refined sugar-free rice crispy squares

Now that we are officially in holiday mode, that means lots of treats, candy and food in general. So, if you want to indulge in something sweet but still keep it low in sugar, you have got to make these! They are truly reminiscent of the original 'rice krispie square' without the marshmallows and refined sugar.

Rather than all the sugar, these have got healthy fats from the coconut and the almond butter, which can help to stabilize your blood sugar. This is majorly important so that you don’t suffer from that up and down roller coaster of eating and crashing.

Also, these bars take no time to make – only about 30 minutes in the fridge and freezer – making them no-bake as well! It’s kind of perfect for the holidays when you are already baking and cooking up a storm.




  • 3 cups organic puffed brown rice
  • ¼ cup shredded unsweetened coconut
  • pinch of sea salt


  • ½ cup almond butter
  • 2 heaping tablespoons of coconut oil
  • ¼ cup raw organic honey

Chocolate sauce:

  • 1/3 cup dark chocolate chips (or other quality dark chocolate)
  • ½ tsp. coconut oil


Grease an 8 x 8 pan with coconut oil and then line with parchment paper.

Heat a saucepan over low heat and add the almond butter and coconut oil, stir together and then add the raw honey, stir again and then remove.

In a large bowl, add the puffed rice, shredded coconut and sea salt. Mix all together.

Add the wet to the dry and mix well until it is fully combined. If it is too dry, add some extra melted coconut oil. Pour into the pan, smoothing down with the back of a spoon. Place in the freezer for 5-10 minutes.

Make the chocolate sauce by heating the chocolate and coconut oil over low heat.

Remove the pan from the freezer and drizzle or pour the chocolate sauce over top, adding some extra shredded coconut if you want.

Move to the freezer for 10-15 minutes, then cut into squares and keep it in the fridge.

Note: If you want to add chocolate chips, add a handful to half the mixture when you pour it into the pan, then add the rest on top.