ABOUT THE RECIPE:
No baking required for these squishy, sweet and crunchy Date n’ Rice Cereal Treats. So easy to make, plus they are healthy and delicious!
Makes 12 to 16 Treats
Gluten-free
INGREDIENTS:
1/4 cup maple syrup
1/4 cup plus 1 tablespoon peanut butter
1/2 teaspoon vanilla extract
2/3 cup pitted and finely chopped Medjool dates
2 cups crisp brown rice cereal, (use gluten-free cereal if you are gluten-free)
INSTRUCTIONS:
Line an 8-inch square baking pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two opposite sides of the pan. Put the maple syrup, peanut butter and vanilla (see note) into a medium-sized bowl and mix together using a large rubber spatula or spoon. Fold in the dates. Gently fold in the rice cereal.
Spread the cereal mixture in an even layer in the prepared pan and press firmly, to make the treats more compact. Cover and refrigerate for at least 4 hours or overnight before dividing into little “bites” (see note). Serve cold. Stored in a tightly covered container and refrigerated, treats will keep for 3 days.
Chef’s note: These treats are quite soft and “squishy,” even after they are chilled. If you prefer a firmer treat, add 2 to 3 tablespoons of melted vegan buttery spread to the mixture when the maple syrup is added. Proceed as directed.
Ingredients
Directions
ABOUT THE RECIPE:
No baking required for these squishy, sweet and crunchy Date n’ Rice Cereal Treats. So easy to make, plus they are healthy and delicious!
Makes 12 to 16 Treats
Gluten-free
INGREDIENTS:
1/4 cup maple syrup
1/4 cup plus 1 tablespoon peanut butter
1/2 teaspoon vanilla extract
2/3 cup pitted and finely chopped Medjool dates
2 cups crisp brown rice cereal, (use gluten-free cereal if you are gluten-free)
INSTRUCTIONS:
Line an 8-inch square baking pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two opposite sides of the pan. Put the maple syrup, peanut butter and vanilla (see note) into a medium-sized bowl and mix together using a large rubber spatula or spoon. Fold in the dates. Gently fold in the rice cereal.
Spread the cereal mixture in an even layer in the prepared pan and press firmly, to make the treats more compact. Cover and refrigerate for at least 4 hours or overnight before dividing into little “bites” (see note). Serve cold. Stored in a tightly covered container and refrigerated, treats will keep for 3 days.
Chef’s note: These treats are quite soft and “squishy,” even after they are chilled. If you prefer a firmer treat, add 2 to 3 tablespoons of melted vegan buttery spread to the mixture when the maple syrup is added. Proceed as directed.
