Cacao Brown Rice Crispies

Adapted from Sarah Pachelli’s recipe.

• 2/3 cup creamy nut butter 

• 2/3 cup brown rice syrup 

• 2 tbsp maple syrup 

• 1 tsp sea salt 

• 2 tsp vanilla powder or vanilla extract

• 1-2 tbsp adaptogen powder like ashwagandha, maca, or cacao (optional)

• 4 cups cacao crispy brown rice cereal (This is the one I use)

Place the cereal in a large mixing bowl and set aside. Line a baking sheet with parchment paper and set aside.

Combine the nut butter, brown rice syrup, sea salt, vanilla, and, adaptogen powder if using, in a small pot on low heat. 

Stir continuously until all the ingredients have combined and the consistency is runny. This will happen fast.

Once the mixture is ready, pour it all over the cereal in the mixing bowl. Stir to combine and coat the cereal.

Pour it onto a parchment-lined quarter sheet pan (13”x9”) and press down with the back of a spatula or spoon to flatten it out and make an even layer about 1/2 inch thick. You can wet your hands a bit if it gets very sticky.

Freeze for 30 minutes, then cut into squares. Store in tupperware divided by parchment paper so they don’t stick and keep them in the fridge.