Growing up I was obsessed with rice crispy treats. We ate them all the time, every birthday, every holiday and then I came to university and made them even more! Except I’d make them with golden syrup, butter, caramel chocolate and marshmallows, and then I’d melt layers of chocolate on top of that and cover it with sprinkles and candy. They were really pretty delicious but wow so unhealthy, literally not one ounce of goodness in there and so unbelievably sickly! These on the other hand are made just from almond butter, coconut oil, cinnamon and agave. So simple and so wonderfully delicious! They’re totally addictive though, really it’s so hard to stop once you start – they remind me of popcorn in that way, so crunchy and awesome and before you know it they’re all gone! Of course, you don’t have to worry if you eat a few too many of these though as they’re full of goodness, with lots of nutty protein and vitamin E for beautiful skin thanks to the almonds, as well as fibre from the brown rice. The cinnamon and coconut oil will also stabilise your blood sugar levels so you’ll be happy all day! The coconut oil also has awesome antibacterial and antiviral properties that help you fight off any harmful bacteria and illness in your body, which is awesome. I’m pretty obsessed with coconut oil actually, it really is one of my absolute favourite ingredients, I use it everyday in everything – it especially makes an amazing addition to my morning berry and banana smoothie. I’m even using it as a nightly moisturiser at the moment. It’s by far the best moisturiser ever, my skin feels softer then ever, I could not recommend it more! Nor can I recommend these crispy treats more highly – they really are amazing and make for the best afternoon or post dinner snack when you’re after something sweet. The recipe is also beyond easy, it takes five minutes form start to finish, which I love!
On another note, I just joined instagram and I love it – my name is Deliciously Ella, come follow me!
Makes 12 squares
- 2 cups of puffed brown rice
- 1 jar of almond butter (170g)
- 4 tablespoons of agave
- 1 tablespoon of coconut oil
- 1 teaspoon of cinnamon
As well as agave I’ve been using a natural sweetener called Sweet Freedom a lot recently. It is absolutely delicious and made only of fruit – apple, grape & carob. It has basically the same consistency as agave but a nicer flavour, I really love it! So I thought some of you might love it too, check them out http://www.sweetfreedom.co.uk/
Simply place the almond butter, agave and coconut oil in a saucepan and heat gently. Once a runny liquid starts to form, which should take 2-3 minutes, pour the mixture over the puffed rice and cinnamon. Stir well until all the rice is covered.
Transfer the mixture into a baking dish, patting it down firmly with a spatula. Then freeze for an hour or two before cutting it into squares to serve. If there are any squares left over then store them in the fridge. Enjoy!