In the 1980’s I was one of the chief cooks and developers of recipes at Green Acres, a vegan restaurant. My fellow chefs and I created this recipe. There were not cookbooks available (that we could find) back then that featured vegan, gluten-free recipes, especially for sweets. Simple to make and no baking required.


  • 3/4 cp. peanut butter or almond butter
  • 3/4 cp. brown rice syrup
  • 3/4 cp. sunflower seeds
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/4 – 1/2 cp. currants
  • 1/4 – 1/2 cp. mini dark chocolate chips
  • 2 cp. brown rice crispy cereal



  1. Combine first five ingredients. Mix well.
  2. Add currants, dark chocolate chips, and brown rice crispy cereal. Mix well.
  3. Roll into balls. If you wet your hands first the mixture won’t stick to your hands. Keep a bowl of water nearby as you may have to re-wet your hands.
  4. No baking necessary.



  • Use any nut butter you like
  • If using almond butter, almond extract can be substituted for vanilla
  • Melt 1/4 cup of coconut oil and add to the mixture when combining first five ingredients, This can help the balls hold together.
  • You can substitute honey for brown rice syrup.
  • I like to use melted coconut oil and add the brown rice syrup or honey to it while it is hot, stirring to combine.
  • Substitute raisins or other dried fruit for the currants.
  • I like Erewhon Organic Brown Rice Crispy cereal; contains no refined sugar; just brown rice, brown rice syrup, and sea salt
  • Get creative and experiment!


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