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Toasted Sesame and Ginger Rice Crispy Treats

I absolutely loved rice crispy treats as a kid, so riffing off them to make a more “adult” version was a total hoot. To achieve that creamy, sticky mouthfeel of melted marshmallows, I used brown rice syrup. If you can’t get your hands on a jar, I recommend using creamed honey instead, but be warned that the sweetness level will be much higher than using the rice syrup. The toasted sesame here is unexpected and so tasty, especially when combined with sparkly ginger and a perfect complement to the Winter Rollover Menu. Try to find crystallized ginger at your health food store, and always read the ingredient list – they should be free of sulfur dioxide. Store these in the fridge or freezer – they’re really good cold! 

Toasted Sesame and Ginger Rice Crispy Treats


  • 2 Tbsp. virgin coconut oil plus a little more for greasing
  • cup / 160ml tahini
  • cup / 160ml brown rice syrup
  • 2 Tbsp. pure maple syrup
  • 1 tsp. vanilla extract
  • 2 tsp. ground ginger powder optional
  • heaping ¼ tsp. fine sea salt
  • 4 cups / 200g puffed brown rice crisps
  • ¾ cup / 110g sesame seeds use brown, black, or a combination
  • ¾ cup / 115g crystallized ginger finely chopped
  • a few pinches flaky sea salt Maldon works perfectly


  • Rub a little coconut oil in an 7″x11″ (20x30cm) baking pan.
  • In a dry skillet over medium heat, toast the sesame seeds until fragrant and beginning to pop. Remove from heat and let cool.
  • Melt the coconut oil in a large saucepan over low heat. Add the tahini, brown rice syrup, maple syrup, vanilla, ground ginger, and fine salt, then stir to combine. Remove from heat.
  • Add the puffed brown rice, sesame (reserving a few for garnish), and candied ginger, then stir quickly to combine. Pour the mixture into your baking pan and press firmly (using the back of a large spoon or spatula rubbed with a little coconut oil really helps). Once smooth and even, generously sprinkle the top with a few extra sesame seeds and a couple pinches flaky salt. Place in the fridge or freezer to firm up, then slice into bars or squares, say thank you and enjoy. Store the bars in a tightly-sealed container in the fridge or freezer.


Makes 16