Nut-Free Caramel Rice Crispy Squares
A simple 5-ingredient treat that's perfect for school. These rice crispy squares are nut-free, gluten-free and refined sugar-free. Dates make them naturally sweet and sticky, while giving them a light caramel flavor. Drizzle them with SunButter and chocolate for a healthy and allergy-friendly treat.
- 1 cup Medjool dates, pitted
- 2 tablespoons Sunbutter (sunflower seed butter) + 2 tablespoons for drizzling
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 3 cups rice puffs
- 1-2 tablespoons unsweetened or dark chocolate for drizzling
Line a 9x9 inch dish with parchment paper.
In a food processor, blend the dates with SunButter, water and vanilla until smooth.
Transfer the date mixture to a large bowl and mix with the rice puffs.
Press the mixture to the bottom of the prepared dish. Drizzle with melted chocolate.
In a small plastic Ziploc bag, place the 2 tablespoons of SunButter used for drizzling. Cut a very small whole in one of the corners of the bag. Use this as a piping bag to drizzle the SunButter more evenly. Alternatively, you can drizzle with a spoon.
Put the squares in the freezer for at least 30 minutes before cutting.
Cut into 12 squares.
I used Sunbutter with no added sugar, but feel free to use any variety (other than crunchy)!
Make sure to compact the mixture at the bottom of the dish very well to make sure it sticks together. The squares are a little sticky, similarly to regular homemade rice Krispies.
Keep in the fridge or freezer in an airtight container.