Gluten-Free Crispy Rice Bites
Satisfy your snack cravings with these irresistible Gluten-Free Crispy Rice Bites – a delightful no-bake treat that's easy, wholesome, and packed with flavor! Featuring gluten-free puffed rice cereal, shredded coconut, and a luscious blend of almond butter and honey (or maple syrup), these bites offer the perfect balance of crunch, sweetness, and chew. Enhanced with vanilla extract and a hint of sea salt, and optionally studded with mini chocolate chips for extra indulgence, this recipe comes together in just 15 minutes of prep time. Perfect for meal prep or on-the-go snacking, these bite-sized squares are naturally gluten-free, refined sugar-free, and customizable to suit your taste. Whether you enjoy them fresh or store them for later, these crispy treats are sure to become your new favorite allergy-friendly snack!
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Recipe Information
Ingredients
- 4 cups gluten-free puffed rice cereal
- 0.5 cup unsweetened shredded coconut
- 0.5 cup honey or maple syrup
- 0.5 cup natural almond butter
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 0.25 cup mini chocolate chips (optional)
- 1 tablespoon coconut oil (for greasing)
Instructions
Line an 8x8-inch square baking pan with parchment paper and lightly grease with coconut oil. Set aside.
In a large mixing bowl, combine the gluten-free puffed rice cereal and unsweetened shredded coconut. Mix until evenly distributed.
In a small saucepan over low heat, combine honey or maple syrup and natural almond butter. Stir continuously until the mixture is well combined and starts to thicken slightly, about 2-3 minutes.
Remove the saucepan from heat and stir in the vanilla extract and sea salt.
Pour the almond butter mixture over the puffed rice and coconut mixture. Mix thoroughly until all the rice pieces are evenly coated with the sticky mixture.
If using, fold in the mini chocolate chips gently to avoid melting.
Transfer the coated rice mixture into the prepared baking pan. Use a spatula or damp hands to press the mixture firmly and evenly into the pan.
Refrigerate the mixture for at least 10 minutes to set.
Once set, remove the block of rice mixture from the pan using the parchment paper. Cut into 24 bite-sized pieces.
Serve immediately or store in an airtight container for up to one week.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 350.7 g | 128% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 129.1 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1413 mg | 30% | |
*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.
