Choco-nut Crispy Treats


  • 5 Cups Erewhon Crispy Brown Rice Cereal Gluten-Free
  • 1/2 Cup Organic Unsweetened Dried Coconut
  • 3/4 Cup Brown Rice Syrup
  • 1/4 Cup Organic Evaporated Cane Juice
  • 1/2 Vanilla Bean
  • 5 oz Semi-Sweet Chocolate*
  • 1 tsp Organic Palm Shortening

*optional can be left out or substituted for your favorite chocolate


  1. Lightly grease two cookies sheets.
  2. In a small pan, toast dried coconut over medium heat until lightly browned.
  3. In a heat safe bowl measure out brown rice cereal and add the toasted coconut. Set aside.
  4. In a small saucepan combine brown rice syrup, cane sugar, and vanilla bean over medium-low heat stirring occasionally until mixture starts to boil. Continue boiling for about 3 minutes.
  5. Add syrup to dry ingredients mixing thoroughly, drop large scoops onto prepared cookie sheet and form into circles. Allow cooling.
  6. Melt chocolate and palm shortening in saucepan and drizzle over cooled treats. Place in fridge for 15 minutes for chocolate to set. Enjoy!

Source: Rachel Wolff