Crispy Rice Almond Snack Bars Vegan and Gluten Free
Indulge in the perfect combination of crunchy, nutty, and naturally sweet with these Crispy Rice Almond Snack Bars that are not only vegan and gluten-free but also incredibly easy to make! These no-bake bars are crafted with wholesome ingredients like gluten-free crispy rice cereal, creamy almond butter, and rich maple syrup, making them a guilt-free treat or on-the-go snack. Enhanced with a hint of vanilla, a sprinkle of sea salt, and optional vegan dark chocolate chips for an extra layer of decadence, these bars come together in just 15 minutes and require zero cooking time. Perfectly chewy with a delightful crunch from sliced almonds, they’re a healthier alternative to store-bought snack bars—ideal for meal prepping, kids’ lunchboxes, or satisfying your afternoon cravings. Refrigerate or freeze them for a convenient, nutrient-packed snack that stays fresh all week long!
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Recipe Information
Ingredients
- 3 cups Crispy rice cereal (gluten-free)
- 1 cup Almond butter (unsweetened and natural)
- 0.5 cup Maple syrup
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 0.5 cup Sliced almonds
- 0.25 cup Dark chocolate chips (vegan, optional)
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a medium saucepan over low heat, combine the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt.
Stir the mixture continuously until smooth and fully combined, about 2-3 minutes. Remove from heat.
In a large mixing bowl, add the crispy rice cereal and sliced almonds.
Pour the almond butter mixture over the crispy rice and almond mixture. Stir gently until everything is evenly coated.
If using, fold in the vegan dark chocolate chips, ensuring an even distribution.
Transfer the mixture into the prepared baking pan. Press it down firmly and evenly with a spatula or the back of a spoon.
Place the pan in the refrigerator and allow it to set for at least 1 hour, or until firm.
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal-sized bars or your desired portion size.
Store the bars in an airtight container in the refrigerator for up to one week or freeze for longer shelf life.
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 514.6 g | 187% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 179.1 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 881 mg | 68% | |
| Iron | 69.4 mg | 386% | |
| Potassium | 2865 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
