Dessert Gluten-Free Vegan Vegetarian

Peanut Butter Rice Crispy Treats

The secret ingredient in these Peanut Butter Rice Crispy Treats? Rice cakes! For a whole-grain, gluten-free, vegan take on a family favorite, simply combine Honey Nut Rice Cake crumbles with nut butter, brown rice syrup, and chopped almonds. Then press, cool, and devour.

Minutes

Servings

370

Calories

Ingredients

1

package

Organic Honey Nut Rice Cakes suggested substitutions
1

cup

Organic Brown Rice Syrup suggested substitutions
1

cups

peanut butter or almond butter
1

cups

almonds, roasted, unsalted, chopped

Nutrition Facts

Serving Size: About 1 Square (81g)

Serves: 12

Amount Per Serving
Calories:		370
% Daily Value*
Total Fat: 17g		22%
	Saturated Fat: 3g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 150mg		7%
Total Carbohydrate: 48g		17%
	Dietary Fiber: 2g	7%
	Sugars: 20g	40%
Protein: 9g		18%

Instructions

In a small sauté pan, heat brown rice syrup and nut butter on medium low until boiling. Remove from heat and set aside.
In a mixing bowl, crumble 1 package Lundberg Organic Honey Nut Rice Cakes into very small pieces. Add syrup mixture to the rice cake crumbles and mix until incorporated. Fold in chopped almonds.
Line a small baking sheet with parchment paper and spread mixture evenly. Apply another layer of parchment paper and add another small baking sheet on top. Press down evenly and firmly until an even thickness is achieved.
Let cool completely for 30 minutes and enjoy!