Gluten Free Rice Crispies – Maddy Hall


  • 1 cup cashews
  • 1 cup pitted dates
  • 2 cups crispy rice cereal (puffed brown rice)
  • 2 tablespoons shredded coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ block dark chocolate



  • Soak the dates and cashews for 1 to 2 hours prior to cooking
  • In a food processor blend all ingredients together excluding half a cup of puffed rice and dark chocolate
  • Once mixed stir through the remaining puffed rice
  • Line a 8×8 inch tray with baking paper and press mixture in firmly
  • Melt the chocolate and pour over base evenly
  • Top with extra coconut
  • Refrigerate for 1 hour or until set before cutting into snack size pieces

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