Healthy Rice Krispie Treats (No Marshmallows)

this recipe

Healthy rice krispie treats? Is such a thing even possible?!

Yes it is!!!

I have had this idea ever since I made my healthier scotcharoos. Which are pretty much a rice krispie treat, only with peanut butter, instead of marshmallows, and topped with a layer of melted chocolate and butterscotch chips. SO GOOD!!!!

Anyways, I knew from that recipe that you don’t actually need marshmallows to hold rice cereal together. All you need is a little nut butter, and honey.

These healthier rice krispie treats are so good. They’re crunchy, chewy, perfectly sweet with a hint of nuttiness from the cashew butter, and a hint of vanilla. They are a true delight.  They are super easy to make, only 12 minutes of hands on time (and 30 minutes of freezer time); and they only require 6 ingredients. They are dairy free, vegetarian, and can easily be made gluten free. Plus, they last in the fridge for up to 2 weeks, and in the freezer for up to 3 months.

Healthy dessert/snack time, here we come!!!!

Do these healthier rice krispie treats taste like the traditional kind made with marshmallows?

No.

They’re not nearly a sweet as the kind made with marshmallows. And, they have a slightly nutty taste from the cashew butter. 

However, they give me the same vibes as a traditional rice krispie treat. They have a sort of similar chewy texture, they’re crunchy, and they’re flavored with vanilla.

My husband said, and I quote: “These are the best rice krispie treats I have ever had!!!”

When I asked him why, he said, “they’re not a sugar bomb. They don’t make my stomach hurt”.

I totally agree with Paul.

So, if you’re looking for a rice krispie treat that’s chewy, crunchy, and sweet – but not cloyingly sweet, than these healthy rice krispie treats are exactly what you need.

Ingredients for healthy rice krispie treats

As always, the measurements are listed in the recipe card below.

• Honey – this is how we sweeten up the rice krispie treats. And, it helps to hold things together.
• Coconut oil – the coconut oil also helps to hold the rice krispie treats together when they’re chilled, and gives them a nice texture.
• Kosher salt  – every dessert needs a little salt to bring out the flavors. You can omit the salt if your cashew butter is already salted.
• Raw cashew butter – this is the key ingredient. The cashew butter is what really holds rice krispie treats together. The raw cashew butter is ideal since it has a mild, nutty texture that helps the treats to taste as similar to traditional rice krispie treats. If you can’t find cashew butter to buy, you can easily make your own. Try my vanilla cashew butter recipe.
• Vanilla extract – to help flavor the treats. Marshmallows have vanilla in them, so it only makes sense to add that same flavor.
• Crispy rice cereal – yes, the very same kind you would use to make traditional rice krispie treats. Light and crunchy, and magical.
• Chia seeds (optional) – you can’t taste the chia seeds at all. I simply added them in for a little extra fiber and nutrition. You can omit them, if you prefer.

How to make healthy rice krispie treats

More detailed directions are in the recipe card below.

1. Prepare – line a 9×9 baking dish with parchment paper. And, measure out all your ingredients into separate bowls so they’re ready to go.
2. Melt the wet ingredients – melt the honey, coconut oil, and cashew butter just until it’s loose. Stir in the vanilla.
3. Add the rice cereal – stir in the rice cereal and chia seeds so they’re nice and coated.
4. Press into the baking dish – press the mixture into the prepared baking dish.
5. Freeze – freeze until the rice krispie treats are set.
6. Cut into bars – use a sharp knife to cut the treats into bars.
7. Enjoy – enjoy immediately. 

What replaces the marshmallows in these healthy rice krispie treats?

Cashew butter, honey, and coconut oil. 

These three ingredients create a sticky mixture that helps the rice krispie treats to stick together. They also create a nice chewy texture.

Can I use another type of nut butter, or seed butter?

Maybe. 

I haven’t tested this exact recipe using other nut butters, but I know from making my scotcharoos (which uses peanut butter), that another type of nut butter could work here. 

However, the cashew butter is thicker, and stickier than most nut butters, so I think it does hold the rice krispie treats better than other nut butters might – more like what you expect from a traditional rice krispie treat.

Also, the flavor of raw cashew butter is pretty mild. I think it actually does a good job in mimicking the flavor of rice krispie treats made with marshmallows. Keep in mind that whatever type of nut butter you use, your rice krispie treats will taste strongly of the nut butter.

Why are these rice krispie treats healthier than traditional rice krispie treats?

1. Less sugar – omitting the marshmallows, and using honey to sweeten them reduces the sugar by a lot.
2. Sweetened with honey – these rice krispie treats are sweetened with honey, which is lower on the glycemic index than the refined sugar used in marshmallows. 
3. They have healthy fats – due to the coconut oil, and cashew butter, these babies are packed with healthy fats.
4. They won’t spike your blood sugar levels as much – Due to the lower amounts of sugar, and the healthy fats, your body will process the sugar slower than a rice krispie treat made with marshmallows, helping you avoid that sugar crash.

Reasons you’ll want to make these healthy rice krispie treats again, and again

• They’re perfectly sweet,
• crunchy, chewy,
• and so delicious.
• They make a great healthier snack, or dessert.
• They’re easy to make – 12 minutes of hands on time.
• Only have 6 ingredients.
• They’re vegetarian,
• dairy free,
• and can be made gluten free.
• They’re lower in sugar,
• sweetened with honey
• and have healthy fats.
• They last in the fridge for 2 weeks,
• and in the freezer for 3 months.

More easy no bake desserts

• peanut butter and chocolate puffed rice treats
• healthier scotcharoos (without corn syrup)
• healthy chocolate freezer fudge
• peanut butter eggs (healthy)
• no bake brownies with chocolate frosting

Did you make this recipe?

Let me know how it went. Leave a comment below, along with a star rating. I always love hearing from you.

Healthy Rice Krispie Treats (No Marshmallows)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Emily
• Prep Time: 10 mins
• Freeze Time: 30 Mins
• Cook Time: 2 mins
• Total Time: 42 minutes
• Yield: 16 1x
• Category: dessert, snack, no bake, easy
• Method: stirring
• Cuisine: gluten free, dairy free, egg free, vegetarian,
• Diet: Vegetarian

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Description

Healthy rice krispie treats are make with cashew butter and honey, instead of marshmallows for a lower-sugar option. They’re crunchy, chewy, and perfectly sweet. Best part, they’re super easy to make.

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Ingredients

Units USM Scale 1x2x3x

• 1/3 cup honey (see notes)
• 3 tablespoons coconut oil
• 1/4 teaspoon kosher salt (can omit if cashew butter is salted)
• 3/4 cup raw cashew butter (only ingredients should be raw cashews, and maybe salt) -(see notes)
• 2 teaspoons pure vanilla extract
• 2 1/2 cups crispy rice cereal (see notes, if gluten free option is needed)
• optional: 2 tablespoons chia seeds (can use white, if you have them, to blend in visually)

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Instructions

1. Prepare: Line a 9×9 square baking dish with parchment paper. The parchment paper is key to getting the rice krispie bars out of the pan, make sure to line all four sides, and allow for overhang so you can lift the bars out of the pan. Next, gather all of the ingredients and measure them out into separate bowls. This recipe moves really fast, so it’s important to have all of the ingredients ready to go.
2. Melt the wet ingredients: To a medium sized sauce pot add the honey, coconut oil, and kosher salt (if using). Turn the heat on to medium low, and stir the ingredients just until the coconut oil melts, and the honey starts to loosen up. Add the cashew butter and stir just until the cashew butter has mixed into the honey and coconut oil, and has loosened up. You don’t want anything to simmer, make sure to stir constantly, and lower the heat if you do see any bubbles at all. Once everything is melted together, remove the pot from the heat and stir in the vanilla extract. This entire process will only take 1 to 2 minutes.
3. Add the rice cereal: Quickly add the cereal into the wet ingredients, along with the chia seeds (if using). Gently mix until the cereal and chia seeds are well coated in the cashew butter mixture. Transfer the mixture to the prepared baking dish.
4. Press the bars into the baking dish: Use a rubber spatula, or the bottom of a glass, to gently, but firmly, press the cereal mixture into the baking dish, making sure to get it into every corner. You want the mixture to be nice and even, and compact, so they hold together nicely.
5. Freeze: Transfer the rice krispie treats to the freezer and freeze for 30 minutes, or until the bars seem nice and solid, and set.
6. Cut into bars: Once the rice krispie treats are set, use the parchment paper tabs to lift the treats out of the pan. Use a large, sharp knife to cut the bars into squares.
7. Enjoy: Enjoy the bars immediately.
8. To store: To store any leftover rice krispie treats, transfer the sliced squares to an air tight container, using parchment paper in between layers of the squares to prevent sticking. Store them in the fridge for up to 2 weeks, or in the freezer for up to 3 months. The treats are best eaten within 10 to 15 minutes out of the fridge – once they get warm they start to fall apart a little.

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Notes

Options for other sweetener – I did test this recipe using agave nectar. It worked 1 out of the 3 times I made it. I had more success with the honey overall. If you want to keep this recipe vegan, you can use the agave nectar instead of honey, just keep in mind that it may not have quite the ideal chewy texture you’re expecting – it’s still good, but not as much as the ones made with honey. The ones I made using the honey held together much better, and had a more chewy texture that was very similar to a traditional rice krispie treat. I do not recommend using maple syrup, it is too watery, and will not hold the bars together.

Cashew butter – If possible use raw cashew butter, it has more of a neutral taste than roasted cashew butter does, allowing for the bars to not taste heavily of cashews, and taste more traditional. I also recommend using a cashew butter that doesn’t contain any added oils – only ingredients should be raw cashews and salt. I do have a recipe for vanilla cashew butter. You can use that recipe, and skip roasting the cashews, and omit the vanilla extract. Click here for the cashew butter recipe.

Other nut butters – I haven’t tested this exact recipe using other nut/seed butters. From making my scotcharoos, which use peanut butter, I know that other nut butters would work here. However, the cashew butter is thicker, and stickier than other nut butters, so it does hold the bars together better, more like what you expect from a traditional rice krispie bar. Also, the flavor of cashew butter is mild, and works so well at mimicking the flavor of a traditional rice krispie treat. If you try this recipe with any other nut butter, let me know in the comments how it goes.

Rice cereal – you can also use brown rice crispy cereal. However, I wouldn’t recommend using puffed rice cereal for this recipe. Puffed rice is similar, but more dense, and not what you expect from something that is meant to resemble a traditional rice krispie treats.

Gluten free option – to make gluten free scotcharoos make sure that you use gluten free cereal. Some of the cereal brands has malt in the ingredients, malt isn’t gluten free. But, there are gluten free rice cereal brands out there. Just be sure to read the label, if gluten is a concern.

Chia seeds – You can’t taste the chia seeds at all. I just added them for a little boost of nutrition. You can omit them, if you prefer.

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