It has been a work in progress, but I’m super excited to be sharing another aspect of me with the world. Most people that know me, know that I’m a big foodie, but I was brought up that way, thanks to my Momma. My Mom is a chef, so the expertise and knowledge she has is insane and I have access to an amazing library of cookbooks and kitchen tools, which is the reason why I call our kitchen, my Mother’s office. One of our favorite things to do together is eat. She has kept my brother and I’s palate very curious and open, since we were kids, and I’m so appreciative of that, because I’m not a picky eater. But, I will say, being a picky eater is a bit of an under statement, because I am to an extent. I’m really conscious about what I put in my body. I like fresh and good food always. Since my instagram feed is more about food than fashion sometimes, I thought it would be fun to share some recipes that my Mom and I cook together, recipes that she teaches me, or what I concoct in her office, when she’s not around. The recipes I’m sharing are going to be an assortment of everything: vegetarian, non-vegetarian, super easy, gluten-free and not necessarily healthy, because I like all foods and I think it’s important to eat everything and put effort it what you’re eating.
For my first post, I talked to my Mom about doing something easy, sweet, and perfect for Valentines. Sweets are a weakness for us and my mom came up with the idea of a rice krispies treat, but loving fresh, organic, gluten-free and Non-GMO food, an organic version seemed perfect. Yes, I said organic, but only if you skip the fondant and keep the decorations to chocolate. My Mom had pink fondant lying around from Breast Cancer baking and fondant pens, so I couldn’t resist making the the treats look like conversation sweethearts. The recipe is an adaptation from The Boy Who Cooks Cookbook. He used Nutella in his chocolate mixture, but I went through a Nutella craze majority of my life, I have family in Europe, so I learned about Nutella when I was a kid, and now when I eat it, it gives me a tummy ache, so I used my favorite alternative from Trader Joe’s, Cocoa Almond Butter. I’m sure there are even more organic and better alternatives, so be creative. I think these treats would be amazing with sprinkles, peanut butter, or even without chocolate. He also had a layer of banana, which I nixed out.
I think this is a fun recipe for your boyfriend or girlfriend, but I have neither, so I made them for my best friends and family. They were actually eaten on Super Bowl Sunday and got the approval from my brother’s best guy friends, so I promise they’re yummy.
I’ve shared the recipe below! Let me know if you make them!! I’d love to hear how you liked them!!
- 2 Cups of One Degree Organic Foods Vegan Sprouted Brown Rice Crisps
- 1 Bag of Dandies (Vegan, Gluten-Free, Non-GMO, Gelatin Free) Air Puffed Marshmallows
- 1 13 oz (Trader Joes) Cocoa Almond Butter Spread
- 1-2 Chocolate Bar(s) - Your favorite works
- 6 Tbs of Butter
- Get a small cookie sheet or brownie tin and cover with foil. Coconut oil (butter or canola oil can be used) the foil and set aside.
- Melt butter in saucepan and add marshmallows (keep heat low) cook/stir till marshmallows are melted and smooth. The marshmallows are large, so make sure to puncture the puffs a bit till they flatten.
- Once melted and smooth turn stove off and add rice crisps cereal. Stir until cereal is coated and blended.
- Press mixture into the tin and set aside.
- Melt chocolate - get a sauce pan and fill with water (not too much and set to simmer) Add chocolate and Chocolate almond butter to a heatproof bowl (that fits sauce pan) and put on top of saucepan (make sure water isn't touching the heatproof bowl). Stir with a spatula, until chocolate is completely melted.
- Once chocolate bars and cocoa almond spread is melted, evenly coat the rice krispies with chocolate.
- Put cookie sheet/brownie tin into the fridge and let harden.
- You can either use cookie cutters in what ever shape to press treats out or use a sharp nice and cut the treats into bars.