Tahini Maple Puffed Cereal Treats

A no-bake, gluten-free treat for the lunchbox that is fun to make with kids. Sprinkle with a little flaky sea salt if making for adults.
Course Desserts
Cuisine American
Essential Ingredient Maple
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 people
Calories 110kcal
Author Aimee


  • 1/3 cup pure maple syrup
  • 1/3 cup liquid honey
  • 1 Tablespoon melted coconut oil
  • 1/3 cup tahini
  • 1/3 cup sunflower seed butter
  • 2 1/3 cups puffed millet
  • 2 cups puffed rice


  • Measure maple syrup and honey into a large Pyrex measuring cup. Add coconut oil, tahini and sunflower seed butter.
  • Microwave the ingredients on Medium in three bursts of 30 seconds, stirring between each burst. Mixture should be quite hot. Stir vigorously, until the mixture is smooth and homogenous.
  • In a medium bowl, stir together the puffed millet and puffed rice. Pour the seed butter mixture over the top and stir well to combine.
  • Scrape the now-sticky puffed cereal into an oiled 9x13 pan and spread evenly from corner to corner. Place a sheet of parchment paper on top and press down firmly to pack the puffed cereal into the pan.
  • Chill for 1 hour (and up to overnight). Use a cookie cutter to press into the slab and cut out heart-shaped treats. Place on a tray and chill again while you roll the scraps into balls (for more lunchbox treats!).
  • If desired, melt 1/2 cup chocolate chips with 1 teaspoon of coconut oil in the microwave and drizzle chocolate on top. Dash a few sprinkles on top or more puffed quinoa. Serve at room temperature.
  • Keep in an airtight container and store, refrigerated, for up to 3 days. You may also freeze the treats for up to 3 months.


If you are cutting these into shapes, press them into an oiled 9x13 pan. If not, press them into an oiled 9x9 pan and then cut them into 16 squares when they have cooled.


Calories: 110kcal