Healthier Pumpkin Spice Rice Krispie Treats (no marshmallows)
A no-bake, marshmallow-free twist on Rice Krispie treats, sweetened with honey and made with peanut butter and hemp hearts for extra protein and fibre.
Print
Pin
Servings: 16 squares
Calories: 156kcal
Equipment
- Small saucepan
- 8x8-inch baking dish
- Large bowl
Ingredients
- ¾ cup smooth natural peanut butter
- ¼ cup coconut oil
- ¼ cup honey or swap maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon pumpkin puree
- ⅓ cup hemp hearts
- 1¼ teaspoon pumpkin pie spice
- 3 cups crisp rice cereal
- ¼ cup white chocolate chips optional, melted, for drizzling on top
Instructions
- In a small saucepan over medium heat, stir together the peanut butter, maple syrup, and coconut oil until melted and smooth.
- Remove from heat and stir in the vanilla, pumpkin puree, hemp hearts, and pumpkin pie spice until combined.
- In a large bowl, add the crisp rice cereal. Pour the wet mixture over top and mix until fully combined.
- Pour into an 8x8-inch baking dish lined with parchment paper. Press down firmly (very firmly!!) and evenly with a spatula.
- Optional: melt white chocolate chips in the microwave in 30-second increments, stirring between each, until smooth. Drizzle or pipe over the top. For Halloween season, I like to pipe into a spider web!
- Freeze for 15-20 minutes until just firm. Lift out using the parchment, cut into squares, then transfer to the fridge for another 1-2 hours.
Notes
Store in an airtight container in the fridge for up to 4 days, or the freezer for up to 2 months. Bars may soften and crumble slightly at room temperature.
Did you make this recipe!? I'd love to hear from you! Please leave a comment below!
Nutrition
Calories: 156kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 52mg | Potassium: 80mg | Fiber: 1g | Sugar: 6g | Vitamin A: 314IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg