crispy rice squares::gluten free, dairy free, vegan

There’s no denying I love sweets.

A little treat is my late-afternoon weakness. I cannot resist.

If on a given day I’m tired, on dinner-duty, thirsty, hungry, or breathing you’ll find me looking for a little something around that time of day.  Sneakily enjoyed behind a cupboard door of course because I can’t ruin anyone’s dinner.

The problem with the snacks I find myself craving at those times is the sugar. Even if it’s a healthier sugars we use almost exclusively now,  such as honey or maple syrup, I can feel my blood sugar skyrocket only to crash again far too quickly. During these times of craving crisis I know it is protein my body needs, yet it is sugar I want.

In the pursuit of protein I had my love affair with homemade larabars  – until I had to give up cashews (I miss them so). I’ve done the almond butter and apple slices. I’ve spent plenty of time with seeds and dried fruit. But sometimes I need a little more.

And then these squares came into my life.

I started with this recipe (the healthful pursuit blog has a wealth of yummy recipes!). Then I changed it around to account for some of the tastes in our family.

These squares are crispy, chewy, sweet, and delicious. Some of the kids (and even Dan) said they tasted like those junky marshmallows squares everyone loves here (although they may not be so reminiscent to someone who has actually eaten a rice krispy square in recent years). Needless to say, with that kind of recommendation, they are big hit with everyone in the family! The very best part, though, is that while they cater to my sweet tooth they don’t lead to a massive sugar-crash but give me a protein boost. Win-win!

Crispy Rice Squares

adaption of this recipe from healthful pursuit

I like the chocolate variation on these but I’m alone in enjoying them. My answer is to divide the cereal and add cocoa to the toffee mixture after I’ve poured about half, then I simply press the two flavours side by side in the pan. 

8 cups crispy rice cereal, such as Nature’s Path (puffed rice will not have the same result)

1 cup brown rice syrup

2/3 cup almond butter

1/4 cup tahini

1 tsp. pure vanilla extract

Heat syrup, almond butter, and tahini in a large pot. Stir constantly over medium-low heat for about 5 minutes. Any lumps will soften and the mixture will become more toffee-like. Remove from heat and pour over cereal.

Press the sticky mixture into a large 9×13 pan and allow to cool and firm up.

Then cut into squares and enjoy! If you can keep any beyond the first day they are even better on day two!

Chocolate Variation:

Add 4-6 Tbsp cocoa to the wet mixture before pouring over the cereal.

How do deal with cravings? Are you a sweet tooth or a salt addict? Have you found a healthy snack that beats the sugar ache?