Crispy Quinoa Treats
Do you remember Rice Crispy Treats and how much fun they were to eat as a child? I fondly remember my mother making them in the summertime and how awesome it was that I actually got to lick the spoon. She’d make them for cookouts and parties and I can still see the gooey marshmallow stretching, feel the stickiness on my fingers, and taste the crunch of the rice crispies…
Y U M M Y!!!
These Quinoa Crispy Treats are a healthy spin on the childhood favorite, kind of like the adult, more sophisticated version, wink wink.
Using quinoa instead of rice makes these treats higher in protein and lower in carbs. Of course, if you don’t have or can’t find crispy quinoa you can always sub rice for a 1:1 ratio and this recipe will be just as delicious.
I purchase the crispy quinoa at Nuts.com and they actually call them “Quinoa Puffs” but don’t let the name fool you, they are CRUNCHY and that’s the key to this recipe!
Here’s the full beloved recipe, i promise you wont be disappointed 🙂
Quinoa Crispy Treats
Makes 9 – 12 squares
For the crispy treat:
2 1/2 cups puffed quinoa (crispy rice can be substituted here)
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup creamy almond butter (peanut or cashew butter can be substituted here)
1/2 cup brown rice syrup (honey or agave can be substituted here)
1 Tablespoon coconut oil
1 teaspoon vanilla extract, optional
For the chocolate drizzle:
1/2 cup vegan chocolate chips, I prefer Enjoy Life Brand
1 Tablespoon coconut oil
coconut oil spray
Line an 8 x 8 baking dish with parchment paper and spray lightly with coconut oil.
In a large mixing bowl combine the quinoa crisps, ground cinnamon and sea salt.
In a small saucepan over low heat combine the almond butter, brown rice syrup, coconut oil and vanilla extract until melted and combined.
Pour the almond butter mixture over the quinoa crisps and using a wooden spoon mix everything together. Pour this mixture (it will be thick) into your prepared baking dish and I like to use a spatula that I wet lightly with water to smooth the top.
Place this into the freezer while making the chocolate drizzle.
Place the chocolate and coconut oil in a microwave safe bowl and heat in the microwave in 30 second intervals stirring briefly in between until fully melted. Be careful not to let even one drop of water get into this bowl, otherwise it will make the chocolate thick and ruin the melting process.
Remove the quinoa crisps from the freezer and drizzle the chocolate over the top using a spoon. Place back in the freezer to set for about 30 minutes before cutting into squares.
Store leftovers (if there are any) in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 1 month!