Brown Rice Crispie Treats with Cherries and Chocolate

Adapted from Food Network

A much healthier version than that traditional rice treat. Fun to experiment with and add nuts, use a seed butter or to add other dried fruits.


  • 1/2 cup (170 g) raw organic honey
  • 1/2 cup (125 g) peanut or almond butter (natural preferred)
  • 5 - 6 cups (150 -180 g) crispy brown rice cereal (I used Erewhon brand)
  • 2/3 cup (85 g) chopped dried cherries or cranberries (3 ounces)
  • 1/2 cup (85 g) dark chocolate chips (they can be difficult to find - you can substitute a chopped dark chocolate bar)

Combine honey and nut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal, dried fruit and chocolate and stir thoroughly to combine. Press into a 9 by 13-inch (approx. 33 x 23 cm) pan lined with parchment or rubbed with coconut oit. Let cool, then chill for 30 minutes. Cut and serve!

Paleo Hot Cocoa Cookies

Adapted from Costco Connection


  • 1/4 cup (55 g) coconut oil 
  • 3/4 cup (135 g) chocolate chips, divided
  • 2 tablespoons (13 g) flaxseed meal
  • 1/4 cup (59 ml) water
  • 3 tablespoons (18 g) cocoa powder
  • 1/2 cup (100 g) coconut sugar
  • 2 1/2 cups (250 g) almond meal 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup (50 g) toasted pecans, finely chopped


Melt coconut oil and 1/4 cup (45 g) chocolate chips on stovetop (or microwave 30 seconds), stirring well to combine.  Add remaining ingredients, except the reserved chocolate chips and pecans, and mix well.  Refrigerate for 30 minutes

Preheat oven to  350°F (180° C). Line a cookie sheet with parchment or use a silicone mat. Roll dough into 24 balls, place on the sheet and gently flatten (I use a small glass). Bake 10 minutes and allow to cool.

Melt remaining chocolate chips and spread on cooled cookies.  Sprinkle with pecans. Let set and serve.

Almond Cookies

Gluten Free,  Adapted from Bob's Red Mill


1/2 cup (113 g) butter
6 Tbsp Coconut Sugar, Brown Sugar or Maple Sugar
1 tsp Vanilla Extract
1 cup (90 g) Oat Flour (gluten free if desired)
1 cup (112 g) Almond Meal/Flour
2 Tbsp Coconut Sugar or Brown or Maple Sugar
1/2 tsp ground Cinnamon

  1. Preheat oven to 300°F (150°C). Grease two cookie sheets or line them with parchment paper; set aside.
  2. Blend the butter, brown or maple sugar and vanilla extract with a stand mixer or a hand mixer until combined. In a small bowl, mix together oat flour and almond meal/flour. Add the flour mixture to the butter mixture and mix until the dough sticks together.
  3. Form the dough into 1-1/2 inch (3.5 cent) balls. Place them on the prepared cookie sheets, spacing 1 - 2 inches (3 cent.)  apart and bake for 30-35 minutes.
  4. Coat the cookies in the cinnamon/sugar mixture while they are still warm. Allow cookies to cool completely before enjoying.

Energy Bites - No Bake (GF and Nut-free options)


Energy bites crop.jpg
  • 1 cup uncooked oats (Gluten-free optional)
  • 2/3 cup unsweetened shredded coconut 
  • 1/2 cup peanut or almond butter (I prefer natural) Or use sunflower butter for nut-free
  • 1/2 cup ground flaxseed 
  • 1/3 cup dark chocolate chips
  • 1/3 cup honey
  • 1 Tbsp. sunflower seeds and or pumpkin seeds (optional)
  • 1 tsp. vanilla extract



Stir all ingredients together in a medium bowl until thoroughly mixed.  Chill in the refrigerator for about 30 minutes then roll into 1" balls. Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.  

This recipe can be changed up in so many ways!   Add nuts, dried fruit, use almond or another nut or seed butter.  Experiment and have fun with it.