Vegan Blueberry Rice Crispy Treats

Vegan Blueberry Rice Crispy Treats

Made with Native Forest Organic Simple Coconut Milk by @feastingonfruit

These blueberry rice crispy treats make for a sweet no-bake vegan gluten-free snack!

They're packed with berry flavor, a pop of protein, and a white chocolate blueberry layer on top.

The key to making these rice crispy treats, extra crispy and crunchy is to use freeze-dried blueberries!

These rice crispy treats are made without marshmallows! Instead we use a combination of liquid sweetener + nut or seed butter in place of the marshmallows for a healthier spin with ingredients that are already in my pantry!

The base of these crispy treats is made with crispy rice cereal, protein powder, freeze dried blueberries, tahini, liquid sweetener, coconut oil, salt and vanilla.

Then, we're topping them with a blueberry white chocolate ganache topping, made with Native Forest Organic Simple Coconut Milk!

Then, we topped them with crushed freeze dried blueberries for some added extra blueberry OOMPH!

To make, combine the cereal, protein powder, freeze dried blueberries, and salt.

Then, in a separate bowl, combine the tahini, sweetener, coconut oil, and vanilla. Microwave together for 30 seconds to melt coconut oil, then stir until smooth.

Add the wet mixture to the cereal mixture, and mix to evenly coat. Press firmly into a pan lined with parchment paper and refrigerate while you prepare the topping! Then top to coat and enjoy!

Ingredients

  • 3 cups (105g) crispy brown rice cereal
  • 1/2 cup (45g) protein powder (optional, see notes for substitution*)
  • 1 cup (45g) freeze dried blueberries (crushed or whole or a mix)
  • pinch of salt
  • 3/4 cup (190g) tahini (or nut/seed butter of choice)
  • 1/2 cup (160g) maple syrup or honey
  • 2 tbsp (25g) coconut oil
  • 1 tsp vanilla extract
White Chocolate Blueberry Ganache Topping
Instructions
  1. In a large mixing bowl, combine the cereal, protein powder, freeze dried blueberries, and salt.
  2. In a separate bowl, combine the tahini, sweetener, coconut oil, and vanilla. Microwave together for 30 seconds to melt coconut oil, then stir until smooth.
  3. Add this wet mixture to the cereal mixture, and mix to evenly coat.
  4. Press firmly into an 8 x 8” pan lined with parchment paper.
  5. Refrigerate while you prepare the topping.
  6. Defrost the frozen blueberries (about 90 seconds in the microwave or stovetop). Press through a sieve to extract the juice (about 2 tbsp).
  7. Melt the white chocolate chips with the coconut milk. Stir until smooth. Stir in the blueberry juice.
  8. Let this mixture cool and thicken for about one hour at room temperature. Then pour/spread over top of the bars.
  9. Refrigerate for 4 hours. Then slice. Keep leftovers in the fridge.

Notes

*If you want to omit the protein powder, grind up 3/4 cup of cereal (~1/2 cup after grinding) to a flour like consistency and use that instead. The powdery form will help the treats hold together vs using all whole cereal.