These healthy Chocolate Rice Krispie Treats are made with 4 simple ingredients, refined sugar free and filled with rich chocolate flavor!
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I made some delicious chocolate rice krispie treats when I wanted a quick and healthy dessert without baking. Used whatever I had on hand and now our entire family is hooked on them!
They’re not your usual chocolate rice krispie squares with melted chocolate chips and marshmallows! I sweetened them naturally and let them chill in the freezer for a crispy crunch that really goes a long way.
That’s right, even chocolate is made from scratch!
Why You’ll Love This Recipe
- To die for crunch: Each bite has a decadent chocolate taste with a crispy texture, you’ll be amazed!
- Stores well: So you can grab a healthy snack straight from the freezer whenever cravings strike.
- Quick: Mix 4 ingredients and freeze, this is one of the fastest no bake desserts ready in less than 1 hour.
- Healthy: Made with cacao powder, sweetened with maple syrup, are vegan and gluten free.
Ingredients for Chocolate Rice Krispie Treats
To make this chocolate rice krispie treats recipe you’ll need just 4 healthy, wholesome ingredients.
- Rice krispies: You can add regular krispies or brown rice krispies, just be sure they’re the crispy cereal and not the puffed rice cereal.
- Coconut oil: In this recipe, you must use melted coconut oil because it’s the only oil that will solidify and hold these treats together.
- Cacao powder: I prefer cacao powder for a rich chocolate flavor. You can also use cocoa powder, however it has a milder chocolate taste and contains fewer nutrients.
- Maple syrup: The natural sweetener we use to keep it refined sugar free! I haven’t tested it myself, but honey or brown rice syrup could work too.
How to Make Chocolate Rice Krispie Treats
Here’s a quick overview how to make rice krispie treats with chocolate. You’ll need one bowl, a mini muffin pan, and just 15 minutes of prep time.
There is a full recipe card below.
- Make the chocolate coating: Whisk melted coconut oil and cacao powder together in a large bowl until smooth. Then, add maple syrup and whisk until everything is well combined.
- Add crispy rice cereal: Pour rice krispies into the bowl and stir with a spatula until everything is nicely blended.
- Fill the muffin pan: Use a small trigger scoop and evenly spoon the mixture into 24 openings of your mini muffin tin. After that, use the back of the scoop to press it down gently to pack it in.
- Freeze: Set your muffin pan in the freezer for 30-60 minutes, then enjoy from frozen!
Tips for Best Results
Make the best chocolate rice krispie treats every time with these helpful tips.
- If using regular size muffin tin: You can use a regular muffin tin instead of a mini muffin tin, only difference is you will end up with 12 treats instead of 24.
- Use silicone muffin tin: For easy removal. I love this structured silicone mini muffin pan, the sides aren’t wobbly and you just pop them out.
- If using metal muffin tin: Make sure to line it with paper liners. It doesn’t have to be parchment paper, any paper will prevent them from sticking.
- Don’t use puffed rice cereal: Be sure to use crispy cereal not the large soft rice puffs, they won’t work for this recipe.
- Be sure to press on them: Give a gentle push before freezing to pack them in. This step ensures the treats hold their shape and solid structure as they set.
- Don’t replace coconut oil: No other oil solidifies, not even butter would work.
- To make them more sweet: Cacao powder makes this recipe more like dark chocolate. To make them more sweet, add 2 more tablespoons of maple syrup, but don’t add more than that because they might not solidify.
Variations and Toppings
Here’s how you can put your own spin on these rice krispie treats with chocolate, keeping them wholesome and fun.
- Sea salt: Sprinkle some flaky sea salt on top.
- For protein boost: Add a small scoop of collagen or whey protein powder. If mixture becomes too thick, add a bit more coconut oil. Don’t add plant-based protein powder, it is too thick.
- Chocolate rice krispies: You can use them, just keep in mind they have added sugar so your treats will be more sweet. Which is fine if you like sweeter desserts because this recipe is not overly sweet.
- Coconut: Give the chocolate coconut duo a try by mixing some unsweetened shredded coconut with the cereal.
- Vanilla: Add another layer of flavor with a dash of vanilla extract.
How to Store
I swear, these cocoa krispies are my new freezer favorites. Always on standby for a quick munch or healthy treat!
Store: After they’re set, pop them out and store in a large airtight container in the freezer. I tried storing them in the fridge and they are too melty and messy when you are eating them.
Freeze: These chocolate rice krispies stay good for 3 months and are perfect for enjoying straight from the freezer, no waiting needed!
FAQs
No, coconut oil is the only one that will solidify and hold everything together when chilled.
I haven’t tried it, but I believe you could swap out the maple syrup for some fresh and liquid honey. Just keep in mind, if it matters to you, your treats won’t be vegan anymore.
Absolutely! They turn out just as delicious with a nuttier flavor and become even healthier.
Keep your chocolate rice krispie treats in the freezer so they don’t melt. That way you can enjoy them right away without thawing, and they won’t get too messy to munch on.
Yes. Since a regular muffin tin is larger, you’ll divide the mixture into 12 openings instead of 24. Don’t forget to use paper liners if your tin is metal.
More No Bake Chocolate Treats to Try
- Healthy chocolate coconut balls
- Superfood chocolate bars
- Coconut oil fudge
- No bake peanut butter oatmeal bars
- Date bark
Chocolate Rice Krispie Treats
Ingredients
- 3/4 cup coconut oil melted
- 3/4 cups cacao powder or cocoa powder
- 1/3 cup maple syrup
- 2 1/2 cups rice krispies
Instructions
- In a large bowl, add melted coconut oil and cacao powder, whisk until smooth. Add maple syrup and whisk until combined well.
- Add rice krispies and using a spatula stir until everything is mixed well.
- Using small trigger scoop, divide mixture evenly between 24 openings of a muffin tin. Then press gently with a back of a scoop to pack it in.
- Freeze for 30-60 minutes. Enjoy from frozen!
