I’ve been making rich desserts for special birthdays lately. I made a decadent turtle cheesecake and a banana rum filled cake with cream cheese frosting, as well as chocolate cupcakes with peanut butter frosting.  I have sampled a bite of each of the dessets but just a bite, (well except the Mexican chocolate cupcake that I succumbed to last night).  I had to make something a bit healthier so tomorrow at work when I’m serving the banana rum filled cake I would have something equally good to munch on.  I had seen a couple recipes for desserts using brown rice cereral in a couple of my whole foods, plant based diet books.  In keeping with my goal of staying away from refined sugar, white flour, and empty calories, I thought the combination of organic brown rice cereal, brown rice syrup, almond butter was perfect.  I even got to use my favorite Callebaut dark chocolate chips.
The squares of nutty, chocolate, crunchy goodness made me very happy.  There are many variations of this dessert and I believe anyone would enjoy it.  Just don’t tell them it’s from the “Forks over Knives” people!

Crispy Rice Chewies
Makes 16 squares
1 cup brown rice syrup
1/2 cup almond butter (or any nut butter)
1/2 cup chocolate chips (grain sweetened, non dairy if possible)
3 cups crispy brown rice cereal

In a large saucepan, heat rice syrup and almond butter over low heat until creamy.  Stir in chocolate chips until they melt.  Remove from heat and stir in rice cereal.  Mix and coat evenly.  Place in 8 inch square pan and press down slightly.  Allow to set until firm.  Cut into squares and serve.

Variations:
omit chocolate chips and add 1/2 tsp vanilla extract
add 1/2 cup roasted almonds or walnuts
1/2 cup currants, raisins, or chopped apricots
















 Don’t eat these!
White cake with Banana Rum filling, Cream Cheese Frosting
Turtle Cheesecake

Chocolate Cupcakes with Peanut Butter Frosting