Mint Chocolate Krispy Treats

  • Cook Time: 10min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 150g (5 cups) Crispy Brown Rice Cereal
  • 60g (⅔ cup) Chocolate Whey Protein Powder
  • 168g (½ cup) Raw Honey or Brown Rice Syrup
  • 32g (2 tbs) Natural Almond Butter
  • 3oz Dark Chocolate
  • 1 tsp Vanilla Paste (I used homemade! Vanilla Extract works too)
  • ½ tsp Stevia Extract
  • ¼ tsp Peppermint Flavor
  • ¼ tsp Salt
  • Mint Fondant Layer:
  • 68g (¾ cup) Vanilla Whey Protein Powderv
  • 147g (7 tbs) Agave Nectar or Brown Rice Syrup
  • 28g (2 tbs) Coconut Oil, melted
  • ½ tsp Peppermint Flavor
  • Mint Chocolate Topping:
  • 4oz Dark Chocolate
  • 10g (2 tsp) Coconut Oil
  • ¼ tsp Peppermint Flavor
  1. Instructions
  2. For the Krispy Treats:
  3. Line an 8×8″ brownie pan with parchment paper both ways.
  4. In a large bowl, add the crispy brown rice cereal.
  5. In a small bowl, add the chocolate protein powder.
  6. In a double boiler over medium heat, add the honey/brown rice syrup, almond butter, chocolate, vanilla paste, stevia extract, peppermint flavor, and salt. Stir occasionally until the chocolate is completely melted.
  7. Working quickly now, stir in the protein powder. Scoop the mixture over the cereal, then fold together until completely combined.
  8. Scoop the mixture into the prepared pan, flatten it out, and press it down..
  9. For the Mint Fondant Layer:
  10. In a small bowl, stir together all the ingredients until it’s completely even (it should be like a thick, sticky frosting).
  11. Scoop the mixture over the krispy treat base and gently spread it out. Tap the pan on the counter a few times to help level it out.
  12. For the Mint Chocolate Topping:
  13. In a small, microwave-safe bowl, add the chocolate and coconut oil. Microwave at 30-second intervals, stirring between each one, until completely melted.
  14. Stir in the peppermint flavor.
  15. Drizzle this all over the fondant layer, then tilt the pan to make sure the entire surface is coated in chocolate.
  16. Refrigerate just until firm (if you refrigerate it for too long, you’ll have a hard time slicing clean lines through the chocolate without it breaking).
  17. Slice into 16 treats, then serve and
  18. Enjoy!