Guilt-Free Rice Crispy Treats – Easter Weekend

March 26, 2016Guilt-Free Rice Crispy Treats – Easter Weekend

You know what? I think – I think… it maybe Easter.

Based on all the chocolate around, and the eggs, and the baby chicks… I’m gonna make an educated guess.

I only have to take one quick glance at my Instagram feed to see the latest Mini Egg or Creme Egg creation. Uuuughh.

Don’t get me wrong, Easter is great and all, but it’s not exactly inspiring for those of us who can’t eat dairy. Thankfully, in this day and age, we have a lot of free-from alternatives to enjoy, but a lot of these tend to be loaded with refined-sugar.

So seeing as this is a season of gluttony – I’ve tried to make some naturally sweet treats that you can enjoy guilt-free! (Instead of crying into that fifth Easter egg, full of chocolatey, chocolatey regret.)

Enter – Rice Crispy Treats!

I designed these little treats to be gluten, dairy + refined-sugar free. The natural sweetness comes with the help of some juicy medjool dates. They make the most amazing chewy-fudge chunks too!

They can also be made vegan by swapping out the honey for maple syrup.

In order to make them even more Easter-y, I’ve made some au naturel mini eggs for decoration – with a little ground almonds and almond butter!

I hope you all have a wonderful Easter weekend + enjoy these Rice Crispy Treats! Let me know what you think of them in the comments below, or show me your creations using #heartandbowl.

Guilt-Free Rice Crispy Treats

Serves: 12

Rice crispy treats


for the Rice Crispy Treats

  • 200g bittersweet dark chocolate
  • 3 tbsp honey or maple syrup
  • 2 tbsp coconut oil
  • 100g gluten-free rice puffs
  • 8 large medjool dates, pitted + chopped into small chunks

for the Almond Eggs

  • 40g ground almonds
  • 1 tbsp honey or maple syrup
  • 1 tbsp almond butter (or nut butter of your choice)


  1. Line a muffin baking tray with muffin or cupcake cases.
  2. Melt the dark chocolate, honey + coconut oil in a heatproof bowl over a saucepan of simmering water. Once completely melted and combined, remove from heat. Leave to cool for a few minutes.
  3. Stir in the rice puffs and date chunks until well combined.
  4. Now divide up the mixture into the muffin/cupcake cases. Scoop about 2 tbsp of mixture into each case. Leave in the refrigerator for at least 2 hours to set.
  5. Meanwhile, make the almond eggs! Mix together the ground almonds, honey and almond butter until the mixture clumps into a ball - if it seems like it isn't sticking together enough just add a bit more almond butter.
  6. Take a small ball of mixture and roll it into the shape of a small egg. Repeat until all the mixture has been used up.
  7. Once the rice crispy treats have chilled, take them out of the fridge and decorate them with the almond eggs, and some little Easter chicks if you have any!
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