Chocolate Peanut Butter Rice Crispy Treats

Peanut Butter Chocolate Rice Crispy Treats

 

My sister came over this past week to help watch our toddler, and if anyone has a sister they know how special they are. Not only did she watch my baby and take great care of her, she also made these sweet treats for me. I wanted to make them the night before Valentine’s Day, but my husband and daughter both got the flu and we had to take her to the doctor. My sister, who is a great baker, volunteered to try out this recipe for me and it turned out sooooooo delicious. These peanut butter chocolate rice crispy treats are made with eight simple ingredients and are the perfect treat to bring to a party to share.

 

Ingredients

1 cup Rolled oats

1 cup Brown rice puffs

Maple syrup**

Oat flour**

Peanut butter**

Salt

Coconut oil

Dairy free chocolate chips

 

Line a square baking pan with parchment paper and set aside. In a bowl combine rolled oats and brown rice puffs. In a microwave safe bowl add ½ cup of peanut butter and 2 tablespoons of coconut oil and melt together. Pour that into the oats and brown rice puffs, and add 2 tablespoons of maple syrup. Combine this mixture. Press this mixture into the bottom of the baking pan and set in freezer. Next combine add the oat flour into a bowl. In the same microwave safe bowl combine 1 cup of peanut butter and 2 tablespoons of coconut oil and melt together. Add a pinch of sea salt and then combine this mixture with the oat flour and ¼ cup maple syrup. Pour this mixture over the base layer and place the pan back in the freezer. Finally in the same microwave safe bowl, melt 1 cup of dairy free chocolate chips with 1 tablespoon of coconut oil. Spread this mixture on top and leave in the refrigerator over night to set.

Rice Crispy Treats

** Maple Syrup can be subbed for agave

** Oat Flour can be subbed for coconut flour

**Peanut butter can be subbed for nut butter of choice

Ginger Molasses Cookies (Vegan)

Did you know that black strap molasses is packed with iron? As I have mentioned previously, both my daughter and I have had low iron in the past, in face anemia runs in my family. When the doctor told me Sloan had low iron I started to research iron-rich foods that I could incorporate into our daily meals in order to naturally boost her iron levels. Here you can find my recipe for the green juice I use to help Sloan get her iron.

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I also use black strap molasses in baking, oatmeal, and smoothies in order to make sure Sloan is getting plenty of iron. These ginger molasses cookies are a great way to get a dose of iron in her dessert. Also, I like to use coconut sugar when I’m baking because it has a lower glycemic index, so it won’t spike your sugar levels, but you could use a different sugar if you’d like.

 

Ingredients

 

1 cup Whole Wheat Flour

1 cup Oat Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

2 tsp. Ginger

1 tsp. Cinnamon

¼ tsp. Salt

¼ tsp. Cloves

¼ cup Melted Coconut Oil or Vegan Butter

1 cup Coconut Sugar plus a quarter cup to roll the cookies in

4 tbs. Black Strap Molasses

1 tsp. Vanilla

2 Tbs. Nut milk of your choice

 

Directions

 

Preheat your oven to 350 °F and line a baking sheet with parchment paper. In a bowl combine all of your ingredients. I usually start with wet and then add the dry. I needed this mixture my hand until is formed a solid dough, but you could also used a handheld mixer. Once the dough is combined roll out small balls, and then roll these balls in the coconut sugar. Place them on the baking sheet and press down slightly to make a flatter cookie. Bake for 10 minutes, and allow to cool for 10 minutes before removing them from the baking sheet.

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