Peanut Butter Turtles

Nov 16, 2020 | Recipes, Sweet treats

Can’t get easier than this. These non bake, gluten free balls of heaven are going to become a staple here. And because it has a dairy free variation, this will definitely be at our house every shabbat. Perfect for every season. Light and crunchy for the summer heat, but also so decadently rich to have with a nice hot cup of joe in the winter months.

Not going to get too wordy here because these bad boys speak for themselves. But I will say that I made these for Shabbat this past week with my husband’s family here. They were polished off within a few hours. So even though the recipe yields 36 turtle, I’d double and just pop em in the freezer to have on hand!

Notable Products

Also quick product info: I find it hard to come by rice krispies here in Israel. Been making my rice krispies with B&D puffed brown rice for years, and this recipe uses them as well. Did not disappoint. You can find it at any supermarket in the gluten free section, but also at most health food stores. Here’s the product for reference.

Recipe Variations

One more important note and then I’ll get to the recipe, I promise.

  • Don’t want to spend time making all the individual “turtle?” No problem! pour the rice mixture into a 9X13″ pan, freeze for an hour, then pour the melted chocolate mixture on top. Easy peasy.
  • You can also totally swap the peanut butter out for almond butter. Just make sure it’s runny so that you can coat everything evenly.
  • Same goes with honey for maple syrup. In fact the honey version of the recipe actually holds much better so definitely go for the swap!

Enjoy guys!


About Me

Hi! Thanks for stopping by! I’m Liat, a certified yoga instructor and dietician in training. My goal is to help you navigate healthy living here in Israel with recipes and tips that will show you just how doable healthy eating can be without sacrificing the dishes that you love! Happy navigating fellow fresh sabras xoxo

Peanut Butter

Servings: thirsty-six turtles


3 cups puffed brown rice
1/4 tsp salt

1 cup B&D peanut butter
1/2 cup maple syrup or honey
1 tsp vanilla

200 grams dark or milk chocolate (2 standard sized bars)
2 tsp coconut or grape seed oil


In a large mixing bowl, mix the salt together with the puffed rice. Set aside.

In a separate, microwave safe bowl, melt the peanut butter and maple syrup/honey together.
Pour the liquid mixture into the rice bowl, and mix well until fully incorporated.

At this point you can either pour the whole mixture into a 9X13" pan or scoop about a teaspoon-1.5 teaspoons into mini muffin molds. Freeze for an hour or up to over night.

When the rice mixture has set, prepare the chocolate by melting the chocolate bars with oil of choice. You may want to melt in increments of 1 minute and stir in between to make sure the chocolate doesn't burn.

Dip the frozen rices krisps into the chocolate on both sides, or take the chocolate out of the molds and onto a parchment lined sheet pan. Spoon the chocolate over each "turtle."

Lay on a parchment paper lined sheet pan and freeze for an additional hour to set.

Store in an airtight container in fridge or freezer. These freeze so well, you can keep them in for up to 2 months!

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