These Healthy Strawberry Rice Crispy Treats are an amazing healthy snack for kids and adults alike! Using freeze dried strawberries, coconut butter and cashew butter plus a sticky sweetener to help hold it all together. Just five ingredients, no-bake, gluten-free and vegan-friendly.
Helloooo MAY. It’s FINALLY getting nice out–like 75º and higher, nice out–and I can’t believe it is already May. Just a few weeks ago we were dealing with an ice storm here in Michigan! Weather is crazy these days…
But the sunshine and warmer weather this week has got me in a super good mood. Anyone else welcoming the sunshine with open arms? I’ve been reflecting on how much happier I feel just being able to sit outside and let the warmth soak into my skin. I sit out on our deck and literally think “Gosh we have waited so long for this. THANK YOU MOTHER NATURE.”
I’ve also been taking Gilly out for midday walks – which is more of an arm workout some days trying to get her used to her leash. Goodness gracious she’s a crazy one. Hoping that dies down soon… *fingers crossed*
Anyways are you guys ready for a ridiculously easy recipe? It’s no-bake, quick and easy and I am *betting* kid-friendly. I can’t say for sure because these weren’t tested on any kids but I feel like they’d like it!?
Healthy Strawberry Rice Crispy Treats
Alright so I feel like this is one of those recipes I probably should have had in my calendar way back in February. When all things pink flooded the food blogging interwebz. But I clearly wasn’t thinking and now we’re here anyhow, with these lovely strawberry rice crispy treats gracing you with their pink presence.
Truth be told I am being resourceful with some ingredients I had lying around. I was cleaning my pantry the other weekend and realized I had two boxes of brown rice crisp cereal, 1/2 a bag of freeze dried strawberries and 2 different jars of cashew butter. I just had to do something with all of the extra goodies hiding in my pantry and not let them go to waste. The cereal was getting close to its expiration date… Annddd my recent strawberry freezer fudge may have inspired this recipe. I cannot get enough strawberries lately – fresh, frozen, freeze dried – I want them all!
what you need
- freeze dried strawberries
- brown rice syrup or raw honey
- coconut butter
- cashew butter
- brown rice crisp cereal
You’re reading that right, my friends. Just FIVE ingredients, no-bake and super quick. I used the stovetop to melt down the coconut butter, cashew butter and honey (or brown rice syrup) but you could also use the microwave.
You also are going to need a way to process down the freeze dried strawberries into powder – I used my NutriBullet.
Then really all that’s left is combining all of the ingredients and pressing the mixture into your pan.
Freeze for about 20 minutes. Lift out of the pan. Cut into squares.
GOOD TO GO.
And you don’t need to keep these in the fridge either. I tested keeping these out at room temperature and they held together just fine – unless you live in a super hot climate you should be alright!
Let me know if you make them! Always love hearing from you guys and appreciate your feedback and reviews more than you know!
- Line 8×8 or 9×9 square pan with parchment paper, or lightly grease silicone pan; set aside.
- Process 1 cup freeze dried strawberries into powder using blender or small food processor; set aside.
- In medium saucepan over low-medium heat, combine coconut butter, cashew butter and honey until melted and smooth. Transfer to heat-proof bowl. Stir in powdered strawberries.
- Add rice crisp cereal and the reserved freeze-dried strawberries; using sturdy spatula or large wooden spoon, gently stir everything together until well combined.
- Transfer mixture into prepared pan pressing evenly into all four corners. Top with more freeze-dried strawberries if desired.
- Chill pan in fridge for 30 minutes before removing bars from pan and cutting into 16 squares. Enjoy!
You could likely sub coconut butter for all cashew butter if coconut allergy. Sunbutter could also be subbed.
- Serving Size: 1/16th
- Calories: 124
- Sugar: 10
- Sodium: 17
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 2
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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