Toasted Coconut Almond Rice Crispy Treats (V+GF): an easy, 5-ingredient recipe for sweet, protein-packed toasted coconut rice crispy treats. Vegan, gluten-free, dairy-free.
Happy almost-weekend! If your week’s been bumpy, here’s a friendly reminder to take a breath and enjoy something simple. I’ve been trying to balance work and life more—less stress, more small pleasures. Today that meant getting outside for a walk, which turned out to be exactly the reset I needed.
Erik and I moved to Maine a little over a year ago and, between travel and work, we haven’t been out exploring like we meant to. Coming from cities where walking was part of everyday life, we’ve missed it. This morning we decided to start small—just a walk—and it felt great. We even found a one-mile path near us, which is a win.
While walking we brainstormed this recipe—because of course we did. Rice crispy treats are one of those nostalgic snacks that are easy to love. I wanted a version that’s simple, nourishing, and plant-based, so I combined toasted coconut and almonds with brown rice crisp cereal and a maple-almond butter binder. The result is crispy, lightly nutty, and perfectly sweet.
Introducing Toasted Coconut Almond Rice Crispy Treats—five ingredients, ready in minutes, and perfect for packing as a snack or serving to guests. These treats are vegan, gluten-free, and dairy-free, made with whole-ingredient pantry staples for a snack you can feel good about.
Why these are great:
- Just 5 simple ingredients
- Perfectly sweet with a hint of nuttiness
- Vegan, gluten-free, and dairy-free
- Crispy texture with toasty coconut flavor
- Plant-based and allergy-friendly
- Quick to make—ready in minutes
- Packed with plant protein from almond butter
If you enjoy toasted coconut, these hits of coconut and almond make the classic rice crispy treat feel fresh and satisfying. They’re ideal for packing in lunches, serving after workouts, or enjoying on a leisurely morning walk.
Ingredients (makes 16 treats):
- 1/3 cup unsweetened coconut shreds or flakes
- 1/3 cup sliced almonds
- 3 cups vegan, gluten-free brown rice crisp cereal
- 1/3 cup natural almond butter
- 1/3 cup pure maple syrup
Instructions:
- Line an 8-inch square baking pan with parchment, wax paper, or greased foil and set aside.
- Toast the coconut in a small skillet over medium heat, stirring until golden and fragrant (about 3–5 minutes). Transfer to a large bowl.
- Add the sliced almonds and brown rice cereal to the toasted coconut and stir to combine.
- In a small saucepan over medium-low heat, whisk together the almond butter and maple syrup. Stir occasionally until well combined and the mixture begins to bubble.
- Remove from heat and pour the warm mixture over the dry ingredients. Fold gently until everything is evenly coated.
- Press the mixture firmly into the prepared pan with a spatula to create an even, compact layer. Chill in the freezer for 30–40 minutes.
- Remove from the pan and slice into 16 squares. Store in an airtight container in the refrigerator or freezer for up to one week.
Notes: Store in an airtight container in the fridge or freezer for up to one week.
So, what outdoor activities do you love? What snack fuels your adventures? I’d love to hear—send a photo if you make these!
Sending love, xo Demeter ❤️
☀︎ Click below to Pin ☀︎
Related Gluten Free Vegan Recipes:
Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe | 3 Ingredient Homemade Crunch Bars | Paleo Apple Pecan Coconut Crisp | 4 Ingredient Paleo Coconut Macaroons
Toasted Coconut Almond Rice Crispy Treats (Vegan, Gluten Free, Dairy Free)
Pin
Rate
Ingredients
Dry Mixture
- 1/3 cup unsweetened coconut shreds or flakes
- 1/3 cup sliced almonds
- 3 cups vegan gluten-free brown rice crisp cereal
Wet Mixture
- 1/3 cup natural almond butter
- 1/3 cup pure maple syrup
Instructions
-
Line an 8-inch square pan with parchment, wax paper, or greased foil.
-
Toast the coconut in a small skillet over medium heat until lightly browned and fragrant, 3–5 minutes. Transfer to a large bowl.
-
Add the almonds and rice cereal to the bowl and mix to combine.
-
In a small saucepan over medium-low heat, whisk the almond butter and maple syrup until smooth and beginning to bubble.
-
Pour the warm almond butter mixture over the dry ingredients and fold until evenly coated.
-
Press firmly into the prepared pan to form an even layer. Chill in the freezer for 30–40 minutes.
-
Slice into 16 squares and enjoy. Store in an airtight container in the refrigerator or freezer for up to one week.
Notes
© beamingbaker.com. All content and images are protected by copyright. Please do not use images without permission. If you wish to republish this recipe, please rewrite it in your own words and credit the original post.
If you love almond butter, try Almond Butter Chocolate Chip Oatmeal Cookies or No Bake Almond Butter Coconut Bites—both plant-based and simple.
If toasted coconut is your thing, you might also enjoy Toasted Coconut Chocolate Chip Nice Cream—a creamy, coconut-forward treat.
What one ingredient would you use for every meal? I can’t wait to hear your answers.