Just four easy ingredients are needed to make these healthy cake batter rice crispy treats which are packed with protein! Unlike traditional versions, this one has no butter, oil, marshmallows or added sugars AND requires no baking- It's gluten free and vegan too!
1/2cup+ 1 T peanut buttercan sub for almond/cashew*
1/2cupsticky sweetener of choice- I've used brown rice syrupbest, honey and maple syrup (least sticky)*
1scoop vanilla protein powder*
Sprinklesoptional
For the protein packed glaze
2scoops vanilla protein powder
1tablespoonnut butter OR sticky sweetener OR coconut oilmelted
water OR dairy free milk to thin out
sprinklesoptional
Instructions
Line a baking tray with baking paper or a muffin tin and set aside.
In a large mixing bowl, add your crispy rice cereal and set aside.
Stovetop or in the microwave, melt your nut butter with your sticky sweetener and mix well. Add the protein powder and continue stirring until fully incorporated. If you used brown rice syrup, this should be perfect. If you used honey or maple, you may need to add a dash more to make them stick together. Pour the mixture over the rice crispy cereal and add sprinkles and mix very well.
Pour mixture into the lined baking tray and press firmly into place or fill muffin cups to the top. Set aside Refrigerate for at least 30 minutes to firm up.
While it's firming up, prepare your glaze by combining all the ingredients together and thinning out with liquid until a thick, spreadable batter is formed. Top your rice crispy treats with them and refrigerate for another 30 minutes, or until firm.
Notes
* Depending on the protein powder you use, you may need another T of either nut butter or sticky sweetener to firm up. When I used a vegan brown rice protein powder, it was slightly clumpy but held VERY well (as pictured). When I used whey, it was terrible and really difficult to form (except for the glaze). These are freezer friendly but can be kept at room temperature.Adapted from Healthy 3 Ingredient Rice Crispy Treats