A delicious, no-bake lunchbox treat that is fun to make with kids. Sprinkle with a little flaky sea salt if making for adults.
Course Desserts
Cuisine American
Essential Ingredient Chocolate
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 16people
Calories 100kcal
Author Aimee
Ingredients
1/3cuppure maple syrup
2Tablespoonsmolasses
2Tablespoonsmelted coconut oil
2Tablespoonscocoa powder
2/3cupsunflower seed butter
3cupspuffed brown rice cereal
1cuppuffed quinoa
1/2cupchopped dark chocolate
1teaspooncoconut oil
Instructions
Measure maple syrup, molasses and coconut oil into a large Pyrex measuring cup. Add cocoa powder and whisk to combine. Add in the 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 puffed brown rice and puffed quinoa. 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!).
Melt chopped chocolate with 1 teaspoon of coconut oil in the microwave and drizzle chocolate on top of the puffed cereal hearts. Dash a few sprinkles on top or more puffed quinoa. Let the chocolate set before serving, at least 30 minutes.
Keep treats in an airtight container and store, refrigerated, for up to 3 days. You may also freeze the treats for up to 3 months.
Notes
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.