Cinnamon Almond-Coconut Butter Rice Crispy Squares

Lower in sugar than traditional rice crispy squares, gluten-free, vegan, easy, & delicious!

I am sure I wasn’t the only kid that LOVED having those packaged rice crispy squares after school or as a treat. They were just SO good. However, they are not packed with the most wholesome ingredients:

INGREDIENTS: cereal (rice, sugar, salt, corn and barley malt extract, monoglycerides, vitamins [niacinamide, folic acid], iron, colour), marshmallow (corn syrup, sugar, gelatin, natural and artificial flavour), fructose, soybean and palm oil shortening, corn syrup solids, glycerin, dextrose, salt, natural and artificial flavour (contains milk), acetylated tartaric acid esters of mono- and diglycerides, acetylated monoglycerides, bht. CONTAINS BARLEY AND MILK INGREDIENTS. (source)

Lucky for you guys, my version is still incredibly tasty, has a nice fall kick with the cinnamon & almond butter combo, but isn’t full of fructose, vegetable oil & any other unnecessary ingredients. Note: you can also add some collagen peptides for a little protein punch if you have some on hand for this recipe! The one I have used for a while is Vital Proteins & can be found HERE.

For an even lower sugar version, you can omit the maple syrup (although there is only 2-3 tbsp for the whole batch) & use Lakanto. My favourite sweetener to use in no sugar baking/recipes. I think this one would be best with their golden sweetener! I also have a code for their website: LAUSHEALTHYLIFE to get a discount on their products!

Anyways, let’s not waste any more time & get into the recipe! Come tag me on Instagram if you end up making these so I can share your creations on my stories!

For more recipes make sure you’re following me on Pinterest too!

Print Recipe

Cinnamon Almond-Coconut Butter Rice Crispy Squares

Lower in sugar than traditional rice crispy squares, easy, & delicious! These make for a perfect snack on the go!

Servings

Servings

Ingredients

• 1/4 cup coconut butter aka coconut manna
• 1/4 cup nut or seed butter of choice I used almond-hazelnut butter
• 1/2 tsp vanilla extract
• 2-3 tbsp maple syrup or use Lakanto for lower sugar
• Pinch of Pink Salt
• 2 tbsp coconut oil
• 1/2 tsp cinnamon
• 3 cups rice crispies I used certified organic & gluten-free ones from Nature's Path
• *Optional: 1-2 servings of collagen peptides for some added protein omit for vegan option

Servings Servings Ingredients 1/4 cup coconut butter aka coconut manna 1/4 cup nut or seed butter of choice I used almond-hazelnut butter 1/2 tsp vanilla extract 2-3 tbsp maple syrup or use Lakanto for lower sugar Pinch of Pink Salt 2 tbsp coconut oil 1/2 tsp cinnamon 3 cups rice crispies I used certified organic & gluten-free ones from Nature's Path *Optional: 1-2 servings of collagen peptides for some added protein omit for vegan option

Instructions

1. In a medium saucepan over low heat melt the coconut butter, oil & nut/seed butter until melted together. Remove from heat & mix in the vanilla, sweetener, cinnamon & pink salt.
2. Mix in the rice crispies (& collagen peptides, if using) & spread evenly (& press down firmly) into a parchment paper-lined dish. I used a rectangular casserole dish. Note: the smaller the dish, the thicker your bars will be.
3. Place in the fridge to firm up. Remove when they have hardened & cut into squares. Store in the fridge & enjoy!
4. Note: it is key to press these bars firmly into the dish before putting them in the fridge. Since there's not a ton of added sugar or sweetener in these they can be more fragile than traditional rice crispy squares. Making sure they are pressed well into your baking dish will help them hold together much better when they harden up!