Chocolate Peanutbutter Rice Crispy Treats-Refined Sugar free (Plus a lunchbox organizing tip!)

 

As I gear up for the school year and the new responsibility of making sack lunch 5 days a week...I have been mulling over lots of of ways to make this easier on myself.   I know I have lots of ideas, but the reality is, if I have to stop and think about it too much, then I'll just make the usual standbys.  But that is A LOT of repetition, and a variety of food is important for health, and for lunch box success.  

LUNCHBOX ORGANIZING IDEA:  My eldest really enjoys to cook with me and pour through cookbooks.  So I thought, why not make her very own "Lunchbox Cookbook" full of all the things that she already loves?  That way, when we try a new recipe like this one, and it works, it is one we can put in her book, which SHE likes, and has the added bonus of lots of ideas all in one place for ME!  This also empowers her to pick her food items for the week, giving it more chance she'll eat what is packed.  In order to make it balanced, but still give her the control, I have divided the notebook into balanced meal categories (an idea I got from The Whole Life Nutrition blog..check out the post for some good ideas!): Fruits, Vegetables, Whole Grains, Proteins, Treats.  Now my daughter gets to pick one item from each category of her own choosing, and I can feel good about a balanced meal being sent.

I got the original recipe for these from Chocolate Covered Katie's blog.  I have changed it to make it chocolaty and add the antioxidants of raw cocoa, as well as the fiber and nutritional wealth of chia seeds, but not much else.  Super easy to make, high in protein, and refined sugar free!  A treat to not worry about feeding your kids (or yourself!)

3 cups rice crispies (I used Erewhon brown rice crispies)
2 teaspoons pure vanilla extract
1/2 tsp salt
1/2 cup plus 2 T nut butter (I used peanut butter this time)
1/2 cup raw agave
3 tablespoons unsweetened cocoa powder (optional)
3 tablespoons ground chia or flax seeds (optional)

Heat the agave, nut butter over low heat until well blended.  Mix in the cocoa powder, chia seeds, salt, and vanilla, mixing until well blended.  Stir in rice cereal, mixing well.  Pour into a 8 X 8 greased pan, press into lace (I used my Silpat to accomplish this with no mess!).  Freeze the pan, remove and using a large , sharp knife, slice into small individual servings.  Freeze in an airtight container or Ziploc bag until ready to use.

This recipe was shared on Sweets for a Saturday