Toasted Coconut Almond Rice Crispy Treats (Vegan, Gluten Free, Dairy Free

• Breakfast Foods

  • 3 cups Brown rice crisp cereal, vegan gluten free

• Condiments

  • 1/3 cup Almond butter, natural
  • 1/3 cup Maple syrup, pure

• Nuts & Seeds

  • 1/3 cup Almonds

• Other

  • ⅓ cup unsweetened coconut shreds or flakes

Found on beamingbaker.com

Description

Ingredients

• ⅓ cup unsweetened coconut shreds or flakes
• ⅓ cup sliced almonds
• 3 cups vegan gluten free brown rice crisp cereal
• ⅓ cup natural almond butter
• ⅓ cup pure maple syrup

Directions

• Line an 8-inch square baking pan with wax paper, parchment or greased foil. Set aside for later.
• Bring a small skillet to medium heat. Add coconut. Stir until lightly browned and fragrant, about 3-5 minutes. Remove from heat and pour into a large mixing bowl.
• Add in almonds and brown rice cereal. Stir until all three ingredients are well-mixed.
• In a small saucepan over medium-low heat, add almond butter and maple syrup. Whisk until well incorporated. Stir occasionally, heating until this mixture begins to bubble.
• Remove from heat and carefully pour over the dry mixture. Stir and fold until well-incorporated.
• Pour into the prepared baking pan. Using a rubber spatula, smooth the rice crispy treats into an even, tightly packed layer.
• Chill in the freezer for 30-40 minutes. Remove and slice into 16 square treats. Enjoy! Storing notes below.