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Real talk; going back to school is all about showing off, isn’t it? New clothes, fresh hairstyle, exciting stories of summer travels, and envy invoking goodies in your lunch box 🍱
I remember bringing Chick-fil-a and rice krispies treats in my lunch box as a kid. My friends would want me to share with them, and I always did. And while I no longer condone anyone eating at Chick-fil-a, I am still a big fan of rice crispy treats, especially when they’re vegan.
In my video (below) you’ll see how incredibly easy it is to whip up two very scrumptious varieties of vegan rice crispy treats; one made with vegan marshmallows and the other made with homemade almond butter. The almond butter variety is healthier than the marshmallow one, but just as delicious (if not more with my chocolate drizzle!).
And then there’s the savory snack: sweet potato hummus! I’ve shared this recipe on the blog before, and it has since become one of my most famous recipes. Like the rice crispy treats it is super easy to make. It’s perfect to pack in a lunch box for school, or even work. Enjoy!
Vegan Classic Rice Krispies Treats
Ingredients
- 3 tbsp earth balance vegan butter
- 1 10 oz bag vegan marshmallows
- 6 cups brown rice crisps
Instructions
- Line a 9x9 baking dish with parchment paper.
- Melt earth balance in a large pot over medium heat.
- Add the marshmallows to melt along with the earth balance. Stir often to prevent burning. Will take about 6 minutes to melt completely.
- Remove from heat.
- Stir in the rice crisps and make sure they are all coated in marshmallow.
- Transfer to the baking dish, and press firmly with a palm sized piece of parchment paper.
- Allow to cool for about 1 hour before enjoying.
Ingredients
- 1/2 cup almond butter
- 1/3 cup coconut nectar or maple syrup, or agave nectar
- 1 tsp vanilla extract
- 3 cups rice crisps
- 1/2 cup marshmallow, chopped or use minis
- 1 banana, chopped
- 1/4 cup chocolate chips or 2 oz chocolate bar, melted
Instructions
- Line a 9x9 baking dish with parchment paper.
- Warm and soften the almond butter and coconut nectar over medium heat in a large pot.
- Remove from heat, and stir in the vanilla extract.
- Stir in the rice crisps and make sure they are all coated in the almond butter mixture.
- Transfer to the baking dish, and press firmly with a palm sized piece of parchment paper.
- Sprinkle the top with marshmallows, banana, and a generous drizzling of melted chocolate.
- Allow the chocolate to harden in the refrigerator for about 1 hour before enjoying.
- Store in the fridge to keep the bars firm. They will soften if they sit out for a while.
The Best Sweet Potato Hummus
Equipment
- 1 food processor Preferred: Cuisinart 13 Cup Food Processor
Ingredients
- 1½ cups cooked chickpeas, warm and un-rinsed. Or use canned.
- 1 cup baked sweet potato, flesh only, see tips
- 1 garlic clove, chopped
- 1 tbsp fennel seeds, use less or skip if you don't like fennel
- 1 tsp cumin powder
- 2 tsp white or yellow miso
- 3 tbsp tahini
- 1 tsp lemon juice, freshly squeezed
- 1 tsp balsamic vinegar
- ½ tsp cayenne pepper
- 1 tsp freshly ground black pepper, less if you're using preground
Instructions
- Place all ingredients in a food processor.
- Blend until very smooth and creamy.
- Add more seasoning to taste.
Notes
- Slow bake your sweet potatoes whole. This will bring out more sweet and earthy flavor, caramelize the sugars, and make the sweet potato incredibly creamy. Use Garnet, Jewel, or other orange colored sweet potatoes for this recipe.
- Use warm homecooked chickpeas when you make the hummus for the very best creamy texture. You may use canned chickpeas for this recipe too. It will be still be delicious.
- Not all tahini is created equal. Some are more bitter than others, while some separate in the jar, which is not ideal. My favorite tahini brands are: Soom, Seed & Mill, Whole Foods 365 brand, Sprouts store brand, and most Middle Eastern brands. However, I don't recommend Joyva (too bitter) or Once Again (clumps in the jar).
Did you like these vegan rice crispy treats & sweet potato hummus? Comment below!
Rice Krispies are a real winner! I added almond butter before adding the cereal and I used cocoa bran rice krispies…delish! Thanks for sharing! xo
Wowwww! I love these ideas and have been incorporating these recipes into the lunch rotation for me and my son. Let me jus say they are a hit!
I recently added some of this chai spice blend I ordered off of etsy to the rice crispy treats and it put them over the top!
https://www.etsy.com/listing/263470098/medicinal-masala-chai-blend
Thanks so much for your amazing and inspiring blog!
Nice! I love it. Thank you for letting me know Danica, and for that link 🙂
Absolutely love this! Sharing it for my yum find of the week on my blog!
Aww, thanks so much girl 🙂