Are rice crispy treats for breakfast a thing? Is rocky road for breakfast a thing? In our house, YES and YES. And we even eat them together. Like this:
But hold up—there’s no nasties in this no-bake batch of chocolatey, chewy, crunchy (did I say chocolatey?) Rice-Crispy-Treat-Meets-Rocky-Road heaven. No sugar high carnage, here folks. Just brick-thick serving sizes of sweet, sweet bliss.
Obviously, rice crispy treats are made to be inhaled year-round, but a little wintry addition of cranberries and citrus make my Healthy Rice Crispy Treats super seasonal. You can totally customise the recipe, too. Nix the nuts completely if you prefer and add more banana chips instead, or make it extra chewy by swopping out both of the above for more dried fruit (raisins, dried blueberries and dried sour cherries are all gorgeous subs for cranberries, btw).
Why add sea salt to chocolate?
If you’ve never added sea salt to chocolate goodies before, it seems a little counterintuitive, but salt actually heightens the tastebuds’ ability to detect the sweetness in the sugar! At the same time, salt also helps to cut the saccharine overload if you’ve got a few other ingredients that are on the sweeter side. Basically, salt balances a chocolate recipe, and clarifies more subtle flavours; like the bitter richness of cocoa. If you use sea salt flakes, as in this recipe, you’re also adding a crunchy, textural dimension.
This Rice Crispy Treat recipe is supremely easy and speedy to put together. Melt, mix and leave to set. If you follow the recipe ingredients ratios exactly, there are just two cardinal rules for a foolproof rice crispy treat. Ensure the melted chocolate mixture has sufficiently cooled before you mix with the remainder of the ingredients. And, when you refrigerate, put the tray in the coldest part of the fridge (usually the lower shelves, or the top if you have an ice-making compartment there) to ensure the Rice Crispy Treats start setting straight away, without giving the chocolate a chance to pool at the lower half of the tray. But—if this happens, don’t worry! Simply give the tray contents a thorough mixing again, making sure everything is evenly coated in chocolate, then put straight back into the colder part of the fridge to set.Print
A chocolatey, chewy, crunchy and HEALTHY Rice Crispy Treat made with no nasties, and studded with cranberries, banana chips and a zing of orange. Good enough to eat for breakfast. Yummy enough to eat all day.
- 100g banana chips if nut free OR
- 100g pecans (50g of each if you use both)*
- 1/2 cup coconut oil
- 300g dark chocolate (70% cocoa works best)
- 6 tbsp honey
- 200g puffed rice (not Rice Krispies, which have added sugar)
- 125g dried cranberries/ blueberries/ goji berries/ sour cherries, chopped, or raisins
- Zest of one large orange
- 1 heaped tsp Maldon sea salt flakes, plus more for sprinkling
- Grease (with coconut oil or butter) and line an 18cm square brownie tin with unbleached parchment paper.
- Roughly chop or break pecans and/ or banana chips. Set aside.
- In a large saucepan melt coconut oil, dark chocolate and honey over a low heat, stirring constantly until smooth. Leave to cool.
- In a large bowl, mix together the puffed rice, banana chips, pecans, cranberries, orange zest and salt flakes. Pour the chocolate mixture over and stir until everything is thoroughly coated. Pour into brownie tin, spreading out to the corners. Sprinkle a few more sea salt flakes over the top. Refrigerate immediately in the coolest part of the fridge, chilling for 2-4 hours.
- Cut into generous blocks and serve.
*Make your rice crispy treats extra chewy by swopping out the pecans and banana chips for more dried fruit.