A play on the familiar crispy rice treats, this sweet and chewy dessert was inspired by a cup of tahini-tinged hot chocolate, which opened my eyes to the possibilities of using tahini in sweet applications. These rice puffs have a complex flavor with savory, nutty undertones. The honey and coconut extract balance beautifully with the rich, creamy sesame flavors of the tahini. Make sure to use good-quality coconut flakes. Many cultures have similar puffed rice desserts, and, like the classic American crispy rice treats, these tahini coconut rice puffs are a babysitter’s favorite, an easy whenever-dessert.

　　This recipe was excerpted from 'The Simple Art of Rice' by  JJ Johnson with Danica Novgorodoff. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Crispy Brown Rice Cereal

　　$5 At Amazon

　　Tahini

　　$12 At Amazon

　　Coconut Extract

　　$4 At Amazon

　　Large Unsweetened Coconut Flakes

　　$14 At Amazon

　　

Ingredients

Makes 9 squares

　　Softened butter for the pan

　　3¼ cups crispy brown rice cereal

　　½ cup tahini

　　½ cup honey

　　1 tsp. coconut extract

　　1 tsp. vanilla extract

　　1 tsp. kosher salt (preferably Diamond Crystal)

　　½ cup large unsweetened coconut flakes

　　

Step 1

Butter a 9-inch square baking pan; set aside.

　　

Step 2

Pour the rice cereal into a large bowl.

　　

Step 3

Combine the tahini, honey, coconut extract, vanilla extract, and salt in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally, until the mixture has thinned and is well blended.

　　

Step 4

Pour the tahini mixture over the cereal, add the coconut flakes, and mix well to thoroughly combine.

　　

Step 5

Spoon the mixture into the prepared baking pan and spread it into an even layer. Place in the refrigerator to set for at least 30 minutes, uncovered.

　　

Step 6

Cut into 9 squares and serve.

　　Recipe adapted from The Simple Art of Rice by JJ Johnson (Flatiron Books). Copyright © 2023. Buy it on Amazon or Bookshop.