Coconut and Peanut Butter Rice Crispy Treats

There's no margarine, gelatin or processed cereals in these treats! Instead, I used all-natural peanut butter for added flavor and nutrition, maple syrup for a great natural source of sugar, crispy brown rice cereal for crunch, and agar-agar flakes to give them that chewy, gooey texture that everyone loves. I also added in some shredded coconut and carob chips to make them a real treat - Enjoy! Vegan Rice Crispy Treats Recipe Makes 24 treats Ingredients 4 cups crispy brown rice cereal 3/4 cup almonds 2 tablespoons Shoyu 3/4 cup maple syrup or honey 3/4 cup creamy peanut butter 1/2 cup shredded coconut 1/2 cup carob chips 2 1/2 teaspoons agar agar flakes (available at a health foods stores/Whole Foods Market) Directions Preheat your oven to 350 degrees F. Line two muffin tins with about 24 muffin/cupcake wrappers, and set aside. Toss the almonds with the Shoyu on a small baking sheet and bake for about 5 to 8 minutes until the almonds are browned. Let cool, roughly chop and set aside. Combine the peanut butter, maple syrup, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit around the sides. Add the cereal, along with the carob chips, 1/2 cup of the chopped almonds, and most of the coconut (reserve a tablespoon for the topping). Stir until well coated. Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon. Sprinkle with the remaining chopped almonds and coconut and refrigerate until completely cool.  Print This Post

Tagged as: agar agar flakes, desserts, rice crispy treats, snacks, vegan