3/4 cup almond butter, peanut butter or sunflower seed butter for a nut free option
Grease a 9×13 inch glass baking pan with coconut oil and set aside
To make the rice crispy treats, heat the coconut oil in a medium saucepan over medium heat. Add the brown rice syrup and nut butter and heat until tiny bubbles form, stirring constantly with a wire whisk. Immediately take the pan off the heat and stir in the vanilla.
Place the cereal into a large bowl and add any of the optional additions. Pour the hot syrup mixture over it and immediately mix together with a wooden spoon.
Pour the mixture into the prepared pan and press the mixture flat. You may need to place a little coconut oil or water on your hands so the mixture won’t stick to them.
If you would like to add the chocolate topping, place the dark chocolate in a heavy-bottomed saucepan over very low heat, stirring occasionally, until completely melted. Pour over the top of the crispy treats, spreading it evenly with the back of a spoon. Cool completely before slicing into bars.
Tip: If you are gluten-sensitive then be sure to use a rice crispy cereal that is gluten free, as some brands do contain barley malt, which contains gluten.
Yield: 15 squares