Healthy Rice Crispy Buns

I made this recipe for my food demo at Cork Vegfest recently so here’s the recipe.  They’re our favourite treat at the moment, though the kids keep giving out to me because I keep eating too many.  But they’re so quick to make that I can just whip up another batch when I eat them all!  They’re really yummy but I can’t eat just one. 

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Rice crispy buns were always my favourite thing to make for parties, because they’re so quick and easy to make.  These are a healthier version but taste just as good (or better) in my opinion.  I like to store them in the freezer so me and the kids have a quick snack any time we feel like it.  They’d be really handy to have in the freezer for if your kids have friends over or something.

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They’re made with wholegrain puffed rice, peanut butter (I use Meridian brand which is 100% peanuts), cacao powder and are naturally sweetened, so are really healthy.  They also have some extra healthy stuff added, so I know the kids are getting a lot of goodness from them.

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You could make different variations of them, use a different kind of nut butter if you don’t like peanut butter (hazelnut butter makes a nutella flavour rice crispy bun!), or sunflower seed butter if you’re allergic to nuts, you could leave out the cacao to just have a peanut buttery version, or add in different extra ingredients like chia seeds, chopped nuts, etc.  I think vegan mini marshmallows are delicious in this recipe!

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Ingredients:

Makes about 15 buns

1 cup of peanut butter (preferably no added sugar or salt)

1/4 cup of cacao powder

1/4 cup of agave syrup (or other vegan liquid sweetener)

3 cups of wholegrain puffed rice cereal

Optional extras: I used 2 tbsp ground flax seeds, a small handful of pumpkin seeds, sunflower seeds, and raisins

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How they’re made:

Add the peanut butter, cacao powder and agave syrup to a food processor or large bowl and mix thoroughly.  (If the peanut butter you use is a little dry then you might need to add some extra agave syrup to make the mixture easy enough to mix.  A food processor helps for this recipe but isn’t necessary.)

Stir in the wholegrain puffed rice cereal by hand, and the optional extras, until well combined with the chocolatey sauce.

Spoon the mixture into cupcake cases and put in the freezer for 30 minutes or more.  I like to eat these straight from the freezer, though you can store them in the fridge too (they’ll be more sticky if stored in the fridge).

Warning, these are quite messy for toddlers to eat!

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