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White Chocolate Coconut Almond Cripsy Treats…Mmmmm

It’s very ironic that I am posting a recipe for a dessert right after writing about losing my sugar cravings. I wonder how long this will last. I kind miss them…Especially after having these on my counter for the last 2 hours:

Nonetheless, It’s a lot easier making desserts at home now that my sweet tooth isn’t out of control.

I made these wonderful little White Chocolate Coconut Almond Crispy Treats to surprise my team at work tomorrow. I had a few left over, so one of my lucky neighbors got to try some too!

Check out the organic & non-chemical ingredients I chose at the grocery store –

Instead of traditional Rice Krispies– which has sugar from genetically modified (GMO) sugar beets – I chose an Organic & Non GMO alternative made with brown rice instead.

Instead of marshmallows – I chose organic brown rice syrup that mimics the stickiness of marshmallows when melted but doesn’t contain GMO corn in the form of corn syrup.

Instead of conventional almond butter – I chose organic almond butter, because almonds are starting to be grown genetically modified in the USA.

Instead of “Ghirardelli” or “Nestle” or “Hersheys“ white chocolate chips which have a load of partially hydrogenated fat (aka trans fat) – I chose “Sunspire” white chocolate that does not contain this deadly ingredient.

Food Babe's White Chocolate Coconut Almond Crispy Treats

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins

Serves:  30


  • ⅔ cup almond butter (nut allergy - use sunflower seed butter)
  • ½ cup raw honey (get local if possible)
  • 10 ounces brown rice cereal
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons vanilla extract
  • 1 cup shredded unsweetened coconut
  • 10 ounces white chocolate chips
  • 1 teaspoon coconut oil


  1. Grease a medium sized glass dish (~8×8) and set aside.
  2. In a large pan on low-medium heat, melt almond butter, syrup, vanilla and cinnamon together slowly until combined and smooth.
  3. Once mixture is melted, slowly combine brown rice cereal a few cups at a time and mix together.
  4. Pour mixture into greased baking dish and press down firmly into pan using a piece of parchment paper underneath your hands to prevent them from sticking.
  5. In a double boiler, slowly melt white chocolate with 1 teaspoon of coconut oil*
  6. Once white chocolate is melted, quickly stir in coconut and spread over almond crispy mixture in baking dish.
  7. Cool in fridge for at least 30 minutes before cutting into 1 inch squares.


  • Tip – the little bit of coconut oil in the white chocolate creates a smooth finish and prevents it from clumping up which can happen if you leave this out.
  • Please buy all organic ingredients if possible


I weight my ingredients vs. using a measuring cup – saves on dishes to clean later on…Organic Almond Butter, Organic Brown Rice Syrup, Organic Vanilla and Organic Cinnamon in the pot melting together…
Pack crispy mixture firmly into glass dish ensuring no additional air pockets remain… Melt chocolate with coconut oil over a double boiler slowly to prevent burning – I NEVER use a microwave – you shouldn’t either…Finished product before placing in the fridge to cool and set…Makes at least 30 little scrumptious squares… I packaged a few in cute paper bags for individual gifts…
Cutely sealed with a reusable close pin….

Please let me know if you have any questions about substitutions or anything else! I love hearing from you! Don’t forget to check out my Fan Page and Like it!

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19 responses to “White Chocolate Coconut Almond Cripsy Treats…Mmmmm

  1. Okay Vani- these look delicious. I usually don’t eat krispy treats because of the marshmallows but your alternative ingredients sound so much better and healthier. You have no idea how I love trying out your recipes because they are so easy to follow and the pictures really help out too. I also want to tell you that since I’ve been reading your blogs I have changed my eating lifestyle and have lost weight 🙂 Thank you so so much!

    1. 3 – 4 days in an airtight container. Because I am using brown rice kripees, they can get hard pretty quick.

  2. Is that a glass bowl you’re using for your “double boiler”? I hadn’t thought about doing that….alas – I’ve been using my (gasp) microwave because I lack a double boiler pot.

  3. It worked, by golly! What an easy alternative to using the MICROWAVE! Thanks Vani! The crispy bites are delicious and sure to be a hit at the Thankmas dinner we’re going to tomorrow night. Thank you again for the wonderful recipes and what you are doing in my life to make my family healthier and more knowledgeable about the world around us. Keep doing what you’re doing so I can keep doing this! 🙂 You’re awesome!

  4. So I looked up the ingredients to the white chocolate chips and they have soy lecithin..any ideas on where to get organic white chocolate chips? Can’t seem to find any this a time where you make an exception for the GMO?

  5. OMG!! im obsessed with your website!!!!!!!!!!! i was researching LARA bars, as someone told me yesterday that LARA bars contain GMO’s… somehow i found you… I have been on your website for a couple hours checking out your recipes etc.. ok, so, do LARA bars contain GMO’s?? anddddd i printed up a few of your recipes but then the rest no longer gave me a printable page option. can you make them all printable please:) also, do you have a recipe book? if not, you really should!


    1. Thanks Viv – I’m slowly converting all my recipes to that format – hold tight – they will be ready soon. You should definitely sign up for my email updates – I really think you would enjoy them. Thanks for reading – Vani

    2. Hey there!
      Saw your old post about Lara Bars… says non-gml on the packages….I would love to read the article you found that claims they aren’t! I def want to be up to date on what I am putting in my body!


  6. Hi Food babe, I’m excited to try this recipe. Thanks for being so committed, dedicated and always keeping us informed 🙂 Do tou use agave or recommend using it. Thanks!

    1. Food Babe really suggest sticking with organic brown rice syrup, coconut palm sugar, pure stevia leaf, 100% maple syrup or raw local honey for sweeteners. Hope that helps!

  7. Hi there–

    can you please specify what size box of rice cereal you use—mine was a 12 oz box (however, I only used about 3/4 of the box)—and my rice got too dry and did not stick together/set—total bummer!

  8. I live in an area where it is difficult to find non GNO or organic products. Any suggestions? Thanks!

    1.,, Dr. Also, many manufacturers sell their products online via their website, example: Bob’s Red Mill, Nutiva (that FoodBabe recommends). There are soo many options available online, just do some searching! Hope that helps! =)

  9. Hi Vani!
    I appreciate you so much because you believe in the cause and you don’t give up. You are truly a needed voice if things are ever going to change. I use to love rice krispy treats and now thanks to you I can enjoy them again! Your recipe is even better than the original! Thank you!

  10. Hi Vani and team!

    I just made this recipe without the white chocolate topping (because I do my best to eat sweatner-free) and used quinoa puffs and xylitol as substations. On top, I sprinkled cinnamon and xylitol and they are awesome! Just thought I’d share as I often need to substitute ingredients and these worked well!

    Thanks for all you put out there!


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