Tahini, Coconut, and Dark Chocolate Rice Crispy Treats

Ingredients

1. 1 box [12 ounces] rice cereal

2. 1/2 cup shredded unsweetened coconut, plus more for garnish

3. 1 bag regular-sized marshmallows [10 ounces]

4. 1/2 cup tahini plus 2 tablespoons for topping

5. 1 teaspoon vanilla extract

6. 2 cups dark chocolate chips

7. 2.5 teaspoons coconut oil

8. Flaky sea salt for garnish

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 24 small/medium rice crispy treats

Steps

1. Pour rice cereal & shredded coconut in a large bowl.

2. In a pot over medium heat, combine marshallows, tahini & vanilla extract. Melt & stir until just combined.

3. Meanwhile, grease a 9x13 inch baking pan with baking spray.

4. Pour the melted marshmallow & tahini mixture into the bowl with the rice cereal & shredded coconut. Mix until combined.

5. Pour rice crispy mixture into greased baking pan & spread out with your fingers. Spray a little baking spray on your fingers to prevent the rice crispies from sticking to you while you spread them out in the pan.

6. In a microwave-safe bowl, melt dark chocolate chips & coconut oil. Mix until smooth.

7. Pour melted dark chocolate over the rice crispies.

8. Next, drizzle tahini over melted chocolate. Using a spatula, swirl dark chocolate & tahini together.

9. Garnish rice crispies with more shredded coconut & flaky sea salt.

10. Cover baking pan with aluminum foil & put the rice crispies in the fridge to allow chocolate to harden.

11. Before serving, let rice crispies come to room temperature for 20-30 minutes before serving. Rice crispies will last for one week in an airtight container on the counter.