September 12, 2019

Amaranth 'Rice' Krispies Treats

Rice Krispies Treats made healthy, these Amaranth Rice Krispies Treats are sweet and sticky and made with only 5 plant-based ingredients.

I don't think I'm the only one who has wonderful childhood memories of eating Rice Krispies Treats. I can remember tearing into one of those bright blue packages and sinking my teeth into that sticky, marshmallow-filled, bar of sugar. Each bite was light and airy, yet sweet and rich. Ahhh, to be a kid.

There's no need for Rice Krispies Treats nostalgia anymore though, because these Amaranth Rice Krispies Treats are an incredibly delicious alternative. They have a light crunch and a salty-sweet flavor. It's actually amazing how yummy these bars are.

I wanna dive right into the ingredient list because I know that some of you read this far and have no idea what Amaranth is. (Don't worry, I haven't known about it for that long either.)

Actually, I first discovered amaranth a few years ago in one of my favorite brands: Purely Elizabeth. Long before I went plant-based, I was still reading the labels of all my food. And I was delighted to find that Elizabeth puts all kinds of goodies in her granola. Sadly for me, her current granola recipes have oil, which I don't eat. BUT I'm always checking back on her site to get inspired and keep up with her product offerings.

Amaranth Rice Krispies Treats

Anyways... Purely Elizabeth puts puffed amaranth in several of their granola recipes. I didn't think much of it until a couple months ago when I was experimenting with my own version of Maple Walnut Granola.

I bought a one-pound bag of puffed amaranth to use in the granola. Of course, puffed grains (like popcorn, rice crispies, etc.) are super light so it turns out that a one-pound bag is HUGE.

After I made plenty of Maple Walnut Granola, I started eating the puffed amaranth as a snack with some date syrup. I realized that if I got the consistency right, I could probably make some "rice krispies". And here we are.

Long story short: amaranth is a gluten-free grain. It's pretty similar to wheat or rice. And for this recipe we'll be using puffed amaranth. So think popcorn but with amaranth.


The other ingredients in these Amaranth Rice Krispies Treats are simple: date syrup, walnut butter, vanilla extract, and sea salt. Nothing fancy.

The date syrup is sticky and sweet -- a perfect substitute for marshmallows. It does make the treats look slightly pink, but that's just because dates have a nice deep brown/pink color.

We'll use the walnut butter to help bind the amaranth together. Date syrup does a nice job because it's so sticky, but the nut butter give the bars some substance which helps achieve the final texture. If you don't have walnut butter definitely make some of my Toasted Walnut Butter or make some Cashew Butter or Almond Butter or Mixed Nut Butter. Any neutral nut-butter should work well here.

The other two ingredients help us achieve a delicious flavor. Of course, vanilla extract adds notes of vanilla. And the sea salt gives just a hint of salt in a sweet treat, creating absolute magic in your mouth!

Amaranth Rice Krispies Treats

How to make Amaranth Rice Krispies Treats

Make these Amaranth Rice Krispies Treats by stirring together all the ingredients. Then press the mixture into a cake pan. Freeze for an hour or so, just to make sure the treats don't fall apart everywhere. Then cut and serve. Enjoy!

Recipe Prayer

Thank you God for the gift of childhood. Help us have the faith of children. Amen.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Amaranth 'Rice' Krispies Treats

Rice Krispies Treats made healthy, these Amaranth Rice Krispies Treats are sweet and sticky and made with only 5 plant-based ingredients.















  • 3 Cups Puffed Amaranth
  • 6 Tablespoons Date Syrup
  • 3 Tablespoons Walnut Butter or other neutral nut butter
  • 1 Teaspoon Vanilla Extract
  • 3/4 Teaspoon Sea Salt


  1. Add all the ingredients in a medium bowl. Stir until the amaranth is completely coated with nut butter and date syrup.
  2. Press the mixture into a small loaf pan. Freeze for an hour.
  3. When ready to serve, remove from the freezer and slice into bars. Store leftovers in the fridge or freezer. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography