”Leave your drugs in the chemist’s pot if you can heal the patient with food.” – Hippocrates

A work event today took me out of my home office and near the beach… and a Sprout’s farmers market. I obviously had to make a stop there to see what foods caught my eye. Besides picking up some spirulina tablets (I just recently discussed algae here) and getting excited to find my favorite kind of apples, Macintosh, for the first time since I’ve lived in California, I spotted brown rice syrup and immediately knew what I’d use it for:

This recipe is from Alicia Silverstone’s book, The Kind Diet. I’ve played around with some of her meal recipes and haven’t been crazy about any yet, but I really like the desserts I’ve made from the book. All of her recipes are vegan, but I always seem to sub a dairy ingredient in – this time being regular chocolate chips instead of nondairy/carob ones (If I’m being honest here, my tendency to eat Greek yogurt or cheese on a daily basis makes me far from a vegan!). These peanut butter treats will definitely satisfy a sweet tooth and are also really filling, not to mention ridiculously easy to make:

First, pour the brown rice crisps in a big bowl…

…and then heat the brown rice syrup in a saucepan over low heat with a pinch of salt.

Once the syrup liquifies, add the peanut butter in and stir until well combined…

…then pour over the rice cereal and mix together well with a wooden spoon.

Let the mixture cool completely, then stir in the chocolate chips…

…and press the mixture into a 9×13 baking dish.

Let them sit for around an hour before cutting into bars.

Crispy Chocolate Chip Peanut Butter Treats

Alicia Silverstone, The Kind Diet

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Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 390 kcal

Ingredients

1 box brown rice crisps cereal
1 3/4 cups brown rice syrup
3/4 cup peanut butter
1/2 cup chocolate chips
Pinch of salt

Instructions

Pour rice cereal into a large bowl.
Heat the syrup with a pinch of salt in a saucepan over low heat.
When syrup liquifies, add the peanut butter and stir until well combined.
Pour mixture over the cereal and mix well with a wooden spoon.
Let the mixture cool completely, then stir in the chocolate chips.
Spread the mixture evenly into a 9x13 baking dish, pressing with the wooden spoon.
Cool for around an hour before cutting into 12 bars.