Double Chocolate and Maple Tahini Puffed Cereal Treats
by Aimee
I‘ve been packing school lunches for eight years and lunchbox treats are one thing I have down to a science, thanks to plenty of practice and a whole lot of honest feedback.
Today I’m sharing two versions of puffed cereal treats that I regularly make with my kids: Double Chocolate and Maple Tahini. They are no-bake, one-bowl, vegan recipes, with just a handful of ingredients, perfect for a kitchen project with little ones.
Yes these are based on the popular Rice Crispy treats, but you find that my version is a little more nourishing. I love to play around with puffed ancient grains such as millet or quinoa, I use natural sweeteners, stir in seed butter for protein, and leave out the marshmallows entirely.
Read on for two new recipes and then stir up a treat for Valentine’s Day with the kids.
I don’t have to sing the praises of a rice crispy treat to you; we all have our weakness for those marshmallow squares – kids especially! However, you’ll find kids are just as taken with these two unprocessed versions, especially if they get to help cut them into pretty hearts and drizzle a little chocolate on the top.
Valentine’s Day is just around the corner – what better time to play with chocolate, cookie cutters and sprinkles? You can send a plate of these to school, knowing they are allergen-free (no dairy, no nuts, gluten-free, vegan, etc…) or box up a dozen for a neighbour or friend and leave them on the doorstep.
The Puffed Cereal Treat magic formula
Just three ingredients form the base of these simple treats:
- Puffed cereal – I keep puffed quinoa around in the pantry, as well as puffed rice. Puffed millet is winderfully nutty with lots of crunch. Then there are kamut puffs – so deliciously chewy!
- Sweet syrup – I use any or all of the following: maple syrup, liquid honey, organic brown rice syrup and molasses.
- Nut or seed butter – I adore almond butter, but most often stick with a seed butter, as I am usually making these treats for school lunches and they need to be nut free. Tahini, sunflower butter (also branded as ‘SunButter’) and pumpkin seed butter are all delicious, or any combination of the three.
My basic formula for these treats are as follows: 4 1/4 cups puffed cereal, 2/3 cup sweet syrup, 2/3 cups nut/seed butter. You can customize them to suit your tastes and to use up what you have in the pantry.
I occasionally will toss in additional flavouring like cocoa or vanilla, and I add a dab of melted coconut oil just to help smooth out the syrup/nut butter so that it easily coats the puffed cereal.
Fun with puffed ancient grains
I find most of my puffed cereals in the gluten-free section of my health foods store. Be sure to read the label and don’t buy the cereal with added sugar. Try puffed kamut, puffed quinoa, puffed amaranth or puffed millet. I love the 7 Whole Grain Puffs from Kashi, although this one is not gluten-free.
The organic section of the grocery store or the health food store is also where you will likely find brown rice syrup and sunflower seed butter. Have fun!
Double Chocolate and Maple Tahini Puffed Cereal Treats recipes
| Tahini Maple Puffed Cereal Treats | 5.0 from 2 reviews | Print |
- 1/3 cup pure maple syrup
- 1/3 cup liquid honey
- 1 Tablespoon melted coconut oil
- 1/3 cup tahini
- 1/3 cup sunflower seed butter
- 2 1/3 cups puffed millet
- 2 cups puffed rice
- Measure maple syrup and honey into a large Pyrex measuring cup. Add coconut oil, tahini and sunflower seed butter.
- Microwave the ingredients on Medium in three bursts of 30 seconds, stirring between each burst. Mixture should be quite hot. Stir vigorously, until the mixture is smooth and homogenous.
- In a medium bowl, stir together the puffed millet and puffed rice. Pour the seed butter mixture over the top and stir well to combine.
- Scrape the now-sticky puffed cereal into an oiled 9x13 pan and spread evenly from corner to corner. Place a sheet of parchment paper on top and press down firmly to pack the puffed cereal into the pan.
- Chill for 1 hour (and up to overnight). Use a cookie cutter to press into the slab and cut out heart-shaped treats. Place on a tray and chill again while you roll the scraps into balls (for more lunchbox treats!).
- If desired, melt 1/2 cup chocolate chips with 1 teaspoon of coconut oil in the microwave and drizzle chocolate on top. Dash a few sprinkles on top or more puffed quinoa. Serve at room temperature.
- Keep in an airtight container and store, refrigerated, for up to 3 days. You may also freeze the treats for up to 3 months.
| Double Chocolate Puffed Cereal Treats | 5.0 from 2 reviews | Print |
- 1/3 cup pure maple syrup
- 2 Tablespoons molasses
- 2 Tablespoons melted coconut oil
- 2 Tablespoons cocoa powder
- 2/3 cup sunflower seed butter
- 3 cups puffed brown rice cereal
- 1 cup puffed quinoa
- 1/2 cup chopped dark chocolate
- 1 teaspoon coconut oil
- Measure maple syrup, molasses and coconut oil into a large Pyrex measuring cup. Add cocoa powder and whisk to combine. Add in the sunflower seed butter.
- Microwave the ingredients on Medium in three bursts of 30 seconds, stirring between each burst. Mixture should be quite hot. Stir vigorously, until the mixture is smooth and homogenous.
- In a medium bowl, stir together the puffed puffed brown rice and puffed quinoa. Pour the seed butter mixture over the top and stir well to combine.
- Scrape the now-sticky puffed cereal into an oiled 9x13 pan and spread evenly from corner to corner. Place a sheet of parchment paper on top and press down firmly to pack the puffed cereal into the pan.
- Chill for 1 hour (and up to overnight). Use a cookie cutter to press into the slab and cut out heart-shaped treats. Place on a tray and chill again while you roll the scraps into balls (for more lunchbox treats!).
- Melt chopped chocolate with 1 teaspoon of coconut oil in the microwave and drizzle chocolate on top of the puffed cereal hearts. Dash a few sprinkles on top or more puffed quinoa. Let the chocolate set before serving, at least 30 minutes.
- Keep treats in an airtight container and store, refrigerated, for up to 3 days. You may also freeze the treats for up to 3 months.
A few more healthy lunchbox snacks:Double Chocolate and Maple Tahini Puffed Cereal Treats
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