Filled with satisfying cripsy-crunch and big berry flavor, these irresistible treats are an ideal back-to-school reward, or just a fun not-so-naughty sweet snack.
MAKES 16 2-INCH SQUARES
- 1/4 cup + 2 tablespoons sliced almonds, divided
- 1 cup + 2 tablespoons freeze-dried blueberries, divided
- 3 cups crispy brown rice cereal (use lowest sugar brand available)
- 1½ teaspoons Hawaiian Spirulina Powder
- 3 tablespoons acai powder
- ½ cup almond butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
Line an 8×8 baking pan with parchment paper, hanging excess paper over the sides of the pan as flaps, for easy removal. Set aside.
In a food processor or spice grinder, combine 1/4 cup of the almonds, and 2 tablespoons of the freeze dried blueberries. Process into a coarse purple powder. Set aside.
In a medium bowl, mix together the crispy rice, spirulina and acai. In a separate large bowl, whisk together the almond butter, maple syrup, and vanilla until smooth. Add the rice mixture and mix until evenly coated. Fold in chia seeds, and 1 cup of freeze-dried blueberries. Toss to coat thoroughly. Transfer the mixture into the prepared pan in an even layer, and smooth out to cover the surface of the pan. Sprinkle the prepared almond-blueberry powder over the whole exposed layer, then scatter the remaining 2 tablespoons sliced almonds on top. Use a the back of a spatula to press the treats firmly until flat and compact. Refrigerate for 1 hour before cutting into 2-inch squares.
Crispy rice treats may be stored refrigerated or at room temperature, and will last for up to one week.
Recipe created by Superfood Chef, Julie Morris