Peanut Butter Rice Crispy Cake! A healthy, vegan & gluten free version!

Can you believe it a healthy, vegan & gluten-free version of rice crispy cake!! Well it is true! Thanks to the amazing Ella from Deliciously Ella for sharing this recipe! I came across Ella’s recipe last night and at midnight (I was procrastinating from school work) I decided that I needed to make rice crispy cake now! On that note, is it rice crispy squares or rice crispy cake? Karim & I always argue about this one! I’m a cake girl and he’s a square guy!

A vegan & GF version of rice crispy cake! Made with peanut butter!

A vegan & GF version of rice crispy cake! Made with peanut butter!

Ella makes her rice crispy squares with almond butter! That was my original plan but I was out of almond butter & couldn’t wait until today! So instead I made the cake with raw peanut butter! Karim loves peanut butter & rice crispy squares; so I figured he’d enjoy this!

Inspired & modified from Ella’s recipe: http://deliciouslyella.com/2013/02/02/healthy-rice-crispy-treats-vegan-gluten-free/

You’ll need:

1 – 1.5 cups of raw peanut butter or nut butter of choice

2 cups of puffed brown rice (this makes it gluten-free) & adds fibre for a happy tummy:)

4 tablespoons of Agave

1 tablespoon of extra-virgin coconut oil

1 teaspoon of cinnamon (Ella’s recipe calls for 1 teaspoon of cinnamon but I love cinnamon so added more. A few dashes here & there)

I also added:

1 teaspoon of vanilla (optional)

I topped mine with cocao nibs & coconut flakes (optional)

This recipe is super easy to make & doesn’t take long at all which is a huge bonus! Not that you really need a bonus because the taste will win you over!

In a sauce pan, add the peanut butter (nut butter), coconut oil, agave & vanilla. Over low-medium heat stir until a liquid starts to form. Pour the mixture into the mixing bowl that has the puffed brown rice & cinnamon. Mix well!

Add the mixture to a baking dish. Pat it down & feel free to top it off with cocao nibs or coconut flakes! I also coated my baking dish in coconut oil (not necessary but coconut oil is so delicious & healthy; I figured it couldn’t hurt). Place the baking dish in the freezer for an hour or two (I did two hours). Cut into squares, serve & enjoy! And as Ella said IF there are any left over squares place in the fridge.

I will warn you, they are so tasty AND addictive; there may be no leftovers! At 2am last night, Karim and I were enjoying them while doing school work (yes, the life of students). I also ate two squares for breakfast (which is so unlike me) but I figured peanut butter is a breakfast food 😉 The few that were left I took to work for the girls to try & they all loved the treat! On the way home I stopped at the grocery store and bought more almond butter & peanut butter! I can hardly wait to make more! They are a perfect afternoon pick-me-up for Karim & I while at school!

I hope you enjoy them as much as we do!

Have a good week,

Paige xo.

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One thought on “Peanut Butter Rice Crispy Cake! A healthy, vegan & gluten free version!

  1. Oh my goodness, Paige! These look amazing! I loved rice crispy squares as a kid! I think I may be like you and run to the kitchen right now and make these! I’ll let you know how much I enjoy them and if there are any leftovers haha.

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