5 Minute + 5 Ingredient No Bake Almond Butter Chews

by Angela (Oh She Glows) on January 5, 2011


Last week, I finally replenished my Almond Butter stash after being without it for a few months. I really don’t know how I survived that long! I actually need to start making my own again too.

But the good news is, Almond Butter (crunchy, all-natural) is now back in my life and I can return to a normal human being.

Well, I guess that’s relative.

Anyways, I am willing to turn a new leaf in 2011 where I shall not be without my dear Almond Butter for this long.

This is a promise to myself.


For this recipe idea I challenged myself with several requirements:

  • Portable
  • Less than 5 minutes to prepare
  • 5 Ingredients or less
  • Around 100 calories
  • No-Bake
  • Vegan
  • 1 Bowl
  • Easily adapted to wheat/gluten-free


It was a tall order, but I was willing to take the challenge!

Amazingly, I was satisfied with the first trial. That rarely happens! It must be the magic of the Almond Butter.

I’m telling you, 2011 is going to be a lucky year…



5 Minute + 5 Ingredient No Bake Vegan Almond Butter Chews

These Almond Butter Chews could not be any easier and they make a simple pre-workout snack for about 100 calories each. They take 5 minutes to whip up, use just 1 bowl, and do not require an oven! You could even make them gluten-free quite easily too. I use the Nature’s Path Rice Crisp cereal that just happens to also be Gluten-Free.

print this recipe!

Yield: 7 golf-ball sized chews


  • 1/4 cup chunky all-natural almond butter
  • 1 tsp pure vanilla extract
  • 1 cup rice crisp cereal (I use GF Nature’s Path)
  • 3 tbsp organic brown rice syrup (honey might work, but I’m not sure how it will hold together)
  • 1 tbsp cacao nibs (or chopped chocolate)


Directions: Line a plate with parchment paper. In a medium sized bowl, stir together the almond butter, brown rice syrup, and vanilla. Microwave on high for 35-45 seconds. Stir well and immediately add in the rice crisp cereal and cacao nibs (or chopped chocolate). Stir very well until fully mixed.

Wet hands thoroughly and shape the mixture into ‘golf-balls’. Press mixture together firmly so it will hold. Wet hands after each ball is formed so the mixture will not stick to your hands. Place the balls onto parchment paper and freeze for 5 minutes. You can keep these chews in the freezer in a sealed container. I really enjoy them straight from the freezer. They remain nice and chewy.

Makes 7 golf-ball sized chews.

Nutritional info: (per large ball, not including the cacao nibs): 105 kcals, 5 grams fat, 12 grams carbs, 6 grams sugar, 2 grams protein.

For nut-free option, use sweetened sunflower seed butter.



I have been using this Nature’s Path Rice Crisp for a few years now and it never lets me down!


It also happens to be Gluten-Free to boot.


Gather up the 5 ingredients…


Mix the wet ingredients together (Almond butter, vanilla, and brown rice syrup)


I’m always asked where to find Brown Rice Syrup. You can find it at Whole Foods and at Loblaws/Superstore in the natural food aisle near the honey. I use Lundberg’s organic Brown Rice Syrup.

Brown Rice Syrup is made from brown rice and is thus a great alternative to refined sugar because it has a lower glycemic index and it also does not produce spikes in blood sugar like simple sugar. As a result, brown rice syrup delivers a steady and consistent energy supply. I fueled a half marathon using brown rice syrup once!

Stir well.


Heat in microwave on high for 35-45 seconds. Stir.

Now mix in the dry ingredients (rice crisp and cacao nibs or chocolate)


Make sure to stir very well so that you coat all of the rice crispies!


Now wet your hands very well and form into balls. You will have to keep wetting your hands after you make each ball so the mixture won’t stick.

I made 7 large chews.


Freeze for 5-10 minutes.


and enjoy!

Eric and I absolutely went wild over these Almond Butter Chews. I love them straight from the freezer. They are chewy, sweet (but not too sweet!), crunchy, and they pack a wonderful Almond Butter Flavour.


It is a great pre-workout snack when you just need something small and you don’t need a large snack or meal. I popped one in my bag and enjoyed it before a Body Pump class and it was just enough fuel to carry me through until I had a post-workout snack.


You might also be interested in my Chocolate PB Chew recipe too!

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{ 35 comments… read them below or add one }

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Sarah January 9, 2011 at 8:32 pm

i made these today for the first time- YUM!! i didn’t put chocolate (not much of a chocolate kind of person), and didn’t have any brown rice syrup.. i used 3 tbsp of vanilla agave, and it turned out PERFECTLY!
tastes exactly like the calorie loaded, super sugary, fake ricecrispy treat that i used to eat as a kid.. wrapped up in blue foil. yuck!
thanks for the recipes :)


Nasreen Kabir January 10, 2011 at 11:12 pm

Great idea but is it OK for diabetics??


Angela (Oh She Glows) January 11, 2011 at 10:43 am

im sorry but im not sure


abby January 12, 2011 at 12:58 pm

made these over the weekend. aweome.


Kaye January 18, 2011 at 5:06 pm

These are terrific! I followed the recipe as directed, except I did drizzle some agave over the mixture before my final stir to sweeten a tad more:) I also used a metal cookie scoop intead of my hands which worked perfectly.
Thanks for the recipe..I am always looking for something quick and easy that won’t wreck my body!!


Amy January 29, 2011 at 5:59 pm

I made this recipe today and wow, are they ever delicious!! I recently discovered that I can no longer eat chocolate (big bummer) and these were the perfect sweet treat. Thanks for sharing!!


Maegan January 30, 2011 at 3:03 pm

I made this the other day and they are fabulous. I ended up only using 1.5 tsps of dark chocolate shavings and that was perfect. Thank you for your fabulous site.


Becca January 30, 2011 at 8:36 pm

I just made these and they were DELICIOUS, however my man likes the chocolate peanut butter ones best :) Thanks for the information about the rice syrup as well… probably a good alternative for diabetics instead of honey and it tastes delicious! Thanks Angela!


Sonia April 24, 2012 at 11:50 am

Hi There! I love your site and have made so many of your recipes to the letter! However, I didn’t have any of the ingredients for this one, but they looked so good that I just had to make them anyways :)

I made mine with Millet puffs, Almond butter, honey (it did work!) and even threw in some shredded coconut. So YUM!


Margaret Flay May 8, 2012 at 1:55 pm

I was disappointed to hear (on CBC news) that brown rice syrup is high in arsenic…how discouraging is that?! However, made with honey they are still SO GOOD!
Also, the Nature’s Path rice crisps are not gluten free, since processing is in a plant that contains wheat.
Loving your recipes and eagerly awaiting your cookbook.


Angela (Oh She Glows) May 8, 2012 at 5:09 pm

Hey Margaret, Yes some is high in arsenic, but not all brown rice syrup. It actually depends where it comes from. It’s always best to check with your preferred brand. Lundberg is currently testing their BRS and results should be in within a month or so.
I’m a bit confused about the rice crisps- they say they are certified gluten-free? Don’t they have to pass regulatory inspection for that claim?


Margaret Flay May 8, 2012 at 9:23 pm

Hi Angela,

Didn’t realize that not all brown rice syrup is high in arsenic, good to hear, thanks. I use the Lundberg brand, so will be interested in hearing their test results.
Nature’s Path Organic Rice Puffs are certified organic, but not certified gluten free on the ingredient list (unless there is another Nature’s Path Rice crisp, instead of Rice Puffs that is indeed gluten free).

Thanks so much for your prompt reply!


Primrose Salt May 24, 2012 at 8:49 am

I make these and they last about half a day! I use a little less agave instead of the rice syrup and find it works really well. Excellent idea, thank you!


Kate Smith July 15, 2012 at 2:28 pm

These are amazing! Ever since I found them, I haven’t been able to get enough! I’ve even mixed in some fresh fruit, like blueberries, or bits of strawberries which taste great as a little delight in the chews


Jen @ The Well Read Fish September 1, 2012 at 4:29 pm

I make these all the time (in addition to your curry bean salad, the frosty oat treat things, and so many more of your wonderful recipes!) They have become household staples in the past year or two. Thanks for really bringing something different into the (and my) world!


Tash October 14, 2012 at 4:35 pm

I Neeeeed to make these today! I just have to make a new batch of almond butter….. I might add a little puffed quinoa that i have here too!


Monica @ Model Chef November 9, 2012 at 1:51 pm

Still one of my favorite recipes of yours!


Diana February 10, 2013 at 4:31 pm

I made these yesterday for a quick afternoon treat. I would definitely make them again. I subbed peanut butter, puffed rice cereal, and honey. They turned out great! I love that they’re so simple and yet versatile!


Hayley February 22, 2013 at 10:22 pm

My best friend and I are starting our own journey towards veganism right now. I found your blog a few months ago and, I must say, I absolutely love it! I just made these today and they turn out really well. I’m going to school and living on campus, which also means we have a required meal plan as long as we’re required to live on campus. These are great because they take very little time and I only have to use my dorm’s microwave. Thank you for bringing so many recipes for so many walks of life. It really is quite great.
PS: You can find Brown Rice Syrup at Kroger in the US. It took some looking but I finally found it next to the maple syrups and nut butters in the natural foods section. I hope that helps. c:


Angela (Oh She Glows) February 25, 2013 at 10:10 am

Thank you Hayley!


jade March 3, 2013 at 8:14 pm

these are great, love your website..but really surprised you would recommend using the microwave!


Emily March 10, 2013 at 4:53 pm

I recently discovered your website, and I just finished making these. SO delicious! My fiancee and I made a pact to only eat one a day because they are so amazing! They are also incredibly easy to make! Thanks for the wonderful recipe!


Christine May 3, 2013 at 6:51 am

These are so delicious! I’ve made them at least a dozen times. Yesterday I had run out of cacao nibs so I used chopped unsweetened chocolate – yummy! :-)


Jessica May 28, 2013 at 3:22 pm

Made these and holy moly batman they are good! I used agave nectar which, in tandem with heating the mix on the stove, made the end result not want to ball. I had a panic moment when I realized this and seriously thought long and hard about just eating the whole pan-full right on the spot to save coming up with a solution. Ha! Used a non-stick mini muffin tin, spooned the mix in, patted it down, and boo-ya, problem solved. :) Thanks for the great recipe. I’ll enjoy these for the next day or two…if they last that long!!


Ashley August 27, 2013 at 12:32 pm

We have a road trip this long weekend ! I think I am going to make a batch to take with us!!


ImaMiriam August 30, 2013 at 8:31 pm

Can I prepare these without a microwave? I never use one for cooking or baking food….and today I bought the crispy rice cereal….hope it’ll work to melt the ingredients in the first step, in a pan on a stove-top.


Kate October 4, 2013 at 4:09 pm

I tried making these exactly as is but with maple syrup instead of brown rice syrup and it was way too liquid of a mixture.


Jody October 7, 2013 at 9:11 pm

Hi Angela! I have been following your blog for years now and have made a ton of your recipes. This one is absolutely top 3!
Just wanted to let you know that I subbed a couple things and it turned out amazing! I subbed the brown rice syrup for 2 Tbsp Honey + 1 Tbsp Agave, the plain rice crisp for Nature’s Path Chocolate Koala Crisp Cereal (basically chocolate rice crisps). Lastly, I subbed the cocao nibs for Ghirardelli mini dark chocolate chips. The mini chocolate chips slightly melted in the warm mixture. Between that and the chocolate rice crisps it was extra chocolatey. Just what I needed.
Thanks so much, Angela!


Angela (Oh She Glows) October 8, 2013 at 7:28 am

Hey Jody, I’m so glad you enjoyed this recipe so much! Thanks for letting me know :)


Laura @ The Green Forks! October 29, 2013 at 3:16 pm

Just threw these together with some organic cheerio-like cereal. AH-mazing! You’re awesome : ) Thanks!


Emily November 4, 2013 at 8:17 am

I just made these last night for my son as a snack. They are wonderful (for both of us). I typically buy him the Envirokids snack bars and these are very similar, so yay a homemade version! We don’t have brown rice syrup around here so I used honey and it worked great. We also used Envirokids Koala Krisp cereal (gluten free). I used our homemade roasted peanut butter and homemade chocolate roasted almond butter. These were fantastic!


Melissa January 28, 2014 at 2:22 pm

These are wonderful! I’ve been sneaking them into the library to help me get through my Masters thesis and they’re a delicious incentive.


Juliet February 18, 2014 at 3:49 pm

I travel a lot, would it be possible to make these into bars? Do you think they would stay together and last a few days out of the freezer?


Jody March 27, 2014 at 1:00 pm

Can these be put in the freezer and thawed or does it make it gross? Thanks!


Nadja July 15, 2015 at 7:05 am

I’m not sure there’s almond butter in my local store. What should I use to replace it?


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