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Ingredients
Scale
- ½ cup vegan, refined sugar-free dark chocolate chips
- 2 tablespoons coconut oil
- 1 cup runny unsweetened, unsalted creamy raw almond butter (or tahini, sunflower seed butter, or pumpkin butter for nut-free)
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 3 cups gluten-free chocolate brown rice crisp cereal
- ¼ teaspoon fine sea salt
- Optional Garnishes:
- ¼ cup vegan, refined sugar-free dark chocolate gems, melted
- Freeze-dried raspberries, crushed
Instructions
- Line an 8×8 inch baking pan with parchment paper.
- Melt chocolate chips and coconut oil in a microwave-safe container.
- Combine melted chocolate with almond butter, maple syrup, and vanilla extract until smooth.
- Fold in the brown rice crisp cereal and salt gently.
- Transfer mixture into the baking pan and flatten evenly.
- Drizzle melted chocolate and sprinkle crushed raspberries on top.
- Freeze for at least 2 hours, then cut into heart shapes.
Notes
Ensure almond butter is creamy for easy mixing.
Customize shapes and toppings for seasonal occasions.
Store leftovers in an airtight container in the freezer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg