Recently, I was asked to come up with an alternative for standard marshmallow rice crispy squares as many friends and fans LOVE to eat them during the holidays. I have made healthy rice crispy squares for years as they are my favourite treat. The challenge this time was to create them vegan and nut free. And as it turns out, my family likes these better than the original recipe! Enjoy!

Ingredients:

1 1/2 cups gluten-free organic brown rice syrup or coconut syrup
2/3 cup organic tahini
2 tbsp organic coconut oil
1 tbsp vanilla extract
9 cups gluten-free crispy brown rice cereal
1 tbsp (15 grams or 6 packets) PGX Fiber

Optional:

1 tsp-1 tbsp cocoa powder

Directions:

1. Line a baking pan with a piece of parchment paper that extends up the long sides. Set aside.
2. In a saucepan, heat the brown rice syrup over medium heat, and stir until it begins to bubble a bit. Remove from heat and stir in the tahini, coconut oil, and vanilla extract and (cocoa if using) As you stir the mixture, it should thicken and become glossy and elastic, much like caramel taffy.
3. Pour the crispy rice cereal into a large heat-safe mixing bowl. Carefully pour in the warm syrup mixture, and using a silicone spatula or wooden spoon, gently stir to coat all the cereal.
4. Scoop the coated cereal into the lined baking pan and spread evenly.  Press PGX fiber granules onto the top of the squares and cut into pieces. Cover the pan with parchment paper. Put the pan into the fridge to chill.

Makes 24 squares.