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  • Vegan Rice Krispie Treats

    vegan rice krispie treat

    Vegan Rice Krispie Treats

    I have a confession to make: I have never liked rice krispie treats 😔  When they were offered to me as a child, I quietly deposited mine in the trash after the smallest bite. When my kids discovered this gooey concoction and expressed their joy of eating this marshmallow madness, I made a healthier alternative, much to their delight. No baking required!

    Ingredients
    ¼ cup Roasted with Sea Salt Much Better Butter™
    1 tablespoon coconut oil*
    ¼ agave nectar
    1 teaspoon vanilla
    3 cups rice krispie cereal

    The Drizzle
    ¼ cup chocolate chips
    1 - 2 teaspoons coconut oil*

    How to make Vegan Rice Krispie Treats

    Measure Much Better Butter™, oil and sweetener into a microwaveable container and heat slightly until the ingredients have softened. Add vanilla and fold in the rice krispies until evenly combined and the rice krispies stick together well. Add a teeny bit more melted coconut oil if the mixture feels too dry.

    Line an 8” x 8” baking pan with parchment paper or slightly greased aluminum foil. Have excess material to go up the sides of the pan for easy removal. Using a spatula, firmly press the mixture into the pan so it creates a dense mass with no loose rice krispies.

    Melt your chocolate chips and coconut oil in a small microwave safe bowl in 30 second intervals until ingredients are fully melted and mix together well. Drizzle in playful patterns on top of your mixture and refrigerate for 45 minutes or more, until firm. Cut into squares and serve. Store uneaten squares in the refrigerator or freezer until they disappear. Enjoy!

    -tina

    NOTE: When the kids were younger, they wanted these yummy treats as a snack at school. I happily served them in reusable, plastic containers. The treats tended to fall apart when getting bumped around in their backpacks and transformed into more of a loose crumble. No complaints from the kiddos, though a bit harder to eat.

    *OIL SUBSTITUTIONS: Avocado, almond or sunflower oil. 

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