Chocolate Almond Butter Krispie Treats

Saturday morning I had a couple of free minutes and a couple of simple ingredients.  Before I knew it, these little beauties were born.  I love a good, old fashion Rice Krispie treat as much as the next girl, but I don’t love the sugar coma that comes along with eating one!  These treats are lightly sweetened with honey and a chocolate topping that aren’t overpowering.  I used almond butter, but these treats would work with peanut butter or even Sunbutter, if you’re looking for a nut free alternative.  Find a few free minutes in your schedule and you can have your very own Chocolate Almond Butter Krispie Treats.

  • 1/4 cup of natural almond butter*
  • 1/2 cup of organic honey
  • 1 teaspoon vanilla extract
  • 3 cups of crispy rice cereal**
  • 1 cup of chocolate chips (Enjoy Life brand)
  • 1 teaspoon refined coconut oil

To begin, line a 8 x 8 or 9 x 9 pan with parchment paper and pour cereal into a large mixing bowl.  This mixture does not make enough to fill a 9 x 13 pan, so choose a more square-shaped baking dish.  Mine was a unique 9 x 6 size.

In a small saucepan, heat the almond butter and honey over low heat until combined.  Stir frequently.  My mixture was ready in about 5 minutes.  Remove the mixture from heat and stir in the vanilla extract.  Pour the warm almond butter & honey mixture over the cereal and stir to combine.  You can use a wooden spoon, but let’s be honest…the two best tools God ever gave us are our hands.  Rub some vegan butter, or refined coconut oil on your hands and get mixin’.  Once combined, press firmly into your parchment lined pan.

Place the chocolate chips and refined coconut oil into a microwave safe bowl and heat in 30 second intervals until melted.  Pour chocolate topping over the krispie treats and spread out evenly with knife.  Chill the treats in the fridge for approximately 15 minutes allowing the chocolate topping to firm up.  If you wait, the treats will slice up beautifully and you’ll have a solid chocolate layer on top.  If you eat immediately, you will have drippy chocolate goodness.  Either way, you’re a winner!  Store treats in an air-tight container in the fridge.

*I used natural almond butter for my treats, but natural peanut butter or even Sunbutter (sunflower seeds) would be good alternatives as well.

**I used traditional Rice Krispie cereal.  Feel free to use a brown rice or puffed quinoa cereal for added nutrition and texture.

Allergy-Friendly Ranch Dip

A girl cannot live on cookies and cake alone.  While I’ve certainly given it my best try over the past week of birthday and Valentine’s Day celebrations, it’s time to get back to regular eating habits.  One thing that helps me and my boys crunch our way through a pile of raw veggies, is a tangy ranch dip.  With only 7 ingredients, it’s easy to have a jar of this dip in your fridge to enjoy anytime that you’d like.

  • 1 cup of mayonnaise**
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon parsley (dried)
  • 1/4 teaspoon dill (dried)
  • 2 teaspoons minced garlic (I used jarred)
  • Salt, to taste

Combine all ingredients in blender and process on high speed for 30 seconds.  Taste and adjust seasonings, if necessary.  If you don’t have a blender, or just don’t want to bother with cleaning it, a deep bowl and whisk work just fine, too.  Store in an air tight container for up to one week in the fridge.

**I use the Just brand of mayo.  It is dairy, gluten, and egg free and a bit less expensive than other brands.  It does contain Non-GMO canola oil.  If canola oil bothers you, or you don’t have an egg allergy,  the Sir Kensington and Chosen Foods brands are good options.