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Kate Hudson loves food, so it's no surprise she's always looking for fun and delicious recipes—with a healthy twist. Here, she shares yummy, festive crispy rice treats created by Mallory Bryce (known for her desserts on TikTok) for the 2nd birthday celebration of Kate's company INBLOOM.
To give them a nutritional boost, tahini (sesame paste) and honey stand in for the marshmallows and butter typical in traditional crispy rice treats, also lending a delicious nutty flavor. As Kate puts it, the treats snap, crackle and pop in the best possible way and are a great dessert choice for people who have nut allergies or prefer vegan alternatives. (Note: The recipe has one of Kate's beauty and wellness blends mixed in—INBLOOM Beauty Aura—but is also good without it.)
In a double boiler over medium-low heat, melt the chocolate and 1 teaspoon coconut oil. To form the chocolate base, pour the mixture into 12 silicone cupcake molds and freeze until hard.
Meanwhile, prepare the crispy rice cereal mixture. In a medium saucepan, melt 1 tablespoon coconut oil over medium heat. Add the tahini, honey and salt and whisk until smooth, about 45 seconds, moving quickly so the tahini does not crystallize. Remove from the heat and whisk in the vanilla and INBLOOM Beauty Aura (if using).
Place the crispy rice cereal in a medium bowl, then pour the tahini mixture over the top. Add the desired amount of sprinkles and mix well.
Remove the cupcake molds from the freezer and divide the cereal mixture among the molds, lightly pressing down on the mixture so it adheres to the chocolate base and creates a nice shape. Chill in the freezer for at least 30 minutes, then enjoy!