Skinny Chocolate Chip Raspberry Rice Krispies
Easy fruity yet chocolaty squares that are low in calorie. Made with brown rice cereal, real raspberries and dairy free chocolate chips.
Ingredients
- 3 cups Brown Rice Krispie Cereal
- ⅓ cup Maple Syrup
- ⅓ cup Unsalted Almond Butter
- 1 tablespoon Coconut Oil
- ½ cup Raspberries
- ½ cup Dark Chocolate Chips
Instructions
- Start by heating up the coconut oil and maple syrup in a medium size sauce pan. Once it is fully melted reduce heat.
- Add the raspberries to the coconut oil/maple syrup. Continue to stir them until they break down into a sauce.
- Once raspberries are fully disintegrated, add in the almond butter. Continue to stir until mixture is melted down to a liquid. Keep stirring to ensure the mixture doesn’t burn to bottom of pan. Once everything is fully melted, remove from heat.
- Let the mixture cool for 5 minutes then fold in the brown Rice Krispies and chocolate chips. Make sure they are fully coated. The Rice Krispies will all turn pink from the raspberries.
- Transfer this mixture to a lined 9 by 13 inch baking pan. I lined mine with parchment paper but you can use whatever you have on hand.
- Smooth out Rice Krispies onto the baking pan. and place in the fridge for at least 30 minutes.
- Remove, cut into squares, serve or place back in the fridge in an air tight container!