Almond Butter Rice Crispy Nests
With only 6-ingredients, these rice crispy cups/nests are easy to make, tasty, and fun.
- 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
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.
Notes
- I used dye-free Jelly Beans.
- Keep leftovers in an air-tight glass container in the refrigerator.