Hello, friends. I stumbled upon a giant bag of puffed rice at a local grocery store a few days ago and immediately had the urge to create a vegan choco pb rice crispy bar. This is a super quick and easy recipe; sweet, chewy and crunchy, a perfect energizing snack or fun dessert any time of day. I’m not kidding: I threw this recipe together in under 15 minutes while I was waiting for my dinner to finish cooking. The bars turned out excellent the first try, so while I didn’t actually plan on sharing the recipe, here I am. This would be made more epic if you add chocolate chips, pretzels, crushed potato chips, and/or vegan marshmallows. Then again, wouldn’t everything?
If you try the recipe, let me know how it works out! I love to hear from you. In other news, some stuff I’ve been loving:
– Tierra Whack. All her music.
– A morning Ritual, including burning herbs while I meditate. I make my own bundles out of rosemary, sage, lavender and basil.
– The Lesbian Talk Show podcast! Especially The Lesbian Historic Motif, since its inclusive of trans folks.
– HealYourLiving YouTube channel. I’ve been pretty inspired by Youheum in terms of her extremely minimalist wardrobe. I only shop at thrift stores and Craigslist, but I want to be more intentional about wearing natural fabrics from now on.
– Fruit smoothies!! Recovering from disordered eating has had my body craving all the foods I restricted for years, but I am now finding that I am intuitively desiring smoothies and salads again… eating for sensual pleasure is a true delight.
– My conversation with Cara over at her Love Your Bod Pod! The episode will be released in the next month or two, I think.
P.S. Reminder that my new cookbook, Rawsome Superfoods, is OUT NOW! You can order the book on Amazon, , ,, Chapters, or wherever books are sold. Also! I am a contributing author on a new, amazing cookbook, aptly titled The Ultimate Vegan Cookbook. Available at all the same places. 🙂
XO, em
CHOCOLATE PEANUT BUTTER RICE CRISPY SQUARES
Makes 9 huge bars. Print the recipe!
1/2 cup peanut butter
1/3 cup coconut nectar
1/3 cup melted coconut oil
1/4 cup cocoa powder
Pinch sea salt
1 teaspoon vanilla extract
2-3 cups rice puffs (aka puffed rice)
Stir all the ingredients together, except the rice puffs, until smooth. In a large bowl, throw in 2 cups of rice puffs and pour over the chocolate peanut butter mixture, then mix everything together evenly. If you’d like more rice puffs, add another cup. Scoop into a lined baking pan and leave in the fridge or freezer until solid (at least an hour or two). Store in the fridge for up to 10 days, or the freezer for a month.
Notes:
– You can use any nut or seed butter you prefer; almond butter would be wonderful…
– You can use any liquid sweetener you like, including maple syrup or agave nectar.
– Add 1/4 cup more or less sweetener as desired.
– This recipe would be made more epic if you added chocolate chips, pretzels, crushed potato chips, and/or vegan marshmallows.
– I do not recommend travelling with these, they will probably melt. Keep in the fridge.
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