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Tahini Rice Crispy Treats

Tahini Rice Crispy Treats


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Rice Krispies Treats meet sesame halva in these savory-sweet six-ingredient bars (salt doesn’t count!). Use whatever brand of crispy brown rice cereal you can find, avoiding the “puffed” varieties, which have a tendency to be more squishy than crunchy. You can even use regular Rice Krispies cereal instead of crispy brown rice cereal, but since Rice Krispies are smaller and less dense, your bars might be a little bit softer than intended, though still delicious. For the sturdiest bars, be sure to really compact them and keep them in the fridge so they stay firm.

Ingredients

  • 3¼ cups (130 g) crispy brown or white rice cereal
  • 1 Tbsp. virgin coconut oil
  • ¼ cup plus 1 Tbsp. (90 g) honey

Recipe Preparation

  • Line an 8" or 9" square pan with parchment paper, leaving an overhang on two sides. Toss cereal and cacao nibs in a large bowl to combine.

  • Melt oil in a small saucepan over medium-low heat. Add tahini, honey, and salt and whisk until warmed through, smooth, and slightly thinner, 45–60 seconds. (Don’t be tempted to cook this longer—the tahini can start to crystallize, which will make it grainy.) Remove from heat and whisk in vanilla.

  • Pour tahini mixture over cereal mixture and stir to coat. Transfer to prepared pan and press down very firmly (seriously, give it your all!) with the bottom of a heavy glass or measuring cup to compact. Chill bars until firm, 30–40 minutes.

  • Lift out bars using parchment overhang and cut into 16 squares.

  • Do Ahead: Bars can be made 1 week ahead. Cover and chill.

Reviews SectionMade these using chocolate rice krispy cereal, toasted sesame seeds mixed in instead of cocoa nibs and a dark chocolate drizzle on top. Quick and delicious but don’t stay together very well.Made these during quarantine to use up a weird amount of tahini I had in the fridge (also somehow had rice crispy cereal?). Made half a batch, used chocolate chips instead of cacao nibs, and tasted the tahini mixture before combining with the cereal (added a little more salt). Absolutely loved them! Thought I would like them enough, but did not expect to be blown out of the water.These are so addicting! Made them for a dinner party and we couldn't stop picking at them even though everyone was stuffed. Might try a drizzle of semisweet chocolate over the top next timeAnonymousBoston, MA03/07/20Wow, this recipe is truly great! Canadians, the "puffed" rice I bought was crispy and didn't become squishy.One difficulty with the recipe is trying to compact everything. The tahini/honey mixture is very sticky. I would recommend having enough parchment overhang that it fully covers the top of the pan. Fold that overhang over and press down to avoid a sticky mess.Oh my god, these are incredible!! Super easy and yummy. To prevent crumbling, I put a piece of parchment paper down and then a book and stood on them (as savannahtabitha suggested) before putting them in the freezer, and that worked perfectly. I also kept them in the freezer when I wasn't eating them to help keep their structure. Def going into my dessert rotation!Yes, these are a little crumbly, but are also fully delicious. Especially when you allow them to crumble over a bowl of chocolate ice cream.Brooke EverettPhiladelphia, PA01/19/20This is a fantastic recipe... IF YOU HAVE GOOD TAHINI. I made it with Joyva and they were awful (granted now I think Joyva is inedible). I made them a second time substituting cashew butter (since my new tahini is still en route) and they were so much more delicious. You really have to press hard to form them - I placed a small book in my 8x8 pan and stood on top of it to make sure they were firm. Voila! They held together perfectly!savannahtabithaPhiladelphia, PA01/11/20Holy mackerel, I can't stop thinking about this bars. Made them earlier this week for preschool communal snack (omitted the cacao nibs to increase chances that 4 year olds would eat them), and just made another batch today for home. The kids universally loved them (which always feels like a win) and the fact that they're nut-free was a nice bonus to make them school-friendly. Obsessed.chelseamorseAstoria, NY01/10/20I wanted to make this so badly however I could not get past how much it looked like “bug/maggots”These sounded so promising. Try as I might, to PACK the mixture into the pan, they still crumbled and after 2-3 days took on a strange (fermented?) tinge. The grand kids would not eat them. They left a crumbled mess everywhere.AnonymousTerrace BC Canada01/06/20These are perfect! Used maple syrup instead of honey to make the recipe vegan and let the bars solidify overnight. My friends and I have already made these twice!I bake with tahini all the time and I want to love these - but they came out dry and crumbled too easily. They were rather addicting but I wouldn't make them for friends.Yes! I'll be making these a lot because they're so easy to make, delicious, and satisfy the stray vegan in my life. The treats set up well--I refrigerated them overnight--but after they set out for a while, they began to crumble. Not sure if I did something wrong or that's just the nature of the mixture. Still ... 5 stars!scaramoucheEugene, OR12/12/19

Healthy Rice Crispy Treats

These healthy rice crispy treats are easy to make with just a handful of wholesome ingredients and make the perfect sweet treat to stash in the freezer for a quick snack or dessert.

My Favourite Cereal

These yummy bars are made with One Degree Sprouted Brown Rice Crisps. You can use the Brown Rice Crisps, Brown Rice Cacao Crisps or a mixture of the two like I did!

One Degree Sprouted Brown Rice Cacao Crisps are my favourite cereal and I was buying them long before my partnership with One Degree Organics. They taste amazing and you get all the great health benefits of sprouted brown rice with delicious cacao and coconut palm sugar.

The flavour is perfect and they’re my go-to cereal for snacking, breakfast, smoothie bowl topping and of course, making healthy rice crispy squares! Plus, they’re chocolate and you can’t beat that.

I love that they’re low in sugar and made with wholesome ingredients that One Degree Organics is completely transparent about. You can read exactly where every ingredient came from which is just the coolest thing ever!

How to Make Healthier Rice Crispy Squares

Traditional rice crispy squares are made with butter and marshmallows. This healthier, plant-based version of the family favourite is made with pure maple syrup and tahini, making them vegan, gluten-free, nut-free and refined sugar-free.

Making them couldn’t be easier either. Simply heat the maple syrup and tahini until smooth and creamy, bring to a very light boil, then mix with One Degree Sprouted Brown Rice Crisps, press into a pan, then freeze to set the bars before slicing into squares and enjoying.

They’re crispy, perfectly sweet with a hint of sea salt and kids and adults alike will love them! I like to make a batch and store them in the freezer for a chilled after dinner dessert.

Nut Butter Options

I used tahini in these to keep them nut-free and allergen-friendly, however, you can also use peanut butter, almond butter or sunflower seed butter as an alternative. I’ve made them with sunflower seed butter and they were delicious and of course, peanut butter is a classic.

Health Rice Crispy Squares

These healthier rice crispy treats are plant-based, nut-free, gluten-free, refined sugar-free and you’ll need just 4 simple ingredients to make them. Kids and adults will love these sweet, crunchy bars.


Cookie’s Sweets! Vegan Tahini Cookies & Cocoa Krispies

In addition to making water hallah, matzo ball soup, and charoset at Aleeza’s house, Cookie made some sweets! Her tahini cookie and cocoa tahini rice krispie treat recipes are both fun and easy to follow. They are by no means super hero, but definitely fun food! We stuck with her original recipes which happen to be vegan, but if your looking to use healthier flours or sweeteners, please do! I’m sure they will be just as yum! Enjoy!!

Tahini Cookies

  • 3 cups flour (we used white flour but you can use healthier flours like half whole wheat pastry or gluten free oat or brown rice flour, let me know how it goes!)
  • 1 cup raw tahini
  • 2 sticks earth balance butter
  • 1 cup sugar (can use healthier sweetener like maple syrup or raw coconut palm sugar)
  • 2 teaspoons baking powder
  • Sliced almonds option for decoration
  • Preheat oven to 350 degrees
  • In a mixing bowl, mix together the flour, raw tahini, earth balance, sweetener, and baking powder
  • Once thoroughly mixed, roll the dough into tiny balls and place on a baking sheet lined with parchment paper. If your feeling decorative, you can press a fork on the surface of the balls or add some sliced almonds

Cocoa Rice Krispies

Makes about 50 small-sized squares

  • 7 cups rice krispies cereal (can use brown rice krispies brands like Erewhon or Barbara’s)
  • 500g baking chocolate (I would use Sunspire)
  • 16oz raw tahini
  • Halva to taste (optional)
  • Place the rice krispies in a mixing bowl
  • Melt the 500g baking chocolate with the 16oz of tahini on a stove top until throughly melted together
  • Once the chocolate and tahini mixture is complete, remove from stovetop and pour over the rice krispie filled bowl

  • Mix the rice krispies and chocolate tahini together
  • Once mixed together, place the chocolate tahini krispies on a baking sheet lined with parchment paper

  • If your feeling frisky, grate some halva on top of the evenly spread krispies while their still warm (so it melts a bit)

Have you experimented with tahini in any of your sweet treats? Have you made similar dishes using different kinds of flour and sweeteners?

By the way! The yummiest tahini in the world is Brad’s Organic. You must order it online but it’s so good! Especially on mochi waffles or a rice cake with strawberry jam… It’s better than peanut butter I tell you! Not needed for these recipes but just a must buy if you like tahini!


  1. Combine cereal and cocoa nibs in a large bowl.
  2. In a small saucepan on medium-low heat whisk together tahini, coconut oil, honey, and vanilla extract for one minute until smooth.
  3. Pour Tahini mixture over cereal. Gently mix until cereal is well coated.
  4. In a glass dish lined with parchment paper pour tahini on the cereal mixture. Using another dish or a glass press the cereal down firmly.
  5. Place in the freezer for one hour before cutting into nine equals squares.
  6. Wrap each individually and place in the freezer refrigerator for when you’re ready.

1 serving = 1 square
Appropriately: Calories 230, protein 5g, carbs 24g fat 13g, fiber 3g

For a step-by-step video, check out the Born Fitness Instagram


MAPLE TAHINI RICE CRISPY TREATS WITH DARK CHOCOLATE AND COCONUT

Sometimes you need a nostalgic treat a throwback to a childhood favorite. I usually crave gummy bears or chocolate chip cookies. My husband goes for no-bake cookies or rice crispy treats.

Sam doesn’t have much of a sweet tooth, but he loves rice crispy treats. I’ve never had much of a taste for them, but I make them out of love. But I made these rice crispies not only out of love, but because these rice crispy treats, these are something special.

They’re an adultified take on the good ol’ crispy that comes in a blue foil pack, and I can definitely get into that.

First of all, they have that same sticky, crunchy thing going on but with a bit of extra texture from chunks of dark chocolate and coconut flakes. Secondly, they aren’t just made with melted marshmallows, but a homemade marshmallow fluff that uses maple syrup instead of corn syrup and a healthy dose of tahini to balance out all of the sweetness. ‘Tahini in rice crispies?’, you might ask. Yes, definitely yes.

These are great because they satisfy that nostalgic hit that we sometimes crave from a treat while also providing some complex flavor and texture.

I’ll definitely still make simple rice crispies for Sam, but these special treats will also join the rotation.

If you like these Maple Tahini Rice Crispy Treats with Chocolate and Coconut, you might also like:


  1. Combine cereal and cocoa nibs in a large bowl.
  2. In a small saucepan on medium-low heat whisk together tahini, coconut oil, honey, and vanilla extract for one minute until smooth.
  3. Pour Tahini mixture over cereal. Gently mix until cereal is well coated.
  4. In a glass dish lined with parchment paper pour tahini on the cereal mixture. Using another dish or a glass press the cereal down firmly.
  5. Place in the freezer for one hour before cutting into nine equals squares.
  6. Wrap each individually and place in the freezer refrigerator for when you’re ready.

1 serving = 1 square
Appropriately: Calories 230, protein 5g, carbs 24g fat 13g, fiber 3g

For a step-by-step video, check out the Born Fitness Instagram


  1. Combine cereal and cocoa nibs in a large bowl.
  2. In a small saucepan on medium-low heat whisk together tahini, coconut oil, honey, and vanilla extract for one minute until smooth.
  3. Pour Tahini mixture over cereal. Gently mix until cereal is well coated.
  4. In a glass dish lined with parchment paper pour tahini on the cereal mixture. Using another dish or a glass press the cereal down firmly.
  5. Place in the freezer for one hour before cutting into nine equals squares.
  6. Wrap each individually and place in the freezer refrigerator for when you’re ready.

1 serving = 1 square
Appropriately: Calories 230, protein 5g, carbs 24g fat 13g, fiber 3g

For a step-by-step video, check out the Born Fitness Instagram


Double Sesame Crispy Brown Rice Bars

Double Sesame Crispy Brown Rice Bars dunked in tahini are the ultimate seed-and-whole-grain-packed treat. Plant-based and gluten free: Enjoy these nutritious bars for breakfast, dessert, or a midday snack. Oh, tahini. I can’t seem to express my love for this powerhouse seed butter enough. But alas, here we are with another tahini recipe. I just really want you to share in my love for Soom tahini, mostly. Have you tried it yet? Can we please romanticize about it together? It’s the pantry spread of my dreams.

And did I mention how nutritious these bars are? Not only are they packed with whole grains, but also heart-healthy fats and cholesterol-lowering phytosterols from the sesame seeds.

They can do double-duty by satisfying both a sweet and salty snack craving while supplying good-for-you nutrients to help power you through a busy day. I can also confirm that they make a great Netflix accompaniment. Which, side note: I am 100% committed to watching Season 2 of Stranger Things this weekend. It’s supposed to be raining most of the weekend in Birmingham, so I have zero excuses to keep putting it off. BIG plans, I know.So here’s what you need to do from here:

1. Make a batch of these seed-and-whole-grain-packed bars.

2. Stash them in an airtight container in the refrigerator.

3. Reach for one (or two) any time a snack craving strikes.

5. Often.Kid-friendly, super rich and decadent-tasting, SO DANG SIMPLE, and did I mention insanely delicious?


  1. Combine cereal and cocoa nibs in a large bowl.
  2. In a small saucepan on medium-low heat whisk together tahini, coconut oil, honey, and vanilla extract for one minute until smooth.
  3. Pour Tahini mixture over cereal. Gently mix until cereal is well coated.
  4. In a glass dish lined with parchment paper pour tahini on the cereal mixture. Using another dish or a glass press the cereal down firmly.
  5. Place in the freezer for one hour before cutting into nine equals squares.
  6. Wrap each individually and place in the freezer refrigerator for when you’re ready.

1 serving = 1 square
Appropriately: Calories 230, protein 5g, carbs 24g fat 13g, fiber 3g

For a step-by-step video, check out the Born Fitness Instagram


Make the best candy with the best chocolate

I didn't use just any chocolate, but a somewhat "healthier" chocolate and my FAVORITE baking chocolate of all time Enjoy Life Dark Chocolate Chips . This chocolate is awesome because it's:

PLUS it's some of the best tasting, reasonably priced chocolate around. I adore this chocolate almost as much as I adore my husband. Yeah, it's that good.


Puffed Rice Squares with Tahini and Honey

Puffed rice treats are popular as a quick snack, known mostly in its commercial version, which is overly sweet and far from healthy.
While the treats are quick and easy to make at home, unfortunately, too many of the homemade versions list ingredients such as sugar coated puffed rice, artificially flavored commercial marshmallows, corn syrup and other similar additions, that make them just as bad as the store-bought ones.
The version I have here is relatively healthier than most, and make use of all-natural ingredients. To make it, I’ve used sugar free puffed brown rice, which was mixed with a thick paste made with raw Tahini (sesame paste), honey, fresh butter and a fairly small amount of sugar. The honey paired beautifully with the nuttiness of the Tahini paste, and the squares turned out quite irresistible. Try them and enjoy.

Notes:
* I’ve used Nature’s Path “Rice Puffs”, made with brown rice and no added sugar.
* Unlike the commercial versions, these squares will only keep their crispiness for about 2-3 days. For best results, keep them in the fridge until serving.

Makes: 25
Prep time: 10 minutes
Cooking time: 5 minutes
Chilling time: 2 hours

Ingredients:
5 cups sugar free puffed brown rice (see notes)
½ stick (55 grams) butter, soft
2/3 cup sugar
1/3 cup honey
1/3 cup Tahini (sesame seeds paste)
1 tsp vanilla paste
¼ tsp salt

1. Line a 12”x8” (20.5 cm x 30 cm) baking pan with baking paper. Place the puffed rice in a large bowl.
2. In a small pot, mix the butter, sugar, honey, Tahini, vanilla and salt. Cook over medium-high heat, mixing, until the butter melts and the mixture is on the verge of boiling. Turn off the heat and mix to a thick smooth paste. Let cool slightly.

3. Pour the paste over the puffed rice, mixing gently with a spatula, so all the grains are covered with the paste. Transfer into the lined pan, and press the top gently, to level it.

4. Place in the fridge for 2 hours. Once chilled and set, cut into squares with a large knife.

5. Keep in an airtight container in the fridge. Best if served within 2-3 days.



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