Ingredients
Scale
- 4 cups Gluten-Free Crisp Rice Cereal
- 1/2 cup Seedless Cucumber, finely grated and drained
- 1/4 cup Water, filtered
- 1/2 cup Creamy Almond Butter (or other nut/seed butter)
- 1/4 cup Maple Syrup
- 2 tablespoons Coconut Oil, melted
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Sea Salt
Instructions
- Step 1: Prepare the cucumber by grating it finely and pressing out any excess water using a clean kitchen towel or cheesecloth. This step is crucial to prevent soggy treats.
- Step 2: In a large bowl, combine the gluten-free crisp rice cereal and the prepared cucumber. Mix thoroughly to evenly distribute the cucumber.
- Step 3: In a saucepan over low heat, combine the almond butter, maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir constantly until the mixture is smooth and melted.
- Step 4: Pour the melted almond butter mixture over the rice cereal and cucumber mixture. Stir quickly and thoroughly to ensure the cereal is evenly coated. Add water at this stage, little by little, until desired consistency is reached.
- Step 5: Press the mixture firmly into a parchment-lined 8×8 inch baking dish. Use a spatula or your hands (lightly oiled) to even out the surface.
- Step 6: Refrigerate for at least 2 hours to allow the treats to set completely. Cut into squares and serve.
Notes
- Store leftover treats in an airtight container in the refrigerator for up to 3 days to maintain their crispness.
- These treats are best enjoyed cold straight from the fridge, as warming them can make them lose their shape.
- For a refreshing twist, sprinkle a pinch of sea salt and a few thinly sliced cucumber ribbons on top before serving.
- Chef's secret: Gently warm the almond butter before melting to make it easier to combine with other wet ingredients, ensuring a smoother, quicker treat-making process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American