There is something that draws me in when a dish, treat or drink leaves such an impression to the point that I would like to duplicate it at home. Often I accept the challenge, that I impose on myself-or requested by a family or friend, to fully break it down and create a recipe from scratch to “copycat” it. Many times I will recreate dishes as indulgent as they were yet most times I aim for a healthier spin yet the same satisfaction.
I will be sharing many “Copycat” Recipes this season, it isn’t fair that I keep these healthier alternates a secret and to myself.
Recently during Christmas road trip travels we stopped at our staple pitstop location, Buc-ee’s which is a Texas must, and snatched up some treats for family. I prefer salty snacks over sweet yet do have a weak spot for a few treats. Anything rice crispy gets my attention. We snatched up some in-house made rice crispy peanut butter chocolate bites and went on our way. They hit the spot but also came with a sugar crash and craving for more within hours. “Can I make a healthier version of this?” runs through my head on the regular and this time was no different.
The answer is YES! These yummy treats can be enjoyed year round by all. They are gluten free, dairy free, egg free and vegan so it checks the boxes for many. Before I post any recipes, I test them out on myself and many others for the double thumbs up approval.
Creamy, crunchy with a subtle blend of salty sweet mixed in with some sneaky healthy perks. Behind the curtain I’ve added the following:
- ground flaxseed: fiber and omega-3 fatty acids
- brow rice crispy: whole grains
- peanut butter: touch of protein
- 70% cocao dairy free chocolate: fiber, iron, magnesium, copper
- *optional add* unflavored collagen powder: supports & promotes gut, heart, skin, nail, brain health
Note: If you add the optional collagen powder then these treats will no longer be vegan.
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Healthy Peanut Butter Chocolate Rice Crispy Treats
- Diet: Gluten Free
Description
One bite and you’ll forget these are healthy! Gluten free, dairy free, egg free and can be vegan (as long as the collagen is not used). This is a Copycat recipe to the version made by Bu-cee’s a local Texas road trip pit stop.
Ingredients
- 2 1/2 cups brown rice crispy cereal
- 1/3 cup grade A maple syrup
- 1 cup creamy peanut butter
- 1/2 cup Hu Kitchen Chocolate Gems
- 1 pinch sea salt
- 1 heavy pinch of flake salt (for garnish)
- 1 tsp vanilla extract
- 3 tbsp virgin coconut oil
- 2 tbsp ground flaxseed
- *optional 1 tbsp unflavored collagen powder
Instructions
- Line with parchment paper or grease 8×8 pan.
- In medium to large pot melt and mix peanut butter, maple syrup, coconut oil, pinch of sea salt and vanilla extract over low heat until fully combined. Turn heat off.
- Add brown rice cereal, ground flax and collagen (if using) to mixture. Stir until cereal is fully coated and pour into 8×8 pan.
- Press mixture firmly and evenly in pan. Allow to cool slightly.
- Melt chocolate in microwave or double boiler. Double boiler is my preference, refer to notes below on “How To” if unfamiliar. Pour over pan and tilt it all angles to spread chocolate evenly.
- Set it aside to cool slightly then sprinkle with flake salt.
- Will last 5 days stored in airtight container in or out of fridge.
Notes
use end of measuring cup in #4 of instructions to press cereal mixture evenly and keeps hands cleaner.
use any creamy nut butter in place of creamy peanut butter