Coco-Crisps bars

4 coco-crisps on a blue pottery plate
Back in my days of eating too much sugar (and feeling gross afterwards), I loved rice crispy squares. Melted marshmallow, crispy rice...yummy. But sadly, negative nutritional value. I know I could do better, make a decadent treat and use wholesome ingredients to boot. Enter the coco-crisp!

Prep time: 10 mins
Chill time: 60 mins
Yield: 16 squares


3 cups rice crisps (I use nature's path) or 2 cups rice crisps and 1 cup oats
1/4 cup hemp hearts (I get mine at Costco. If you don't have, sub with sesame seeds)
1/3 cup peanut butter
1/3 cup brown rice syrup or honey
1/4 cup semi-sweet chocolate chips
1 tsp vanilla


  1. In a large bowl, mix rice crisps and hemp hearts. Set aside.
  2. In a small saucepan on low heat combine peanut butter, rice syrup and vanilla.
  3. Pour mixture into rice and hemp heart mix. 
  4. Add 1/4 cup semi-sweet chocolate chips. Mix these in.
  5. Press firmly into a baking pan lined with parchment paper. Use damp fingers.
  6. Refrigerate for 1 hour until firm. 
  7. Cut into squares.

4 step instructions on creating coco-crisps. Stirring dry and wet ingredients in a large metal bowl. Pan lined with parchment paper with mixture pressed into it.

Large knife slicing coco-crisps into 16 squares

Coco-crisps on a light blue pottery plate. Individual chocolate chips sprinkled on plate.

More no-bake treats? Try avocado pudding or pumpkin & almond muesli (it's as good as a treat!)

What are some of your favourite go-to healthy treats?

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