Be sure to use crisp brown rice cereal and not puffed rice cereal.


  • 3/4 cup unsalted almond butter
  • 3/4 cup maple syrup
  • 1 teaspoon fine-grain sea salt
  • 2 1/2 teaspoons agar agar flakes (available at a health foods store)
  • 4 cups unsweetened (or lightly sweetened) crisp brown rice cereal
  • 3/4 cup pistachios, toasted and chopped


  • Line two muffin tins with about 18 muffin/cupcake wrappers, and set aside.
  • Combine the almond butter, maple syrup, salt, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit.
  • Add the cereal and 1/2 cup of the pistachios and stir until well coated.
  • Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon. Alternately, if you want krispy squares, you can transfer it to an 8 by 8-inch baking dish.
  • Sprinkle with the remaining pistachios and refrigerate until completely cool (this also helps the agar set).
  • Makes about 1 1/2 dozen treats

Adapted from Peanut Butter Krispy Treats from 101 cookbooks

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