Rice Crispy Treats with Maca and Chia Seeds

I’ve lived in the desert all of my life and have never had a problem with the heat. This year though, it’s different. I’m having a hard time. I’m so tired.

I’ve been trying to adjust my diet a bit to suit the summer a little better – mostly by adding things in – like maca root and chia seeds. My problem when I’ve done this in the past is that I’m never consistent. It’s hard to down tons of pills and powders. It’s the opposite of fun and it tastes gross.

This rice crispy treat recipe is one of my solutions – it’s fun to make and tastes like the bomb.

But first, a little bit about maca root and chia seeds. Both supplements come from South America and are considered to be superfoods by the health industry. Maca is supposed to be good for decreasing stress while increasing stamina and energy. Amen to that. Chia seeds are full of omega 3’s and antioxidants – they absorb about 9 times their weight in water, so they’re very filling. Also, they add a nice subtle crunch to things.

Try to buy as much non-GMO as possible!
crispy rice ingredients

Not only can you share the finished recipe with your kids, but you can also enlist their help in creating it.
crispy rice helper

There’s a little bit of stovetop cooking involved, but NO BAKING! Yea! Cause it’s too damn hot for that. Mix the liquids with the dry stuff and that’s about it.
crispy rice mix

Pack it in pan and let it cool for about an hour.
crispy rice finished

Rice Crispy Treats with Maca and Chia Seeds
adapted from Navitas Naturals

3 cups crispy brown rice cereal
1 tablespoon maca powder
1 tablespoon + 2 teaspoons chia seeds
1/2 cup almond butter
1/4 cup maple syrup
1/4 cup brown rice syrup
1 teaspoon vanilla extract
1 pinch sea salt
3 tablespoons cacao nibs
1/4 cup bittersweet chocolate, melted


Line a 9×9 inch pan with parchment paper.

Combine the rice cereal, maca powder and chia seeds in a medium bowl.

Heat the almond butter, maple syrup, brown rice syrup, vanilla extract and sea salt in a small saucepan over medium heat. Cook for 5 minutes, until the ingredients are thoroughly mixed, stirring constantly.

Add the warm almond butter mixture to the cereal combination, then sprinkle in the cacao nibs. Mix until thoroughly coated and transfer to the prepared baking pan. Press firmly into a flat layer, then drizzle with melted chocolate.

Refrigerate for one hour, then cut into desired amount of pieces.

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