Last week, a chapter in my life came to an end. I left my design day job, and next week I’ll start a designing at a different company. I had spent three years at that day job, learning, growing, pulling my hair out, and making lasting friendships.
I don’t know when it started, but ever since I can remember, I’ve given food as a goodbye every time I’ve left a job. If you’ve read this blog for a while, you’ll know I love giving food as gifts. To me, good food can easily and deliciously say all the words I could ever say after much thought and deliberation.
For this food gift, I went with something I could make in large quantities without going crazy(since there were a lot of people to say good-bye to) that would be easy to wrap, as well as be nut-free for some of my coworkers who can’t handle nuts.
Treats in 9×9 pans are always my favorite for crowds, and rice crispies are tasty and I had most of the ingredients already. The original recipe I adapted this from used almond butter, and with my nut allergy friends, I swapped it out for tahini. I love tahini and I’ve seen it used in sweeter applications but hadn’t tried it yet. And #realtalk it was more affordable and junk-free than other organic seed butters at the store.
Making rice crispies without marshmallows means it doesn’t quite stick together as well. I get around this by freezing them to set and keeping them in the freezer. The longer they’re out in a warm room, the more they fall apart. Which could be fun for you, but I prefer only a slight mess to a huge one.
If you want to try other seeds in this recipe besides chia, hemp, or pumpkin, feel free! Depending on the size, cut down on the amount so it can stick together better.
Whether you’re saying goodbye, hello, I love you, or happy birthday, these rice crispies can capture your message and tastily deliver them to the people who matter most.
Ingredients
- 4 c puffed brown rice cereal
- 2/3 c chia seeds
- 2/3 c hemp seeds
- 2/3 c pumpkin seeds
- pinch of sea salt
- 1-2 tsp cinnamon
- 1 cup organic tahini
- 1 cup brown rice syrup
- 4 tbsp coconut oil, melted
- 1 cup semisweet chocolate chips (Enjoy Life is a good choice)
- 2 tsp coconut oil
Instructions
Line an 8x8 or 9x9 pan with parchment paper.
In a large bowl, combine the dry ingredients: cereal, seeds, salt and cinnamon. Stir to combine.
In a medium sized bowl, combine the wet ingredients: tahini, melted coconut oil, and brown rice syrup. Stir throughly to combine, then pour that into the dry mixture.
Stir to combine and add a little more brown rice syrup if the mixture is a little too dry and isn't sticking together when you press it with together with your fingers.
Spoon into your baking sheet and pack the picture firmly in with another sheet of parchment paper or a spatula.
In a glass or metal bowl, combine the chocolate chips and coconut oil. Place over a small saucepan with boiling water and stir with a spatula until both are melted and thoroughly combined. Pour the melted chocolate over the rice crispy treats and spread with the spatula to evenly cover.
Freeze for at least 30 minutes, I keep mine in the freezer until I'm ready to cut them. When ready to cut, lift the treats out by the parchment paper and place them on a cutting board. Cut into how every many bars you like. They store best in the fridge.
Notes
Adapted from Love & Lemons