Sugar free rice crispy treats

I love fridge cakes. They are the perfect quick make when you have friends coming over for a cuppa, your going to a picnic or your hosting a children’s party. They are easy to eat with your hands and quite addictive too. Today I’ve been developing a recipe for sugar free rice crispy treats. My littlest one Sadie had a very early start this morning…4.45am to be precise! This is too early. This is still night time in my book. Anyway not content with being contained in the bed we had no choice but to get up. So I did some baking and Sadie tidied the cupboard (by which I mean made a big old mess) anyway It’s taken me a couple of attempts to get it right but I think these are just delicious. Dates play a key role in this recipe, helping to stick the puffed rice together and in case you didn’t know they are bloomin brilliant for you. Full of iron they provide relief from anaemic symptoms. They are packed with minerals; calcium, magnesium and zinc to name but a few. Not to mention they are also really sweet and delicious. If I offer my boy any of my bakes his first question is usually “are there dates in it?” If the answer is yes he’s sold! The cereal I have used is Kallo Organic natural puffed rice. These are great as they unsweetened but be warned they are quite soft. I found toasting them in the oven crisps them up and makes them more like traditional rice crispies. I know this sounds a bit of a faff but it’s really worth the extra effort. 

Sugar free rice crispy treats 


  • 50g puffed rice 
  • 1/2 cup dates (soaked and chopped)
  • 3 tbsp coconut oil 
  • 2 tbsp honey 
  • 1 tbsp water 

For the chocolate topping 

  • 3 tbsp coconut oil
  • 3 tbsp honey 
  • 3 tbsp cacao powder (or unsweetened cocoa powder)


First line the bottom of a 2lb loaf tin with baking paper. 

If your using the Kallo puffed rice tip it onto a baking tray and toast for about 5 minutes at 160/gas 4 until it’s nicely crisp. Tip into a mixing bowl and set aside.

Melt the coconut oil and honey in a pan. Take off the heat and add the dates and water.

Use a hand blender to whizz the moisture into a smooth paste. 

Combine thoroughly the date paste with the puffed rice and then squash into the loaf tin really firmly. 

Place in the freezer while you make the chocolate topping. 

In a pan melt the coconut oil. Take it off the heat and add the cacao powder and the honey and whisk Into a smooth chocolatey liquid. 

Pour over the top of the puffed rice and return to the freezer for an hour to set. 

Lift out the loaf tin and cut into 8 squares. 

If you want to make a larger quantity simply double the amounts and use a square brownie tin. 



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