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Chocolate Chip Almond Butter Rice Crispy Squares

—  found in  Food  —

The McJordan's (Walker, Vienna and I) have been eating (okay gorging) on these rice crispy squares so much so that I actually need to take a break! They are addictive. Once you make them, you'll know what I mean because they are crunchy, sweet and just the perfect little snack that is super easy to make.

Funny thing is... I created a recipe about five years ago for Chocolate Orange Rice Crispy Squares and I'm almost embarrassed to show you because the photos are so terrible, it's frightening! The Joyous Health blog has come a long way since 2012 -- sorry for subjecting you to my terrible food photos back then, haha! But these crispy squares are a far better recipe and much prettier too. That being said, the old ones were still tasty :) 

This new recipe was inspired by both Oh She Glows and my good friend Meghan Telpner's crispy squares. So thanks ladies for inspiring me back to rice crispy squares!! I'd almost given up on them until I remembered the secret ingredient is brown rice syrup -- it makes everything stick like how marshmallows do the trick. 

The combination of almond butter, coconut oil, brown rice syrup and chocolate chips is absolute heaven on earth. You'll see what I mean when you make them.

Basically, all you have to do is melt these ingredients together on low heat and then combine with brown rice crisps and voila! I love how healthy, whole-foods-based these ingredients are, nothing like their unhealthy counterparts by Kellogg's -- yuck. 

This recipe takes about 10 minutes, no joke. 

Then refrigerate them for an hour or two and slice em' up!

Here's the whole recipe:

Desserts
Chocolate Chip Almond Butter Rice Crispy Squares Print
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Ingredients
  • 3 1/2 cups brown rice crisps
  • 1/2 cup brown rice syrup*
  • 1/2 cup almond butter
  • 2 tbsp coconut oil, measured when solid
  • 1 tbsp dark real maple syrup
  • 1/4 cup chocolate chips
  • 1/4 cup chopped walnuts (optional)
Instructions
  1. Line a square 8"x8" pan with parchment paper.
  2. Place brown rice crisps in a large mixing bowl, set aside.
  3. In a pot on low heat, combine brown rice syrup, almond butter, coconut oil and maple syrup. Once combined, remove from heat.
  4. Add brown rice syrup mixture to brown rice crisps until well combined. Fold in chocolate chips. Pour mixture into 8x8 pan and refrigerate for 2 hours. Remove from refrigerator, cut into squares and enjoy immediately!
  5. If you plan on serving these at a picnic or BBQ outside, they are best served chilled, otherwise they are a sticky mess!

Notes

* Make sure you use brown rice syrup. I tried this recipe without it and used maple syrup only instead and it didn't bind properly. Brown rice syrup can be found at health food stores, in the natural food section of your grocery store or online. I haven't tried liquid honey, but that would probably work very well too.

I have a feeling you're gonna love them. Don't say I didn't warn you though, they are addictive!

Have a joyous week!

Joy

47 Comments
Sinead   •   June 6, 2017

Hi Joy! I recently discovered that I have an unfortunate intolerance to rice:( Do you think this recipe would work with a thicker raw honey and puffed quinoa? I am also intolerant to all nuts except macadamia, walnut, chestnut and pecan, so do you have any suggestions there for substitutions?! Thank you so much, can't wait to try them if I can find a way to enjoy them while "tolerating" them lol.

Reply
Rachel Molenda   •   June 7, 2017

Erin   •   June 7, 2017

What are your thought on the healthiness or non-healthiness of briwn rice syrup? Ive read a few things online which doesnt sound promising (to say the least)....

Reply
Rachel Molenda   •   June 8, 2017

Michelle   •   June 7, 2017

I really want to try these. They look fantastic but I cannot use any nut based ingredients in my home. Do u think sunbutter would work as well?

Reply
Rachel Molenda   •   June 8, 2017

Candace   •   June 9, 2017

Would coconut nectar work as well?

Reply
Rachel Molenda   •   June 9, 2017

Shruti   •   June 11, 2017

I love the recipe for my school going daughter except I have to substitute almond butter. Any suggestions?

Reply
Rachel Molenda   •   June 12, 2017
Charlene C.   •   May 7, 2019
Joy McCarthy   •   May 8, 2019

Elaine   •   June 18, 2017

You are right about these being addictive!! They are fabulous and my whole family loves them. I've bought your book and can't wait to try more recipes, thank you Joy!

Reply
Rachel Molenda   •   June 19, 2017

Nancy   •   August 3, 2017

What brand of brown rice crisps do you recommend? I'm looking forward to making things!

Reply
Rachel Molenda   •   August 3, 2017

Pam Waechter   •   September 24, 2017

I made this using honey and natural peanut butter-- delicious.

Reply
Rachel Molenda   •   September 25, 2017

Nikole C   •   October 18, 2017

Are there any other substitutes I can use instead of coconut oil? Thanks!

Reply
Rachel Molenda   •   October 18, 2017

Laura   •   January 2, 2018

I have rice malt syrup. Is that the same thing? Thank you!

Reply
Rachel Molenda   •   January 2, 2018

Helen   •   January 18, 2018

Hi Joy

Reply
Rachel Molenda   •   January 19, 2018

Moira   •   January 21, 2018

Hi, I just made these, and had them taste tested... they taste delish BUT my brown rice puffs taste almost stale. They were perfectly crunchy coming out of the bag, but after mixing and cooling theyve softened. The crunch is lost. Any ideas??

Reply
Rachel Molenda   •   January 22, 2018
Janet   •   March 16, 2018

Sam   •   February 21, 2018

Hi Joy! I made this recipe, and it was delicious, but the chocolate chips did not hold their shape and melted into the mixture! When do you add the chips so they don't melt and are distributed throughout the crisps as in your photo? I'm afraid to let it cool too much and not be able to stir the chips in at all. Thanks!

Reply
Rachel Molenda   •   February 22, 2018

Rachel   •   March 13, 2018

Very nice, all of the family loved these.

Reply
Rachel Molenda   •   March 14, 2018

Nina   •   March 16, 2018

Love this recipe. Have made it 3 times already since the beginning of the year.

Reply
Rachel Molenda   •   March 16, 2018

Ann 🅰️ Scarff   •   March 16, 2018

What are brown rice crisps?! Those crackers you crumble?

Reply
Rachel Molenda   •   March 16, 2018

Barb   •   March 16, 2018

Joy, I love this recipe. I know you were expecting a baby but haven't heard about the arrival. I am so anxious to know the news.

Reply
Joy McCarthy   •   March 18, 2018

Genevieve   •   March 18, 2018

These are awesome! For those curious about honey, I tried it, and it worked! I was worried it would be too sweet and wouldn't hold together, so tried a couple of modifications: reduced the honey to 1/3 cup, and added 2T ghee. Turned out great!

Reply
Rachel Molenda   •   March 19, 2018

Kate   •   April 2, 2018

Just wondering if you recommend raw or roasted almond butter for these? Is there much of a difference?

Reply
Rachel Molenda   •   April 3, 2018

Janet   •   February 5, 2019

Oh boy, I must have known this was coming up so I found the brown rice syrup at the store last week!

Reply
Joy McCarthy   •   February 5, 2019

Janet   •   February 5, 2019

Definitely addictive! I used some new kind of nut and seed butter from Costco this time, with the brown rice syrup. So easy and just the right sweetness for me. I put in some small carob chips with a few semi-sweet chocolate chips. I’m hoping I won’t eat half the pan myself tonight!

Reply
Joy McCarthy   •   February 6, 2019

Lydia   •   February 10, 2019

If I use honey instead of brown rice syrup, is the maple syrup still necessary or can I omit that? Thanks!

Reply
Joy McCarthy   •   February 11, 2019

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