Deliciously crunchy, secretly healthy rice crispy treats layered with soft and chewy, sprinkle studded cake batter bits. Top with some more sprinkles and you’ve got a party in your mouth! These Cake Batter Rice Crispy Treats are made better-for-you using only 9 real, simple ingredients. They are naturally sweetened with maple syrup, vegan, gluten free, dairy free, and oil free! These no-bake goodies are so easy to make and the perfect healthy snack!
What Do These Healthy Cake Batter Rice Crispy Treats Taste Like?
This fun spin on rice crispy treats is such a delicious combination of flavors and textures. The rice crispy treats are wonderfully crunchy with a caramel-like, tahini and maple syrup binder. Protein-packed cake batter bits are stirred into the rice crispy mixture creating an irresistible, soft, and chewy contrast. And, because, what would a cake be if not for the sprinkles, we throw in sprinkles for some extra fun.
Here’s why you will LOVE these Cake Batter Rice Crispy Treats!
- A healthy, no bake treat that’s so quick and easy to make!
- Crunchy, gooey, creamy, chewy – it’s got all the elements of a good snack.
- Naturally sweetened with maple syrup.
- Made with nutrient packed ingredients.
- Cake batter & rice crispy treats are two desserts that always please a crowd!
What Ingredients Are Used to Make These Vegan Rice Crispy Treats?
These Cake Batter Rice Crispy Treats are made healthier as they contain no refined sugars, flours, or oils. They are vegan, gluten free, dairy free, and oil free! They are made better-for-you using only 9 total real, simple ingredients.
Here’s a look at the ingredients you’ll need and some possible variations:
- Almond Flour – The perfect flour for a raw, edible cake batter. I use and love Bob’s Red Mill Super-Fine Almond Flour.
- Crispy Rice Cereal – I use brown rice crispy cereal because it’s more nutrient dense. Use your favorite crispy rice cereal. I always use either Whole Foods’ 365 Brand Crispy Brown Rice Cereal or Barbara’s Brown Rice Crisps. Both are delicious, made with real ingredients, and have no additives.
- Tahini – Acts as the gooey binder in the rice crispy treat and as the creamy element in the cake batter. Use any nut/seed butter you like that contains only one ingredient. This is my tahini of choice for baking.
- Vanilla Protein Powder – Gives the cake batter some extra protein power! Our favorite vegan vanilla protein powder is Nuzest Smooth Vanilla.
- Maple Syrup – The only sweetener used in both the cake batter and the crispy treats, making this a refined sugar free snack! The Whole Foods’ brand is reasonably priced and good quality.
- Vanilla – Adds flavor to both elements.
- Salt – For balance.
- Nut/Seed Milk – Adds moisture to cake batter.
- Sprinkles! – Totally optional, but makes these so much more fun! My sprinkle brand of choice is Supernatural. All their sprinkle mixes are adorable, dye free, and made with conscientious ingredients. For this recipe I use their Full of Hearts Mix. They also just came out with this magical Unicorn Tracks sprinkles. It’s a limited edition so GET ON IT!
How Do You Make Healthy Rice Crispy Treats From Scratch?
Making rice crispy treats from scratch is so quick and easy to make! The cake batter comes together in a flash and the rice crispy treat mixture is a breeze to make.
Here’s an overview of the steps:
- Make the cake batter. Just mix the ingredients together in a bowl. I sneakily use the same bowl for the cake batter as the rice cereal mixture. Yay for one less dish!
- Press cake batter into a loaf pan and store in the freezer.
- Make the rice crispy treat mixture by heating the maple syrup and tahini in a small pot. Add vanilla and salt. Pour over the rice cereal then stir to coat.
- Chop the cake batter into cubes. Really any size will do.
- Fold the cake batter pieces into the rice crispy treat mixture.
- Pour everything into a square baking dish, top with some more sprinkles (if you like) and press down firmly.
- Let set, slice once it reaches room temperature.
- Enjoy!
Storage: These will keep at room temperature for about a day or so, stored in an airtight container in a cool place. Afterwards, move to the freezer for longer storage. They may lose a little bit of their crunch but will still be very good.
Make Ahead: The cake batter mixture can be made up to a week ahead. Store covered, cut or uncut, in the fridge or freezer.
Soft and chewy, sprinkle studded, cake batter layered into crunchy rice crispy treats make this a delicious twist on the classic no bake dessert. These Cake Batter Rice Crispy Treats are absolutely delicious and the perfect secretly healthy snack! So quick and easy to make and made with only 9 real, simple ingredients! Plus they are vegan, gluten free, and oil free and pretty much a major healthy treat WIN!
More Healthy Snack Recipes!
- Trail Mix Cups (paleo, vegan, nut free)
- Healthier Homemade Kudos Bars (gluten free & vegan)
- Healthier Date Fig Newton Bars (paleo, nut free)
vegan, gluten free, dairy free, naturally sweetened, oil free
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Cake Batter Rice Crispy Treats
Rice Crispy Treats but layered with a delicious edible cake batter! These are made with brown rice crispy cereal and bound together with a caramel-like tahini and maple syrup mixture. Super easy to make and with only 9 ingredients!
vegan, naturally sweetened, oil free, gluten free
Ingredients
Cake Batter Mixture
- 1 cup (120 grams) almond flour, packed
- 1/4 cup vanilla protein powder or sub additional almond flour
- 1/8 tsp sea salt
- 3 tbsp (50 grams) maple syrup agave, coconut syrup, or honey
- 2-3 tbsp tahini, well stirred before measuring sub other nut/seed butter
- 1 tsp vanilla
- 1-2 tbsp nut/seed milk of choice
- 2-3 tbsp sprinkles optional
Rice Crispy Treat
- 4 1/2 cups (152 grams) crispy rice cereal
- 1 1/4 cup (350 grams) tahini, well stirred before measuring sub other nut/seed butter
- 1/2 cup (157 grams) maple syrup agave, coconut syrup, or honey
- 1 tsp vanilla
- 1/4 tsp sea salt
Instructions
Prepare an 8 or 9 inch square baking dish and a loaf pan by lining with parchment paper and leaving short overhangs over the edges.
Make the cake batter mixture. In a large bowl mix together the almond flour, protein powder, and salt. Add the maple syrup and 2 tbsp of tahini and mix well. If the mixture is too thick, add 1 tbsp of milk and stir well. If the batter is still too thick add a bit more nut milk. If batter is too thin, add the additional tbsp of tahini. The batter should look like a cookie dough batter. Add the sprinkles, if using, and stir to incorporate into the batter.
Press cake batter into the loaf pan and place in the freezer to firm.
Pour rice cereal into the large bowl (the same one the cake batter was in, no need to clean or wipe it down).
Make rice crispy treat binder. Add the tahini and maple syrup to a small pot and heat over medium low heat. Stir often and cook until it just starts to bubble slightly, about 2-3 minutes. The mixture should be smooth, slightly thick, and turn a slight golden brown. Remove from heat. Stir in vanilla and sea salt.
Combine tahini mixture and rice cereal. Carefully pour the tahini mixture over the rice cereal and, using a rubber stapula, stir gently to coat.
Cut cake batter into (rough) cubes and gently fold them into the rice crispy mixture.
Pour into the prepared square baking dish and spread out into an even layer. Top with more sprinkles if you like!
Press the mixture down firmly into the dish by either using the heel of your palm or by placing another piece of parchment paper over the top and pressing down all over. The more packed down, the better.
Slice and enjoy! This can be eaten right away, but it will be easier to cut once it has set and cooled to room temperature.
Recipe Notes
Helpful Kitchen Tools (affiliate links): loaf pan, 8 inch square baking dish, silicone spatula, kitchen scale
Make Ahead: The cake batter mixture can be made up to a week ahead. Store covered, cut or uncut, in the fridge or freezer.
Storage: These will keep at room temperature stored, in an airtight container, in a cool dry place for 1-2 days. Afterwards move to freezer for longer storage. (I prefer these straight out of the freezer!)
Ingredient Subs/Variations:
Tahini - Use any nut/seed butter you like, ideally with a thinner texture and only 1 ingredient. I love the neutral flavor of tahini for these rice crispy treats. Some good alternatives are sunflower seed butter, almond butter, or peanut butter. My tahini of choice for baking is Whole Food's 365 Brand.
Maple Syrup - Any liquid sweetener will do. Honey, agave, or coconut syrup are all good options.
Sprinkles - Totally optional, but makes these so much more fun! My sprinkle brand of choice is Supernatural. All their sprinkles mixes are adorable, dye free, and made with conscientious ingredients. For this recipe I use their Full of Hearts Mix.
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