Dark Chocolate Brown Rice Crispy Treats

close up of a dark brown rice crispy treat being held above a tray of the same treats

This recipe by Registered Dietitian Carly Knowles is a naturally sweet and satisfying snack or dessert with added digestive benefits from NOW® Organic Inulin Pure Prebiotic Powder. Inulin is a soluble prebiotic fiber that is consumed by the probiotic bacteria found in your large intestine, improving your intestinal health and function.* The recipe is really straightforward and comes together quickly, offering you the perfect, crunchy, chocolate-y bite of goodness!

Ingredients
4 cups brown rice crispy cereal
2 tablespoons Black Chia Seeds, Organic
¾ cup unsweetened creamy almond butter
½ cup brown rice syrup
¼ cup Maple Syrup, Organic Grade A Amber Color
1 tablespoon Liquid Coconut Cooking Oil, Organic
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
¼ teaspoon sea salt
¼ cup Inulin Prebiotic Pure Powder, Organic
1 (3 oz.) dark chocolate bar (70% or more cacao)
-- or ½ cup bittersweet chocolate chips
1 tablespoon Cacao Nibs, Organic & Raw
Directions
  1. Grease an 8x8” metal or glass pan with coconut oil and set aside. In a large mixing bowl, add the brown rice crispy cereal and chia seeds and set aside.
  2. In a small saucepan, add the almond butter, brown rice syrup, maple syrup, coconut oil, vanilla extract, cocoa powder, and salt. Turn heat on low and stir the ingredients together with a rubber spatula until combined and smooth (do not overheat this mixture or it will lose too much moisture and become clumpy).
  3. This next step is time sensitive because the liquid mixture hardens as it cools, and this happens fast! Remove the saucepan from the stovetop, add the inulin powder, and quickly stir with a rubber spatula until dissolved. Pour the liquid mixture over the brown rice/chia seeds and mix together until the cereal is well coated. Using the back of a measuring cup or large metal spoon, press the cereal mixture evenly into the pan and set aside.
  4. Next, melt the dark chocolate in a double boiler. Heat the water over medium to high heat and place your chocolate in a heatproof bowl, stirring gently, as it melts. Remove from the heat and pour the melted chocolate onto the pressed cereal. Using a rubber spatula or large metal spoon, spread the chocolate around in an even layer covering the cereal completely. Finally, sprinkle on the cacao nibs and refrigerate until the chocolate is solidified, about 20 minutes or more.
  5. Serve the brown rice crispy treats directly from the refrigerator or let them come to room temperature first. Store remaining treats in an airtight container in the refrigerator or at room temperature for 2-3 days.

 

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Nutritional Information

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