I love rice, in all of its forms. White, brown, red rice, rice noodles (thin, wide, fresh, dried), rice pancakes, mochi, rice pudding. The only way I can explain this (since I was born and raised in France on all things wheat), is that I must have had multiple past lives in Asia. Now don’t get me wrong, I love bread and pasta but now I prefer Asian food, like rice noodles because it is so more vegan-friendly and flavorful than French food. To me, they are lighter and easier to digest.
I forgot to mention in my list of rice ingredients, puffed rice. It seems to be more popular in the West, as a choice for breakfast cereals, and sweet treats. I remember the first time I walked into an American grocery store in Los Angeles back in the 1980s and wandered into the cereal aisle, I couldn’t believe how many boxes of cereals there were! It kept on going and going! I am not a cold breakfast cereal kind of person, because it feels a little like having bird food to me! I need a hearty savory dish to start the day! But I do love puffed rice in sweet treats.
Quick and heathy bars
These bars don’t require any baking, just a little refrigeration. If you melt some vegan chocolate, coconut oil, nut butter, and maple syrup, and combine it with rolled oats and puffed rice, you get quick crispy treats that are fairly healthy. I like to use a muffin pan to save time but you can also use a baking sheet and cut squares.
You can make these treats pretty quickly and let them cool down for an hour in the refrigerator. They are great desserts, or snacks, and will keep for a week or more in a sealed bag or container.
TIPS
– Make sure not to overheat the chocolate because it can produce brittle bars. They will taste great but be on the dry side.
– Sprinkle a little powder sugar before serving.
– Try different nut butters (pistachio, almond, cashew).
Have fun!
Quick Crispy Oat Rice Treats
Equipment
- Muffin tin
Ingredients
- 1 cup vegan chocolate
- 1/2 cup nut butter (almond, peanut or pistachio)
- 3-4 Tbsp coconut oil
- 1 cup rolled oats
- 4 cups puffed rice
- 1/4 cup maple syrup
Instructions
- Oil each muffin hole.
- Heat a small pan (low to medium) and combine chocolate with coconut oil. Stir until the chocolate is melted.
- Add the nut butter and stir. Remove from heat.
- Add the rolled oats, gently mix in the puffed rice, and drizzle the maple syrup until well combined.
- Place a few spoons into each muffin cup. Set aside until cooled.
- Sprinkle a little powder sugar on top.
