Ingredients
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For the Sweet Potato Brown Rice Cereal Mixture:
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1 cup cooked brown rice (can substitute glutinous brown rice for a chewier texture)
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1 cup cooked sweet potatoes, mashed
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2/3 cup unsweetened almond milk
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1 tablespoon maple syrup or agave nectar
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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For the Chocolate Coating:
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1/2 cup unsweetened cocoa powder
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1/4 cup + 1 tablespoon maple syrup or agave nectar
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1 tablespoon coconut oil, melted
Directions
Subtitle: Gluten-free, Soy-free, Oil-free, Kid-friendly, and Quick to Prepare!
Ingredients:
For the Sweet Potato Brown Rice Cereal Mixture:
* 1 cup cooked brown rice (can substitute glutinous brown rice for a chewier texture)
* 1 cup cooked sweet potatoes, mashed
* 2/3 cup unsweetened almond milk
* 1 tablespoon maple syrup or agave nectar
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
For the Chocolate Coating:
* 1/2 cup unsweetened cocoa powder
* 1/4 cup + 1 tablespoon maple syrup or agave nectar
* 1 tablespoon coconut oil, melted
Instructions:
1. In a large bowl, combine the cooked brown rice, mashed sweet potatoes, almond milk, maple syrup, vanilla extract, and salt until well combined. Mix thoroughly so there are no lumps.
2. Pour the mixture into a parchment paper-lined baking sheet or a silicone baking mat. Use your hands to press down evenly and firmly onto the bottom of the pan. This will help create a crispy texture.
3. Place the tray in the freezer for about 30 minutes or until set.
4. Meanwhile, prepare the chocolate coating. Combine the cocoa powder, remaining maple syrup, and coconut oil in a small saucepan over low heat. Stir constantly until smooth and thickened. Remove from heat.
5. Once the sweet potato brown rice mixture has firmed up, remove it from the freezer and pour the chocolate coating evenly over the top. Spread the chocolate using a spatula or butter knife to cover all areas.
6. Sprinkle chopped walnuts or shredded coconut flakes on top if desired.
7. Place the baking sheet back in the freezer for another 15-20 minutes or until the chocolate has hardened.
8. Gently lift the crispy treats out of the parchment paper and cut them into desired shapes using a pizza cutter or sharp knife. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Difficulty Level: Easy
Servings: Makes approximately 12-16 crispy treats
Nutrition Facts per serving (values are approximate):
Calories: 120
Total Fat: 4 grams
Saturated Fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 30 milligrams
Total Carbohydrates: 24 grams
Dietary Fiber: 3 grams
Sugars: 12 grams
Protein: 2 grams
Steps
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1
Done
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In a large bowl, combine the cooked brown rice, mashed sweet potatoes, almond milk, maple syrup, vanilla extract, and salt until well combined. Mix thoroughly so there are no lumps. |
|
2
Done
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Pour the mixture into a parchment paper-lined baking sheet or a silicone baking mat. Use your hands to press down evenly and firmly onto the bottom of the pan. This will help create a crispy texture. |
|
3
Done
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Place the tray in the freezer for about 30 minutes or until set. |
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4
Done
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Meanwhile, prepare the chocolate coating. Combine the cocoa powder, remaining maple syrup, and coconut oil in a small saucepan over low heat. Stir constantly until smooth and thickened. Remove from heat. |
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5
Done
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Once the sweet potato brown rice mixture has firmed up, remove it from the freezer and pour the chocolate coating evenly over the top. Spread the chocolate using a spatula or butter knife to cover all areas. |
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6
Done
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Sprinkle chopped walnuts or shredded coconut flakes on top if desired. |
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7
Done
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Place the baking sheet back in the freezer for another 15-20 minutes or until the chocolate has hardened. |
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8
Done
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Gently lift the crispy treats out of the parchment paper and cut them into desired shapes using a pizza cutter or sharp knife. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Difficulty Level: Easy Servings: Makes approximately 12-16 crispy treats Nutrition Facts per serving (values are approximate): |
