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Pink Tahini Rice Crispy Treats

Course: Dessert
Cuisine: American
Servings: 12 pieces


  • 3/4 cup tahini
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • pinch of sea salt
  • 4 cups brown rice crisp cereal

Yogurt topping

  • 3/4 cup yogurt dairy free or dairy, plain and unsweetened
  • 2.5 to 3 tsp pink powder beet powder or pitaya powder


  • Combine the tahini, maple syrup, coconut oil and a pinch of sea salt in a small pot. Heat gently over low heat to combine together.
  • Add the rice cereal into a mixing bowl and then pour in the tahini mixture, stirring well to combine evenly.
  • Line a small 8x8 baking dish with parchment paper and pour the gooey mixture into the pan, pressing down with your fingers to make the top flat.
  • Place in the fridge for 1 hour to harden. Then cut into squares. If you're making the pink yogurt topping, skip this step and do the next step.
  • Whisk together the yogurt and pink powder.
  • Spread the pink yogurt over top of the rice crispy mixture in the baking dish to make a layer over top.
  • Place in the freezer for at least 2 hours to solidify. Then cut into cubes. Store any leftovers in the freezer to keep the yogurt from melting.