INGREDIENTS

3 cups puffed rice cereal (Please buy an organic variety, without added sugar! We found a brand made by Field Day which is inexpensive and fits the bill nicely).
1/3 cup maple syrup (not pancake syrup)
1/3 cup almond butter (you can also use peanut, cashew, sunflower, etc)

INSTRUCTIONS

Either scoop the almond butter and maple syrup into a small glass container and heat the container in your microwave for a couple of minutes, or scoop/pour the two ingredients into a pan and heat them together on your stovetop for about the same length of time. Either way, the mixture should be bubbly and slightly crystallized.

Pour the puffed rice cereal into a large mixing bowl. Add the maple syrup/cashew butter mixture and stir everything together briskly. The texture should be nice and sticky, but not liquefied.

Spray a square baking pan with coconut oil or slather it with a bit of vegan butter or margarine. The insides should be well-coated but not too runny. Scoop the puffed rice mixture into the pan, then spread the mixture around and flatten it with a spatula.

Cover the pan and place it in your freezer for about an hour. Remove it from the freezer and cut the puffed rice cereal treat into squares. Dig right in!

You’ll love the sweet but robust flavor. So addictive! Your pan should serve about four people, unless you have a sweet tooth like we do. Try to avoid devouring the entire pan in one sitting, or you might end up with a stomach ache!

If you actually end up with leftovers, cover the pan, refrigerate, and then eat the rest tomorrow. Ideally, you should finish your dessert within two days.

So much better than the ones you made as a kid! We love these confections, and hope you will, as well.