Back To School Rice Crispies By Tamara Quaddoumi
Back to School Rice Crispies By Tamara Quaddoumi
Vegan ✔ Gluten-Free ✔ No-Bake ✔
It’s the back-to-school season! Whether your kids are back to school already or will be going back soon, school is on every parent’s mind. But back to school doesn’t just have to mean shopping for supplies and clothes and preparing for early mornings. It can also mean some tasty back-to-school desserts! For a fun (and delicious) after-school snack, why not whip up these Back-to-school Rice Crispies for your kids? These rice crispy treats are easy to make and fun for the whole family while being the perfect addition to your kids’ lunchboxes. They’re ready in 30 minutes with no baking required!
Follow along with Health Expert Tamara Quaddoumi to find out how to make the perfect mommy and me maca rice crispies.
You will need:
- Measuring Spoons
- Baking Tray
- Parchment Paper
You can find most of the ingredients below at Mint Basil Market.
- 2 tbsp. Coconut Oil
- 3/4 Cup (or 12 tbsp.) Peanut Butter
- 1/3 Cup Maple or Agave Syrup
- 1 tsp. Vanilla
- Pinch of Salt
- Dark Chocolate
- 1 Scoop of Collagen
- 1 Scoop of Protein Powder
- 1tsp. Maca (creates caramel-like taste)
- 4 Cups Eshmoon Rice Balls
Mix the coconut oil, peanut butter, maple syrup, or agave with vanilla and a pinch of salt in a bowl. After mixing them well, you can add a scoop of collagen powder, protein powder, maca, and Eshmoon rice balls. Again, mix the ingredients well.
Get a baking tray and line it with parchment paper. Then scoop your mix into the tray and press down to create an even surface.
Melt dark chocolate over steamer or microwave a few times making sure it doesn’t burn. Pour over the mix in the tray and refrigerate for 30 min. You can then cut it into squares and serve! You can keep the crispies refrigerated for up to a week.