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Rice Crispy treats are another nostalgic favorite of our childhood days.  This recipe replaces the white rice cereal with whole grain crispy brown rice cereal and the marshmallows are made with agave nectar as opposed to refined white sugar.  Also, I’ve redressed these childhood faves with some more adult flavors-chocolate amped up with espresso.

Ingredients:

• 2 packets unflavored, powdered gelatin
• 2 teaspoons instant espresso powder
• 1 cup light agave nectar
• pinch of salt
• 2 tablespoons unsalted organic butter
• 5-6 cups (approx.) whole grain crispy brown rice cereal
• 1/2 cup naturally sweetened chocolate chips, divided

Directions:

1. Sprinkle gelatin over 3 tablespoons of cold water.  Let sit for a minute.
2. In the meantime, add 3 tablespoons of boiling water to 2 teaspoons of espresso powder and dissolve well.  Pour this espresso into gelatin mixture and stir well to dissolve gelatin.
3. Pour agave, salt and gelatin mixture into stand mixer.  Whisk on medium high speed for 12 to 15 minutes or until mixture resembles marshmallow crème.
4. Meanwhile, melt butter in sauce pan.  Add marshmallow crème and stir over low heat until completely melted.  Add enough brown rice cereal until all are lightly coated.  Add in ½ of the chocolate and stir in until lightly melted into mixture.
5. Pour onto sprayed meatloaf pan and press down.  Top with rest of chocolate chips, pressing down gently.  Let cool, cut into squares, and enjoy! (Refrigerate if you are in a rush for faster setting.)

Tags: brown rice, cooking classes in new york, cooking classes nyc, Healthy Snacks, vegetarian, Whole Grains