When I was younger, playing miniature sous chef to mum in the kitchen had its perks. The promise of the leftover batter at the end of a baking session was enough reason to don an apron, and the classic rice krispie recipe with its gooey marshmallow, toffee, butter and rice bubble concoction, had to be the best. Sadly though, that combination doesn't offer much from a nutritional perspective...so here's a healthier option!
I've switched up the ingredients in the original recipe for healthier alternatives where possible. To bind the slice I swapped the toffee and marshmallow for almond butter and coconut oil. Nuts (particularly cashews) and coconut oil are quite commonly used in healthier desserts, as being sources of dietary fats these ingredients will solidify when frozen, making them handy to use when binding ingredients together. It's a double-edged sword though - you'll need to keep this slice in the freezer, as otherwise the ingredients will begin to soften at room temperature (much like butter does when you take it out of the fridge and leave it on the kitchen counter!).
The removal of marshmallow and toffee also meant I had to find an alternative sweetener, so I opted for honey/brown rice syrup as these are super sticky and help hold the slice together. I get a lot of questions from clients as to whether these kinds of sweeteners are healthier for you then regular white sugar - in short, sugar is still sugar no matter the source, and although some sweeteners (like honey) may offer a little more nutrition then other sweeteners, we still need to be mindful of minimising our intake - so make sure to treat this slice like the treat it is :) .
For the chocolate chips I used the nutritious wee cacao nib - these are basically cacao beans which have been roasted, separated from their husks, and then broken into smaller pieces. Cacao nib aren't sweet like commercial chocolate as they don't contain any sugar, but they do offer a deep rich chocolaty taste, as well as being a wonderful source of magnesium, iron and antioxidants.
Chocolate Chip Rice Krispies
5 cups of rice crisp cereal
3/4 cup almond butter
2 tablespoons of coconut oil
1/2 cup brown rice syrup or honey
2 teaspoons of vanilla essence
small handful of cacao nibs (optional)
1. Line a small loaf tin with baking paper.
2. On a low heat melt the almond butter and coconut oil and mix to combine.
3. In a large bowl add all the ingredients together and gently mix with a spatula until everything is well-coated. This may take a minute or so.
4. Place mixture into lined tray and press the mixture down, compacting it well. I find using the back of the spatula does the trick.
5. Place tray in freezer for an hour and then cut in bars.
Keep these in the freezer as they will soften at room temperature.