I desperately needed my chocolate fix this week that was toned down a notch. The summer has us on terraces, at BBQ’s and generally enjoying life too much to notice the sugar intake. I’m taking a more active approach to my diet because I know this will only get harder with Thanksgiving, Halloween and Christmas around the corner.
I love any chocolate dessert with a crunch, and who doesn’t love rice crispy squares? So here’s a hybrid without the processed sugar and butter that normally goes in. All natural, therefore friendlier to the waist line, and delicious as ever!
3 cups rice crisps (preferably brown rice)
1/2 cup nut butter (I used almond, make sure to buy the one with only nuts and without extra ingredients, or make your own)
1/2 cup maple syrup
1/4 cup cacao powder
Mix the nut butter, maple syrup and cacao powder together in a medium pot and heat over medium. Once the mixture is smooth and melted together poor it over the rice crisps in a large bowl. Line an 8x8 square tin with waxed paper and press the rise crispy mixture down firmly. Refrigerate for an hour and enjoy.