this morning, and they’re not so yummy anymore….still, this recipe’s a keeper and I’ll be making this again for sure!