Continuing my love affair with coconut oil, I decided to test it out on something sweet. Rice crispy treats sounded good, but I wasn’t feeling all that sugar (remember people, I have a gown to squeeze myself into in a mere 7 months, tick tock!) and opted to make a high protein, super flavorful version of this classic by subbing in peanut butter for the marshmallows. It worked perfectly! And it turns out that these actually make a great snack before or after hitting the gym. You can whip them up in a short half hour and they stay fresh for about a week.
Ingredients: (Makes about 2 dozen treats)
1 1/2 tablespoons coconut oil
2 cups peanut butter (I used crunchy but creamy would also be fine)
1/2 cup agave nectar
4 cups Rice Krispies (or any rice cereal)
1 good handful (about a 1/2 cup) of shredded coconut
*To make a chocolate version, add 1 tsp of cocoa powder. The treats will turn out darker in color and not quite as sweet.
In a large pot on the stove top, melt the coconut oil and peanut butter on low heat.
Then, add in the agave and stir well.
I dedicate this action shot to my dear friend, Ann, a devoted reader who always says nice things about KISF!
Now, what was I saying? Oh yes, add the agave to the pot and combine.
Then, add in the Rice Krispies. (Another action shot for Ann!)
Turn off the heat at this point and work the cereal into the mix.
Pour the mix onto a parchment lined baking pan and press the shredded coconut on top (so that it sticks). Chill for 20 minutes until completely cool.
Enjoy a snack while you wait. Why not? There’s plenty of Rice Krispies to go around. And all this work makes me hungry.
One the treats are cooled, cut into small squares.
Plate and serve. They are outstanding with a tall glass of milk.
Don’t forget these guys- they’re the best part!
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