November 2, 2009
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recipe: Rice Crispy Treats sans wheat, gluten, dairy & slave chocolate. Yum!
Ah, the taste of freedom. Enjoy.
Best Chocolate-Peanut-Butter-Vegan-Gluten-Free-Casein-Free-Crispy-Rice-Squares You Ever Tasted In Your Entire Life
adapted from a variety of recipes by me, Pamela Grossman (you know I don’t eat yucky stuff, right?)
Ingredients:
5c rice cereal
1 10-oz container of Suzanne’s Ricemellow Crème
1 10-oz bag Tropical Source Chocolate Chips(careful – soy lecithin!) (Not slave chocolate!)
2 tsp margarine
6 Tb Nut Butter (or to taste – I use more)
Instructions:
1. Line a 9×9 glass baking dish with parchment paper or spray with cooking spray.
2. Melt the chocolate chips and margarine in a large microwave-safe bowl for about one minute. Mix with a spatula until the rest of the chips melt.
3. Mix in the ricemellow and peanut butter until combined.
4. Pour the rice cereal into the chocolate mixture and mix until cereal is coated.
5. Plop the whole thing into the 9×9 dish and press it in with a spatula. Let cool to room temperature. When it’s firmed up, pull out the whole thing by the parchment paper and cut into squares with a sharp knife. Speed the process by putting it in the refrigerator.