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Tahini Rice Crispy Treats (vegan, no bake)

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This past week has brought a doozy of a heat wave to Southern California. And while, admittedly, I do still turn on the oven from time to time even in the most blistering of heat. I really do try to save creating an extra warm kitchen only for the most important of baking occasions (ie. these cookies). So, the solution to maintaining a good supply of sweet treats, whilst avoiding having to standing near a hot oven (as much as possible), is to bust out those “no-bake” recipes! Plus, who doesn’t love a good no-bake treat?! A good bake-free dessert is usually quick, easy, and delicious in it’s simplicity. And in my opinion, Rice Krispies Treats, are the perfect embodiment of that sentiment. So, for today’s recipe, I’m taking inspiration from that classic dessert, but giving it a major upgrade and a healthier twist. I wanted to make my version of the classic Rice Krispies Treat, (typically made with crispy rice cereal, butter, and melted marshmallows) equally as simple and tasty, but just a wee bit grown up. Instead of the marshmallow binding, I use tahini and maple syrup to create some gooey goodness to keep the crispy rice cereal together. And then I top it off with a layer of dark chocolate and a smattering of sea salt. The outcome is a deliciously satisfying bar that hits all the good snacky spots – a dose of sweet (but not too much), crunchy (from the crispy cereal), chewy (that maple tahini binding), and just a touch of salty. Yep, these Tahini Rice Crispy Treats might just be the most perfect no-bake treat I’ve had in recent memory.
These rice crispy treats are made healthier by using a brown rice crispy cereal that contains just a few simple ingredients. The classic Kellogg’s version, contains malt flavor and a variety of other additives (mostly vitamins and minerals). I always prefer to buy products that contain as minimal ingredients as possible. I tested this recipe with two different types of comparable crispy rice cereals. One from Whole Food’s 365 brand called Brown Rice Crisps and another by One Degree Organics called Sprouted Brown Rice Crisps. Both of these cereals were organic, made with whole grain brown rice, contained only three/four total ingredients, and had less sugar than the conventional version. Both resulted in delicious rice crispy bars, but I preferred the Whole Food’s version. It was almost exactly like the classic blue box kind I ate, almost daily, as a kid and maintained it’s crunch just a little better in this recipe. Here’s a comparison of the ingredients:

Rice Krispies (by Kellogg’s): Rice, sugar, contains 2% or less of salt, malt flavor. Vitamins and Minerals: Iron (ferric phosphate), niacinamide, vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), folic acid, vitamin D3, vitamin B12.

Brown Rice Crisps (365 by Whole Foods): Organic Whole Grain Brown Rice, Organic Cane Sugar, Sea Salt.

Sprouted Brown Rice Crisps (by One Degree Organics): Organic Brown Rice, Coconut Palm Sugar, Unrefined Salt, Tocopherols (vitamin E),

Instead of the original butter and marshmallow concoction, I use tahini to create a delicious sticky filling that keeps the cereal together in bar form. The tahini mixutre is sweetened with only maple syrup and finished with vanilla and a touch of salt that creates an almost caramely like taste and creaminess. To complement the tahini, I add 1/4 cup of sesame seeds to the rice cereal to add another dimension of texture. This is completely optional (but highly recommended). When selecting a tahini try to use one that is thin and not too paste-like. My favorite tahini for baking is the 365 brand by Whole Foods. If tahini isn’t your thing you can substitute with another thinner nut/seed butter you like, such as Sunbutter, almond butter, or even peanut butter. And feel free to use your favorite liquid sweetener instead of maple! Honey, agave, or coconut syrup are all good options.

And of course, the bars are finished off with a great layer of chocolate and sea salt. The chocolate layer is so simple to make, just melt your favorite chocolate chips, chunks, or bars, add some coconut oil and viola spreadable chocolate awaits! These bars are incredibly easy to make and whip up quick! If you are in a hurry to get these bars into hungry hands, just skip the chocolate layer and these can be done in under 15 minutes! And even though I believe adding chocolate is always a good idea, these rice crispy bars are equally as delicious even without the chocolate. And if that’s  not a testament to how truly delicious these Tahini Rice Crispy Treats are, well I just don’t know what is.

naturally sweetened, vegan, oil free, nut free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Tahini Rice Crispy Bars

Rice Crispy Treats with a major upgrade and a healthy twist! These are made with brown rice crispy cereal and bound together with a caramel-like tahini and maple syrup mixture. They are super easy to make and made with ingredients you can feel good about eating!

vegan, refined sugar free, oil free, nut free

Ingredients

  • 4 1/2 cups crispy rice cereal
  • 1/4 cup sesame seeds optional
  • 1 1/4 cup tahini, well stirred before measuring see notes for subs
  • 1/2 cup maple syrup see notes for subs
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 1 cup chocolate chips or chunks
  • 1 tsp coconut oil
  • flakey sea salt

Instructions

  1. Prepare an 8 or 9 inch square baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. Add the tahini and maple syrup to a small pot and heat over medium low heat. Stir often and cook until it starts to bubble slightly, about 2-3 minutes. The mixture should be smooth, slightly thick, and turn a slight golden brown. Remove from heat. Stir in vanilla and sea salt, set aside.

  3. In a large bowl mix together the rice cereal and sesame seeds, if using. Carefully pour the tahini mixture over the rice cereal and, using a rubber stapula, stir gently to coat.

  4. Once thoroughly mixed, pour the cereal mixture into the prepare dish and spread out into an even layer.

  5. Press the mixture down firmly into the dish by either using the heel of your palm or by placing another piece of parchment paper over the top and pressing down firmly all over. The more packed down, the better.

  6. If not adding the chocolate layer, set aside to harden for a few minutes. This can be eaten right away, but it will be easier to cut once it has time to set.

  7. If adding the chocolate, melt the chocolate by heating in short 5 second bursts in the microwave or over a double boiler. Once chocolate has completely melted, stir in the coconut oil until chocolate is shiny and smooth.

  8. Carefully pour the chocolate over the rice crispy mixture and spread into an even layer. Let set by keeping at room temperature for about 20-30 minutes or hasten this step by placing in the freezer for a few minutes.

  9. Once chocolate is set, sprinkle with flakey sea salt, slice, and enjoy!

Recipe Notes

Variations:

Tahini - Be sure to use a tahini that is thin and not too paste-like. Some alternatives to tahini are sunflower seed butter, almond butter, or peanut butter. Ideally use one with a thinner texture and only 1 ingredient. 

Maple Syrup - Any liquid sweetener will do. Honey, agave, or coconut syrup are all good options. 

Storage:

These will keep at room temperature for about a day or so, store in an airtight container. Afterwards, they can be moved to the freezer for longer storage. Unfortunately, they will lose just a little bit of their crunch once frozen. Although they will still be very good. 

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Mini Chocolate Chip Cookies (nut-free, paleo)

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I truly believe, that there’s nothing more simply beautiful than a well made Chocolate Chip Cookie. I just feel that they are the perfect dessert. Easy to make, unpretentious, and always satisfying. I know there are many camps on what defines the perfect CCC. But, to be honest, when it comes to a good healthified cookie, I’m not too discerning. While I prefer a soft and chewy cookie, I can find the love for the crispy variety. And really, I could go salted or plain. But there must be a good ratio of cookie to chocolate. These Mini Chocolate Chip Cookies are so easy to make, made with only good for you ingredients, have no refined sugars and are nut free but still paleo-friendly. I use a mix of cassava and tapioca flour instead of my usual go-to almond flour! These are made with tahini (one of my other favorite things of this world) instead of oil which gives them a beautiful flavor and wonderful chew. They are soft and dense and just perfectly sweet that I’ve been enjoying them as both a sweet breakfast or an easy dessert (often in the same day, because I really do love cookies that much). And of course, studded with mini chocolate chips (I use this brand which uses cane sugar) but feel free to use your favorite chopped up chocolate bar instead to keep them strictly paleo.

nut-free, paleo friendly (gluten/grain/dairy free), no refined sugar, oil-free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Mini Chocolate Chip Cookies (paleo, nut-free)

These Mini Chocolate Chip Cookies are the perfect fun and delicious treat. Made in just one bowl with only good for you ingredients. These are cookies you can feel great about eating.

nut-free, oil free, paleo (gluten free, grain free, dairy free), refined sugar free

Ingredients

Wet Ingredients

  • 1/2 cup tahini thin, well mixed
  • 1/2 cup coconut sugar
  • 3 tbsp maple syrup
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chocolate chips plus extra for topping (optional)

Instructions

  1. In a large bowl, or in the bowl of a stand mixer, beat together all the wet ingredients until light and frothy.

  2. Add in all the dry ingredients (except chocolate chips) and stir until just combined. Making sure not to overmix.   

  3. Then stir in the chocolate chips.

  4. Let dough rest in fridge for at least 15 minutes, preferably 2 hours. See notes below on chilling time.

  5. When ready to bake heat oven to 375 degrees and adjust rack to the center of the oven. Prepare baking sheet with parchment paper or silicon mat.

  6. Using a small ice cream scoop, melon baller, or teaspoon scoop small dough balls onto prepared baking sheet. Press in additional chocolate chips to the top of each cookie mound if you like!

  7. Bake for 6-7 minutes or until cookies are puffed and edges just start to turn brown. The cookies will set a bit more out of the oven.

  8. Remove from oven and let rest on the pan for 3 minutes before transferring to cooling rack.

Recipe Notes

Tahini: Make sure that your tahini is well stirred. I know there are a variety of tahini options out there. All should be fine, just make sure your tahini is drippy and not the thick dense stuff that often hangs out at the bottom of the jar.  

Chilling Time: You can make these without chilling however the cookies will turn out a little more fluffy and less dense. I found the ideal chilling time to be 2 hours. But if you don't have that kind of time, I highly recommend chilling for  at least 15 minutes. The dough is sticky and the chilling will make the scooping process much easier. 

Storage: These cookies will keep for 1-2 days in an airtight container at room temperature. Afterwards move to freezer. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna 

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Basic Ceviche

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Ceviche might be one of my favorite dishes. So much so that when we travelled to Nicaragua I ate it at least once (and sometimes twice) a day. I love the simplicity of the fish and fresh vegetables all marinated in tart citrus juice. To me it’s the epitome of a light, fresh, healthy, and super easy dish. Ceviche is wonderful because the addition of fruits and/or vegetable can be changed up to adjust to taste or what’s in season. I really could eat this any time of year, but it’s definitely the most satisfying and refreshing during the summer and fall, when the cherry tomatoes are still in season.

Truthfully, usually I enjoy ceviche when we go out to eat and do not often make it at home. But really there’s no reason not to, because it is so easy to assemble and is perfect as an appetizer or as a light main dish. I decided to come up with a basic ceviche recipe during my trip to Israel in the spirit of Rosh Hashana, the Jewish New Year. On this holiday there are many traditional foods that are eaten during the holiday dinner to symbolize good wishes for the year ahead. Some traditional foods include, honey, which is usually eaten with apple slices, to symbolize a good and sweet year ahead. Pomegranate symbolizes a “new fruit” in the hopes to enjoy new experiences. And of course, the inspiration for this dish, fish, which symbolizes diving into the new year head first.

This recipe uses sea bass, a white fish which is the kind of dish I usually enjoy in ceviche. I highly recommend speaking with the person at your local fish shop/person behind the fish counter to find out what type of fresh fish they recommend to make sure it’s a high enough quality for this type of application. Other types of fish suitable for ceviche could be striped bass, grouper, sole, or bluefish. I get the fish deboned and descaled so I  just have to take it home and get to chopping.

paleo, low carb, gluten free, grain free, keto, dairy free, sugar free, pescatarian

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Basic Ceviche

paleo, low carb, gluten free, grain free, keto, dairy free, sugar free, pescatarian

This ceviche recipe is the perfect light, fresh, and healthy dish. It's super easy and is great as an appetizer or a main dish. The simple citrus marinade perfectly cures the fish and brightens the fruits and vegetables that are added to make this super satisfying and refreshing. 

Serves 4 as an app, 2 as a main. 

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Ingredients

  • 1 lb sea bass*
  • 1 avocado
  • 1/3 cup cucumber chopped
  • 1/3 cup tomato/cherry tomatoes chopped
  • 3 radishes
  • 3 tbsp cilantro finely chopped
  • 1 green chili pepper
  • 1/2 cup lime juice (about 4 large limes)
  • fine sea salt
  • pepper

Instructions

  1. Cut the fish into 1/2 in cubes and place into a large bowl (preferrably one with an airtight lid)

  2. Cut the avocado into similarly sized cubes. 

  3. Cut the cucumber into the quarters and then small chunks. Cut the radish into quarters and then thin slices. 

  4. Cut the tomatoes into small chunks similar in size to the cucumbers. If using cherry tomatoes cut them into half and then quarters. 

  5. Deseed the chili pepper and finely chop the flesh. 

  6. Add the avocado, cucumber, radish, tomatoes, and chili pepper to the bowl with the fish along with the chopped cilantro. 

  7. Pour the lime juice into the bowl with salt and pepper and mix thoroughly.

  8. Cover the bowl and place into the fridge to marinate for about 30 minutes or until the fish is firm and opaque. Taste for seasoning and adjust by adding more salt and or pepper. 

Recipe Notes

* Fish selection: I use sea bass in this recipe but I highly recommend speaking with the person at your local fish store or market to see which fish they have that is fresh and would recommend in this type or application. Other good fish could be striped bass, grouper, sole, bluefish. I get the fish deboned and descaled for convenience. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.