Do these need to be frozen or refrigerated?

I like to freeze initially to make sure the ganache is really set and make the easier to slice cleanly. After slicing, you can store in the refrigerator. But they will be fine in the freezer too.

Can I make these oil-free?

You can omit the coconut oil, but they may not hold together as well when sliced so I don't recommend it.

Do I have to make the ganache topping?

No! They are delicious without the topping too, or you can just top with a simple layer of melted white or dark chocolate.

Can I use other types of cereal?

Sure! A flake or O cereal would be fun and delicious too, an unsweetened variety is best regardless of shape.

What did you sprinkle on top of the ganache?

Just more freeze dried blueberries crush up, totally optional.

Blueberry Rice Crispy Treats (vegan + gluten-free)

Description

The prettiest purple cereal treats packed with berry flavor, a pop of protein, and a white chocolate blueberry layer on top. These blueberry rice crispy treats make for a sweet no-bake vegan gluten-free snack!

Ingredients

Scale

3 cups (105g) crispy brown rice cereal
1/2 cup (45g) protein powder (optional, see notes for substitution*)
1 cup (45g) freeze dried blueberries (crushed or whole or a mix)
Pinch of salt
3/4 cup (190g) tahini (or nut/seed butter of choice)
1/2 cup (160g) maple syrup or honey
2 tbsp (25g) coconut oil
1 tsp vanilla extract

White Chocolate Blueberry Ganache Topping

10oz (285g) dairy-free white chocolate chips
1/2 cup (70g) frozen wild blueberries
1/3 cup (80g) full-fat coconut milk

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Instructions

In a large mixing bowl, combine the cereal, protein powder, freeze dried blueberries, and salt.
In a separate bowl, combine the tahini, sweetener, coconut oil, and vanilla. Microwave together for 30 seconds to melt coconut oil, then stir until smooth.
Add this wet mixture to the cereal mixture, and mix to evenly coat.
Press firmly into an 8 x 8” pan lined with parchment paper.
Refrigerate while you prepare the topping.
Defrost the frozen blueberries (about 90 seconds in the microwave or stovetop). Press through a sieve to extract the juice (about 2 tbsp).
Melt the white chocolate chips with the coconut milk. Stir until smooth. Stir in the blueberry juice.
Let this mixture cool and thicken for about one hour at room temperature. Then pour/spread over top of the bars.
Refrigerate for 4 hours. Then slice. Keep leftovers in the fridge.

Notes

*If you want to omit the protein powder, grind up 3/4 cup of cereal (~1/2 cup after grinding) to a flour like consistency and use that instead. The powdery form will help the treats hold together vs using all whole cereal.

Keywords: gluten free, berry, spring, summer, easy, no bake, cereal, ganache, white chocolate, healthy, easy