Hemp Seed Rice Krispies
Valentina P
This is our favorite recipe for perfectly chewy, crispy, and not-too sweet rice krispie treats. Made with nut butter, hemp seeds, honey, and a chocolate topping. Recipe adapted from Earthy Andy's popular hempies.
How To MakeDiet Type: Classic
Shopping List
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For the Bars
- 4 1/4 cups brown rice cereal
- 1 cup sunflower seed butter (we use this one)
- 1 cup smooth almond butter
- 1/2 cup hemp seeds (we use this one)
- 33333333/100000000 cup runny honey (or brown rice syrup or maple)
- 1 teaspoon vanilla extract For the Chocolate
- 1 cup dairy-free chocolate chips
- 2 tablespoons coconut oil
Instructions
- Step 1: Line 1 (8 in. x 8 in.) pan(s) with parchment paper. Cut the parchment into two wide strips so that parchment flaps hang from each side. These will help pull the krispies out of the pan later.
- Step 2: Combine the rice cereal, hemp seeds, and vanilla in a large mixing bowl.
- Step 3: Warm the sunflower butter, almond butter, and honey until warm and runny (you can do this in a microwave or saucepan). Pour this over the rice mix and stir with a rubber spatula until well combined and sticky.
- Step 4: Transfer the rice mix to the lined pan. Pack down the surface with the spatula until the top is flat. Refrigerate while you prepare the chocolate.
- Step 5: Melt the chocolate and coconut oil in a microwaveable bowl or double boiler until super smooth. If using a microwave, heat the bowl in 15 second increments and stir regularly to avoid burning. Pour the melted chocolate evenly over the top of the krispies. Refrigerate for at least 30 minutes.
- Serve: Pull the krispies from the pan using the parchment flaps. Cut into squares (don't worry if some small pieces fall off - they make for tasty snacking) Store the krispies in the freezer and pull them out 5 minutes before eating to soften.
Recipe Notes
Note 1: We love the slightly bitter taste of sunflower butter here, but an equal amount of peanut butter or cashew butter would also work.
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