Rice Crispy Footballs (Edit recipe)

Let’s level up football season with these no-bake chocolate rice crispy treats! We used almond butter instead of marshmallows to give it a bit of creamy and a bit of crunchy with the brown rice crisp cereal. Trust me, you don’t want to pass on this one! Inspired by @eatingbyelaine and her No-Bake Vegan Almond Butter Brown Rice Crispy Treats.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	394
Fat:	35 g
Carbohydrates:	29 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	140 mg
Fiber:	7 g
Sugars:	8 g
Calculated per serving.

by LivLaughCook

View original recipe

Serves: 12

Ingredients

3 cup Brown Rice Crisps
1 cup Almond Butter
0.333 cup Pure Maple Syrup
2 Tbsp Coconut Oil
0.5 tsp Pure Vanilla Extract
0.25 tsp Salt
2 cup Baking Chocolate Chips, melted with 2 tsp coconut oil
0.333 cup White Chocolate, melted with 1/2 tsp coconut oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a baking sheet with parchment paper.
In a mixing bowl, combine all ingredients except for the chocolate coating and mix well (we used our electric mixer).
With slightly wet hands (so the mixture doesn't stick to you), shape the batter into mini footballs and place on the parchment paper. Freeze for 10+ minutes.
Melt your semisweet chocolate with coconut oil until smooth. Dip your footballs into the chocolate and place back on the parchment paper. Freeze for another 10+ minutes.
Melt your white chocolate with coconut oil until smooth. Using a toothpick, piping pen, or piping bag, draw lines with your white chocolate for the markings of the football. Freeze again for another 10+ minutes for the chocolate to harden, and enjoy! Store leftovers in the freezer.