Honey-Lavender Rice Crispy Treats {with Raspberries!}


So we have more rice crispy treats.  Because my last batch felt quite indulgent with the combination of peanut butter and chocolate, I wanted to make these just a bit lighter.  They still include chocolate because…why not?  However, it’s only drizzled over the top and the honey provides most of the sweetness.  This was my first time using lavender flowers and, to be honest, wasn’t sure how their flavor would incorporate with the rest of the ingredients.  I’m glad I included them because they pair really well with the honey and leave very subtle floral notes at the finish.  Plus there are the little bursts of dried raspberries to give them an extra punch of flavor. So what I’m saying is…make these now!




  • 4 cups crisp brown rice
  • ¾ – 1 cup dried raspberries
  • 1 tbs Maca powder (optional)
  • ½ cup honey
  • ¼ cup almond butter
  • ¼ cup coconut oil
  • 1 tsp vanilla bean paste
  • ¼ tsp food-grade lavender flowers
  • 2-3 oz good dark chocolate, melted
  • knob of coconut oil
  • dash of vanilla
  • pinch of salt

In a large mixing bowl, stir together the crisp brown rice, dried raspberries and Maca powder until combined. Set aside.

Warm the almond butter, honey, coconut oil and vanilla bean paste in a small sauce pan over medium heat and stir. Once combined, add in lavender flowers and stir together until fragrant- about 30 seconds or so.

Pour warmed honey-almond butter mixture over the crisp brown rice, dried raspberries and mac powder .  Using a rubber spatula, fold ingredients together until everything is coated.

Empty contents of bowl into a greased 8×8 pan and even everything out with a spatula.

Warm chopped chocolate with coconut oil, vanilla and salt in microwave for 30 second intervals {stirring at each one} until melted. Drizzle over top.  Refrigerate rice crispy treats for at least 30 minutes to harden before slicing.


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