Chewy, buttery vegan white chocolate almond butter rice crispy treats, ready in just minutes of your time. These gluten-free treats are undetectably vegan, and taste decadent while being naturally-sweetened and oil-free.
Prepare an 8x8 or other small baking dish by lining it with parchment paper.
In a saucepan (nonstick recommended), warm the brown rice syrup over medium-low heat until bubbling slightly around the edges. Stir frequently.
Add the coconut sugar, vanilla extract, and almond butter, and continue stirring well and cooking until the sugar is dissolved and the almond butter is well-incorporated, about 2 minutes.
Add the cocoa butter and continue to stir frequently until fully melted and mixed in, about 2 more minutes (but depending on the size of the cocoa butter pieces).
Remove the mixture from the heat right away. Add the rice crisp cereal to a mixing bowl and quickly use a spatula to pour the contents of the pan over the cereal and stir well. Transfer to the lined baking dish and press down with your hands or a sturdy spatula to smooth the top (this may take some force, depending on how much the brown rice syrup mixture has cooled down).
Refrigerate for at least 30 minutes before slicing. These can then be kept in the fridge or at room temperature.
There is no substitute for the brown rice syrup. Other sweeteners will not hold the crispy treats together properly.The coconut sugar can be substituted with pretty much any sweetener of choice, or even omitted if you find this sweet enough already.The cocoa butter can be substituted with additional almond butter, or with two tablespoons coconut oil (use refined if you don't want a coconut flavor). If using coconut oil, these are best stored in the fridge, as they could get too soft at the higher end of room temperature.Any nut butter can be substituted for the almond butter.