Cashew Chai Rice Crispy Treats

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

3 cups brown rice crisp cereal
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup cashew butter
1/2 cup maple syrup
1 tablespoon vanilla extract
Chocolate
1/2 cup dark chocolate chunks or chips
2 teaspoons coconut oil
Large crystal salt for tops 

Makes 20 rectangular treats

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Instructions

1. Prepare 8x8 inch (20x20 cm) square baking pan with parchment paper coated in coconut oil or baking spray.
2. In a large mixing bowl combine brown rice cereal and spices and salt. Mix with your hands to combine.
3. Add cashew butter and maple syrup into a medium saucepan and cook on low-medium heat while the mixture boils and lets off steam. Stir constantly for 5 minutes while all water evaporated from the mixture. Remove from heat and add in 1 tablespoon vanilla extra. Watch the extract bubble in the heated syrup. Stir well.
4. Pour heated syrup mixture over the spiced rice crisps. Make sure all are evenly coated.
5. Turn out entire contents of bowl into the square pan and press down hard to compact treats. Move to freezer for 25 minutes or refrigerator for 45 minutes.
Chocolate
6. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Remove and stir to combine into glossy chocolate coating.
7. Remove pan from freezer and pour chocolate coating over entire pan to coat all treats evenly. Sprinkle crystal salt on tops before the chocolate hardens in minutes. Place in refrigerator to harden completely.
8. Let sit at room temperature 15 minutes before cutting into 1.5x2” (4x6 cm) rectangles. Store in an airtight container up to 1 week in the refrigerator or 2 months in the freezer.

Photos by Milkshake Creative

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