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Let’s level up football season with these no-bake chocolate rice crispy treats! We used almond butter instead of marshmallows to give it a bit of creamy and a bit of crunchy with the brown rice crisp cereal. Trust me, you don’t want to pass on this one! Inspired by @eatingbyelaine and her No-Bake Vegan Almond Butter Brown Rice Crispy Treats.
Ingredients
3 cups brown rice crisp cereal
1 cup almond butter
⅓ cup pure maple syrup
2 tbsp coconut oil
½ tsp vanilla extract
¼ tsp salt
Chocolate Coating
2 cups semisweet chocolate chips
2 tsp coconut oil for the semisweet chocolate chips
⅓ cup white chocolate chips
½ tsp coconut oil for the white chocolate chips
Elaine's Original Recipe That Inspired Us
1Line a baking sheet with parchment paper.
2In a mixing bowl, combine all ingredients except for the chocolate coating and mix well (we used our electric mixer).
3With slightly wet hands (so the mixture doesn't stick to you), shape the batter into mini footballs and place on the parchment paper. Freeze for 10+ minutes.
4Melt your semisweet chocolate with coconut oil until smooth. Dip your footballs into the chocolate and place back on the parchment paper. Freeze for another 10+ minutes.
5Melt your white chocolate with coconut oil until smooth. Using a toothpick, piping pen, or piping bag, draw lines with your white chocolate for the markings of the football. Freeze again for another 10+ minutes for the chocolate to harden, and enjoy! Store leftovers in the freezer.
Ingredients
Ingredients
3 cups brown rice crisp cereal
1 cup almond butter
⅓ cup pure maple syrup
2 tbsp coconut oil
½ tsp vanilla extract
¼ tsp salt
Chocolate Coating
2 cups semisweet chocolate chips
2 tsp coconut oil for the semisweet chocolate chips
⅓ cup white chocolate chips
½ tsp coconut oil for the white chocolate chips
Elaine's Original Recipe That Inspired Us
Directions
1Line a baking sheet with parchment paper.
2In a mixing bowl, combine all ingredients except for the chocolate coating and mix well (we used our electric mixer).
3With slightly wet hands (so the mixture doesn't stick to you), shape the batter into mini footballs and place on the parchment paper. Freeze for 10+ minutes.
4Melt your semisweet chocolate with coconut oil until smooth. Dip your footballs into the chocolate and place back on the parchment paper. Freeze for another 10+ minutes.
5Melt your white chocolate with coconut oil until smooth. Using a toothpick, piping pen, or piping bag, draw lines with your white chocolate for the markings of the football. Freeze again for another 10+ minutes for the chocolate to harden, and enjoy! Store leftovers in the freezer.
