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+ servings

Chocolaty Hippie Crispy Treats


  • Bars
  • ½ cup maple syrup
  • ½ cup brown rice syrup
  • ½ cup almond butter
  • ½ cup chopped bittersweet chocolate
  • 2 Tbsp coconut oil
  • ¼ tsp fine-grain sea salt
  • 5 ½ cups crisp rice cereal (gluten-free if you’re avoiding gluten)

  • Topping
  • 2 Tbsp coconut oil
  • ½ cup chopped bittersweet chocolate
  • ¼ cup sliced almonds, toasted
  • ¼ tsp flaky sea salt


  • Bars
  • Line an 8 x 8" square pan with a sling of parchment paper.
  • In a large saucepan, bring the maple and rice syrups to a rolling boil for 1 minute, stirring frequently with a heat-proof spatula or wooden spoon (be careful not to let it boil over).
  • Remove from the heat and stir in the nut butter, ½ cup chocolate, 2 Tbsp coconut oil, and ¼ tsp fine-grain sea salt until everything is smooth and the chocolate is melted.
  • Fold in the rice cereal and pack the mixture firmly and evenly into the lined pan

  • Topping
  • In a small saucepan (or the same big one, if you've scraped it clean), melt the remaining ½ cup of chocolate and 2 Tbsp coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate).
  • Pour the chocolate mixture over the rice mixture, spreading it smooth.
  • Sprinkle the nuts and flaky salt over the top.
  • Let the bars set at cool room temperature (about 2 hours) or in the refrigerator (about 1 hour) until firm.
  • Lift the sling out of the pan, trim away the edges if you like, and cut into 16 squares.
  • These treats are best the day they are made. They will keep at room temperature for several days, though the cereal will soften slightly.