5 Minute + 5 Ingredient No Bake Vegan Almond Butter Chews
These Almond Butter Chews could not be any easier and they make a simple pre-workout snack for about 100 calories each. They take 5 minutes to whip up, use just 1 bowl, and do not require an oven! You could even make them gluten-free quite easily too. I use the Nature’s Path Rice Crisp cereal that just happens to also be Gluten-Free.
Yield: 7 golf-ball sized chews
- 1/4 cup chunky all-natural almond butter
- 1 tsp pure vanilla extract
- 1 cup rice crisp cereal (I use GF Nature’s Path)
- 3 tbsp organic brown rice syrup (honey might work, but I’m not sure how it will hold together)
- 1 tbsp cacao nibs (or chopped chocolate)
Directions: Line a plate with parchment paper. In a medium sized bowl, stir together the almond butter, brown rice syrup, and vanilla. Microwave on high for 35-45 seconds. Stir well and immediately add in the rice crisp cereal and cacao nibs (or chopped chocolate). Stir very well until fully mixed.
Wet hands thoroughly and shape the mixture into ‘golf-balls’. Press mixture together firmly so it will hold. Wet hands after each ball is formed so the mixture will not stick to your hands. Place the balls onto parchment paper and freeze for 5 minutes. You can keep these chews in the freezer in a sealed container. I really enjoy them straight from the freezer. They remain nice and chewy.
Makes 7 golf-ball sized chews.
Nutritional info: (per large ball, not including the cacao nibs): 105 kcals, 5 grams fat, 12 grams carbs, 6 grams sugar, 2 grams protein.
For nut-free option, use sweetened sunflower seed butter.
Gather up the 5 ingredients…
Mix the wet ingredients together (Almond butter, vanilla, and brown rice syrup)
Heat in microwave on high for 35-45 seconds. Stir.
Now mix in the dry ingredients (rice crisp and cacao nibs or chocolate)
Make sure to stir very well so that you coat all of the rice crispies!
Now wet your hands very well and form into balls. You will have to keep wetting your hands after you make each ball so the mixture won’t stick.
Freeze for 5-10 minutes.