Peanut Butter Chocolate Rice Crisp

Peanut Butter Chocolate Rice Crisp

The heat of the summer is already upon us, at least over here, and I am all for a 10 min prep, no-cook, vegan, gluten-free, chocolaty, peanut buttery, playfully crunchy dessert treat snack 🙂 Seriously for a dessert, these are pretty healthy besides being incredibly delicious. Peanut butter and pistachios add a nice bit of protein and healthy fats. No other oil is added, and only a bit of maple syrup is used for sweetening. So go ahead and indulge. I love keeping these, and other variations, in the freezer for a quick fix when I need my sweet. They can be enjoyed right off the freezer or thawed a little. It’s great either way. The recipe is below:

#vegan #plantbased #glutenfree #treat #dessert #chocolate #peanutbutter

Peanut Butter Chocolate Rice Crisp
Prep Time
10 mins
Total Time
10 mins
Course: Dessert
Cuisine: Vegan
Author: Maya Sozer
  • 1/2 cup all natural peanut butter chunky or smooth
  • 1/3 cup maple syrup
  • 2 teaspoon pure vanilla extract
  • 2 tablespoon unsweetened almond milk
  • 1/4 cup cocoa powder I used dutch processed
  • 1 1/2 cups crisp rice cereal I used gluten-free Nature’s Path
  • 1/4 cup chopped pistachios optional, but adds a nice texture
  • 1/4 cup chopped pistachios optional
  1. In a large bowl, combine peanut butter, maple syrup, vanilla extract and almond milk. Add the cocoa powder and mix well. Finally add the rice cereal and pistachios and combine all.
  2. Line a small cake pan with parchment paper. I used a 5in by 7in (~13cm by 18cm) loaf pan. Pour the mixture in, add the topping and put it in the freezer for at least 4 hours.
  3. Serve frozen, or slightly thawed

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