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Hippie Crispy Treats

You will love these easy and healthy chocolate-y snacks!
Prep: 10 minutes
Chilling time: 1 hour
Total: 10 minutes
Servings: 8 2" squares (one 8x4" or 9x5" loaf pan).
Author: The Bojon Gourmet


The bars:

  • 1/4 cup maple syrup, (3 ounces)
  • 1/4 cup brown rice syrup, (2 3/4 ounces)
  • 1/4 cup almond butter, (2 ounces)
  • 1/4 cup chocolate wafers, or coarsely chopped chocolate (preferably 70% cacao mass), (1 1/4 ounces)
  • 1 tablespoon coconut oil, (1/2 ounce)
  • 1/8 teaspoon fine sea salt
  • 2 cups crisp rice cereal, (not 'puffed' rice)

The chocolaty topping:

  • 1 tablespoon coconut oil, (1/2 ounce)
  • 1/4 cup chocolate, (1 1/4 ounces)
  • 2 tablespoons chopped, toasted almonds
  • 1/8 teaspoon flaky sea salt


  • Line an 8x4 or 9x5" loaf pan with a sling of parchment paper.
  • In a large saucepan, bring the maple and rice syrup to a rolling boil for 1 minute, stirring frequently with a heatproof spatula or wooden spoon (be careful not to let it boil over). Remove from the heat and stir in the nut butter, 1/4 cup chocolate, 1 tablespoon coconut oil and 1/8 teaspoon fine salt until smooth and the chocolate is melted. Fold in the rice cereal and pack the mixture firmly and evenly into the lined pan (damp fingers can help here).
  • In a small saucepan (or the same big one, if you've scraped it clean), melt the remaining 1/4 cup of chocolate and 1 tablespoon 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 to smooth. Sprinkle the nuts and flaky salt over the top.
  • Let the bars set at cool room temperature (about 1 hour) or in the fridge (about 1/2 hour) until firm. Lift the sling out of the pan, trim away the edges if you like, and cut into 8 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.


(Recipe updated 10/30/12).
If you are very sensitive to gluten, make sure to get crisp rice cereal that is certified gluten-free; some cereals contain barley malt. I've gotten the best results using Barbara's Bakery Crisp Brown Rice, which is fruit juice sweetened and seems to hold up the best and stay the crispiest.
Feel free to double the recipe and form the squares in an 8 or 9" square pan, which is advisable since these disappear quickly.
Double the chocolate and coconut oil in the topping if you are an ardent chocophile, and/or top the treats with cacao nibs in addition to the almonds. See the post above for some possible variations.
These treats are crispest the day they are made, but will keep refrigerated or at room temperature for up to a few days.
All ounce measurements are by weight.
Nutritional values are based on one of eight servings.


Calories: 194kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Sodium: 84mg | Potassium: 119mg | Fiber: 1g | Sugar: 15g | Calcium: 53mg | Iron: 0.6mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!