Rice Krispie Nuggets revised

This recipe has been revised and made with cocoa powder which eliminates the saturated fat found in chocolate chips. These nuggets satisfy a melt in your mouth feathery crunch with a trace of lingering chocolate.

Yield: 50-60 nuggets


  • 2/3 cup peanut butter (or nut and seed butter)
  • 1/3 cup maple syrup*
  • 1 tsp vanilla
  • ½ cup raisins
  • 6 Tbsp cocoa powder (or substitute with roasted carob powder)
  • 4 cups Rice Krispies* (142g/5oz)


  1. Add to a bowl the dry ingredients and set aside (raisins, cocoa powder and rice Krispies)
  2. In a large pan add the nut butter and syrup. Over a low to medium heat warm the nut butter until the syrup can be mixed in to combine.
  3. Remove from heat and stir in the vanilla.
  4. Add the dry ingredients and mix well to combine. this will be very thick.
  5. To form nuggets, press mixture into a cookie dough scooper.
  6. Keep these in the freezer, they thaw quickly so no pre-planning to enjoy.


  • Can substitute with Rogers Golden syrup or with honey. If you live in my community, Rogers Golden Syrup can be purchased in most grocery stores.
  • Can substitute with Crispy Rice by Natures Path
  • To prevent mixture from sticking inside the cookie dough scooper it is helpful to dip it in a cup of water in between each scoop.