These Almond Butter Rice Crispy Treats are no-bake, tasty, and easy to make. Additionally, they are made with better-for-you ingredients and are great for Easter! My kids enjoyed snacking on these nests and found them to be very fun.

These almond butter rice crispy treats can be formed into cups and filled with fruit

or can be formed into Easter nests and filled with Jelly Beans (or egg-shaped foods).

The Ingredients:

Items Needed:

Will need a muffin pan, large baking parchment cups, a tablespoon measure for scooping, and a teaspoon measure for creating the dips in the nests.

Step-By-Step Instructions:

Add the almond butter, maple syrup, ground cinnamon, salt and vanilla extract to a large bowl.

stir until the mixture looks smooth and combined like shown

Mix to combine. The mixture should slowly come/stick together

Add about 3 tablespoons of the mixture into the lined muffin pan

Gently push the mixture down with the back of the spoon.

using the back of the teaspoon measure, spin it in a circular motion (in the center) to help create a dip for the eggs to sit in.

Transfer it to the refrigerator to set, for about 1-2 hours. Or if needed sooner, may place it in the freezer for about 30 minutes to an hour .

Almond Butter Rice Crispy Nests

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With only 6-ingredients, these rice crispy cups/nests are easy to make, tasty, and fun.

Author: Astghik
Prep Time: 20
Total Time: 20 minutes
Yield: 10 1x

Ingredients

Units Scale

2 and 1/4 cups brown rice crisps, I used organic gluten-free brown rice crisps
1 cup smooth/creamy almond butter
1/3 cup maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon salt, (used Celtic sea salt) to help balance sweetness but may leave it out
1 teaspoon vanilla extract, I like to use alcohol-free

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Instructions

Line your muffin pan with baking cup liners and set it aside. This recipe makes about 10 nests/cups.
Add the almond butter, maple syrup, ground cinnamon, salt and vanilla extract to a large bowl. Mix well to combine. The mixture should be smooth and well-combined (see example of image shown above).
Add the brown rice cereal. Mix to combine. Mixture should start to come/stick together.
Using a tablespoon measure, add about 3 tablespoons of the mixture to the muffin pan. Gently use the back of the tablespoon measure and press down on the mixture to help compress it.
Place the teaspoon measure in the center of the cup and gently spin it in a circular motion to help create a dip for the jelly beans or fruit to sit in. If needed, may level the sides of the cups by slightly pushing them down with the back of the teaspoon.
Transfer the muffin pan to the refrigerator and allow them to set for about 1-2 hours. If needed, may place them in the freezer to set sooner for about 30 minutes to an hour.
Remove the cups from the liners, add the jelly beans or fruit and enjoy.