Peanut Butter Rice Crisp with Blueberry Compote

Light, fluffy and crispy at the same time, this deliciously messy dessert is a playground of textures and flavors. Plus it is super easy to make. I love this option especially on days I want dessert but I am not in the mood for rich and heavy. The base is held together with peanut butter which also goes so well with the blueberry flavor. The coconut yogurt adds a delightfully cooling and refreshing element. Read on for the recipe:

#vegan #plantbased #dessert #peanutbutter #ricecrisp #blueberries

Peanut Butter Rice Crisp with Blueberry Compote
Course: Dessert
Cuisine: Vegan
Servings: 4
  • 1/4 cup maple syrup
  • 1/3 cup peanut butter
  • 2 cups Rice Krispies Cereal
  • 1/2 cup coconut yogurt
Blueberry Topping
  • 1/3 cup water
  • 1/2 tablespoon arrowroot starch or corn starch
  • 1 tablespoon maple syrup or any sweetener
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup blueberries
  1. Line an 8"inch baking pan with plastic wrap. Combine the peanut butter and maple syrup and melt in a microwave or via bain marie. In a large bowl, combine and Rice Krispies with peanut butter/maple syrup mix. Pack the mixture tightly into the baking pan and place in the freezer for a few hours.  

Blueberry Compote Topping
  1. Combine the water and starch in a small sauce pan, mix until the starch dissolves. Add the rest of the ingredients. Bring to boil over medium heat and let simmer for 4 minutes. Let it cool to room temperature.

  1. Transfer the Rice Krispies base on to a large plate. Top with coconut yoghurt and the blueberry compote.



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6 thoughts on “Peanut Butter Rice Crisp with Blueberry Compote

  1. For the blueberry topping, is that 1 tablespoon of freshly squeezed…lemon juice Iโ€™m guessing? ๐Ÿ™‚

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