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Chocolate Peanut Butter Rice Krispy Treats

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Look NO further. I just created your newest chocolate obsession. You’re welcome. In all seriousness, ever since my unsettled stomach decided to make its presence known, sweets were out of the question. Weird, I know. I love all things sweets but over the last few weeks they really haven’t been my thing… UNTIL NOW! You’re welcome. Yeah, I know… you didn’t thank me. BUT YOU WILL, these Chocolate Peanut Butter Rice Krispy Treats are AMAZING!

Anyways, we should probably get back to these bars of heaven. No… I’m not exaggerating. These bars really are that good.

They start with a mixer of dates, peanut butter, coconut oil and a dash of pure maple syrup. You heat the mixture up until slightly bubbly before blending it up with a splash of vanilla extract and salt until the dates are nice a smooth. Stir it up until the cereal is completely coated and pour it into a greased 8×8 baking dish. BOOM. Pop it into the fridge to set.

Further Food Nutritionist Commentary:

Using real maple syrup to sweeten your treats is a great alternative to sugar. Real maple syrup has significantly more calcium, iron, magnesium, potassium, zinc, copper, and manganese than brown sugar. These minerals do great work for your body including things like cell formation, maintaining healthy red blood cells, and immune support.

By Anna Lee
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Chocolate Peanut Butter Rice Krispy Treats

  • Prep Time: 10 Minutes
  • Cook Time: 2 Hours
  • Servings: 16

Ingredients

5 cups Chocolate Koala Crisp Cereal //alt. use any brown rice cereal
1 cup Medjool Dates *about 8-9
1/2 +1/4 cup Peanut Butter *divided
1/2 cup Coconut Oil
1/4 cup Pure Maple Syrup
1/2 tsp Vanilla Extract
1/2 tsp Salt
2 cups Dairy-Free Chocolate

 

Instructions

  1. Pour your cereal into a large bowl and set aside. Grease a 8×8 baking dish with coconut oil or cooking spray and set aside.

  2. In a small sauce pan over low heat, stir together the dates, 1/2 peanut butter, coconut oil and maple syrup. Let it get to a slow bubble before removing it from the heat and adding the vanilla extract and salt.

  3. Blend the date mixture until smooth before pouring it over your cereal. Stir until well coated. Pour into your prepared baking dish. Pop it into the fridge while you are making the chocolate mixture.

  4. In a medium bowl, add the chocolate and 1/4 cup peanut butter. Heat on 50% power for 90 seconds. Stir and heat again for 30 seconds on full power. Stir and repeat until completely melted.

  5. Pour the melted chocolate and peanut butter over the bars before putting them back into the fridge to completely set. About two hours. Slice and keep them in an air tight container in the fridge until you’re ready to eat them!

Pour your cereal into a large bowl and set aside. Grease a 8×8 baking dish with coconut oil or cooking spray and set aside. In a small sauce pan over low heat, stir together the dates, 1/2 peanut butter, coconut oil and maple syrup. Let it get to a slow bubble before removing it from the heat and adding the vanilla extract and salt. Blend the date mixture until smooth before pouring it over your cereal. Stir until well coated. Pour into your prepared baking dish. Pop it into the fridge while you are making the chocolate mixture. In a medium bowl, add the chocolate and 1/4 cup peanut butter. Heat on 50% power for 90 seconds. Stir and heat again for 30 seconds on full power. Stir and repeat until completely melted. Pour the melted chocolate and peanut butter over the bars before putting them back into the fridge to completely set. About two hours. Slice and keep them in an air tight container in the fridge until you’re ready to eat them!

Nutrition Information

Per Serving: Calories: 345  Total Fat: 1 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 148 mg; Potassium: 536 mg; Carbohydrate: 35 g; Fiber: 4 g; Sugar: 19 g; Protein: 2 g

Our Chocolate Collagen Peptides are a smarter way to indulge! Learn more here!

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