Easy Almond Butter Rice Krispie Treats!
I’ve shared a Matcha Rice Krispie treat before that uses vegan marshmallows, but these Almond Butter Rice Krispie Treats skip marshmallows entirely. They’re a simple, delicious alternative when vegan marshmallows aren’t available or you prefer a shorter ingredient list.
This recipe features creamy almond butter, maple syrup and a few pantry staples. The result is a satisfying treat with healthy fats and natural sweetness that still delivers the crunchy texture you love from rice cereal. For an extra touch, drizzle dairy-free dark chocolate over the top.
I added a little pumpkin spice in my batch, but you can use cinnamon or leave spices out altogether. The flavor is flexible—adjust spices to taste or keep it plain for a more classic bar.
You can prepare these on the stovetop or in the microwave; both methods work well and the notes below include both options.
So what’s in these Almond Butter Rice Krispie Treats?
- Creamy natural almond butter
- Maple syrup
- Vanilla extract
- Pumpkin spice (or cinnamon)
- Brown rice cereal
Secrets to success
The most important step is chilling the bars in the refrigerator for at least 30 minutes. Cooling helps the bars firm up so they slice cleanly and hold together well. If you don’t have almond butter, cashew butter, peanut butter or most other nut/seed butters will work—just use an unsweetened, single-ingredient variety for best results.
If you like this recipe, try…
- Matcha Rice Krispies
- Ultimate Vegan Chocolate Chip Cookies
- Maple Tahini Cookies
- Apple Crumble Loaf
- Spicy Almond Butter Noodles
If you make these, tag me on Instagram @veggiekins so I can see your recreations and feature them. I love reading reviews and hearing about any substitutions you tried.
Almond Butter Rice Krispie Treats
9 -12 servings
Ingredients
- 3/4 cup creamy natural almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp pumpkin spice or cinnamon more to taste
- pinch of salt
- 3-4 cups brown rice cereal
Instructions
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Combine the almond butter, maple syrup, vanilla, pumpkin spice (or cinnamon) and a pinch of salt in a saucepan or a microwave-safe bowl. If using the stovetop, warm over low heat and stir constantly until the mixture slightly reduces and thickens. If using a microwave, heat for 30 seconds, whisk, then repeat two more 30-second intervals, whisking between each.
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When the mixture is slightly thicker, add the brown rice cereal gradually, one cup at a time, stirring to combine. Start with less cereal and add more as needed—the mixture should be sticky enough to hold together without becoming too dry.
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Press the mixture into a lined 8×8-inch dish, flattening gently. Optionally drizzle melted dark chocolate over the top. Refrigerate for at least 30 minutes to set, then slice into bars and enjoy.
Notes
Nutrition information is automatically calculated and should be used as an approximation.
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