One of the things I loved the most about my childhood was cereal. And no, I did not get the special spike-your-blood-sugar-then-crash-before-midmorning sugary kind of cereal. Although my sister and I fought hard in an attempt to convince my mom it was the healthier, more nutritious option. All the other kids at school got that kind. Not us. I do remember getting fruit loops a few times but then mom made the mistake of letting us moderate our own portions. That was it, no more fruit loops unless it came out of our pocket money.
Anyway, you’re probably wondering why cereal was such a highlight of my childhood. Well, if I wasn’t allowed the ‘all the other kids are getting this’ cereal, then I sure was going to do amazing things with mine!
I had the liberty to be creative in the kitchen so long as I did the cleaning up (sometimes I got away with that too;)). Peanut butter, cocoa, icing sugar and butter always managed to work their way into these crafty creations. As you may tell, health was not a concern at the tender age of 11.
Amongst many delightful and sometimes questionable treats, chocolate fridge cake and rice crispy treats constantly fought for my affection. Since I have already posted my paleo-fied version of the chocolate fridge cake, it is time for a sugar-free rice crispy treat recipe to take the stage.
Traditionally made with melted marshmallows to stick the puffed rice together, I needed a better alternative to do the same job. So sugar-free caramel would have to do!
With no further adieu, here is my childhood treat favorite made healthier:
- 3 Tbs raw honey
- 3 Tbs coconut cream
- 1/2 tsp vanilla essence
- 1.5 Tbs nut butter
- 1-2 cups rice crispies
- 1-2 Tbs desiccated coconut
- Put honey in a small sauce pan and bring to a simmer on medium heat, simmer for a couple of minutes, stirring occasionally.
- Add coconut cream and vanilla essence and simmer while stirring for a few more minutes until thickened.
- Stir in nut butter until completely combined then turn off heat. (If it is not thick then it needs to simmer a while longer)
- Put rice crispies in a bowl and stir in caramel mixture. Add more rice crispies as desired (so long as the mixture sticks together when pressed).
- Press mixture into a small-medium sized greased dish and sprinkle with desiccated coconut.
- Refrigerate for at least an hour before cutting into squares.
