Recipe Makeover: Almond Butter Rice Crisps

We all have fond memories of Rice Krispie Treats as children - the sweet, gooey marshmallow mixed with crunchy rice cereal - how can you not love them?

As adults, and in some cases also parents ourselves, we want to share those wonderful memories that we associate with these yummy treats. However, older and wiser, we know that the sugar content is rediculously high and not so wonderful on our bodies and teeth.

THE SOLUTION?

Replace the marshmallow with Almond Butter!


Think of this as a healthy version of Rice Krispie squares that actually tastes better. Really!
Did I mention they are gluten-free too?

I can't promise you won't want to eat more than one because they taste so good (some self control is needed!), but I can assure you that you won't eat the whole batch because the protein and good fat from the almond butter will leave you feeling satisfied and keep cravings away. One of the reasons for this is that protein and fat take much longer to digest than carbohydrates.

Almond Butter Rice Crisps

Ingredients:

6 cups brown rice crisps (you can use cereal for this)
2/3 cup raw honey
2/3 cup almond butter
1 teaspoon vanilla
1 tsp cinnamon

Method:

Line a 11 x 7 inch pan with parchment.

Slowly heat the honey, nut butter, vanilla and cinnamon over low heat, stirring constantly, until blended.

Immediately (while the mixture is still warm) toss the rice cereal with the nut butter mixture in a large bowl until very well coated. Pour the cereal into your prepared pan and press into all the corners.

Allow to cool in the refrigerator for about 30 minutes. When cool and firm, lift out of the pan by the parchment and slice to your desired size.