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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 Rice Crispy Treats
These Vegan Rice Crispy Treats are a delightful, dairy-free twist on a classic favorite. With a perfect balance of gooey and crispy textures, they’re a quick and easy treat for any occasion! Â
Ingredients
- 5 tbsp vegan butter, such as Earth Balance
- 1 10 oz bag vegan marshmallows, Dandies brand
- 1 tbsp non-dairy milk, or water
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 4 1/2 cups brown rice crisp cereal
- 1/4 cup vegan sprinkles
Instructions
- Line a 9x9-inch baking dish with parchment paper. Or use a smaller pan if you'd like the treats to be thicker.
- Melt the vegan butter in a large pot or Dutch oven over medium heat.
- Add the vegan marshmallows to the pan. Cook for 5-6 minutes, stirring often, until the marshmallows are melted and the mixture is smooth and stirrable. Remove the pan from the heat.
- Add the non-dairy milk, vanilla extract, and almond extract to the melted marshmallows, and stir well.
- Add the rice crispy cereal and 2 tablespoons of the sprinkles. Stir the rice crispies until evenly coated with the marshmallow mixture.
- Transfer rice crispies to the baking dish. Cover your palm with a small piece of parchment paper and firmly press the crispies into an even layer in the pan. Add the remaining sprinkles, and press into the surface of the treats using the parchment paper.
- Cool the rice crispies at room temperature or in the refrigerator for about 1 hour, or until firm, before slicing and enjoying.
Notes
Storage Directions
- Storage: Treats can be stored in an airtight container at room temperature in a cool, dry place for up to 3 days.Â
- Refrigerating: For a slightly firmer texture and longer shelf life, store this rice crispy treats vegan recipe in an airtight container or wrapped tightly in plastic wrap for up to one week in the refrigerator.Â
- Freezing: Wrap each rice krispies vegan treat individually in plastic wrap, then place in a freezer-safe container and freeze for up to 1 month. Thaw at room temperature for about 15-20 minutes before eating.Â
- Use high-quality ingredients. Choose quality brands of vegan butter, marshmallows, and cereal for the best taste. Ensure all ingredients are fresh for the best texture.Â
- Don’t overcook. To prevent hard or tough treats, melt the vegan butter and marshmallow mixture just until melted and smooth. Overcooking can cause the treats to become too hard once they have cooled.Â
- Press the mixture firmly. When transferring the vegan rice crispies to the prepared baking dish, press it firmly for compact, well-formed treats.Â
- Allow to cool. For the optimal chewy-crispy texture, let the vegan rice krispie treats recipe cool for at least one hour at room temperature before slicing. If you’re in a rush, refrigerate for 15-20 minutes before slicing to speed up the cooling process without compromising too much on texture.
- Cut with a sharp knife. Use a sharp knife to cut the vegetarian rice krispie treats for clean edges and evenly sized pieces.
- Use less cereal. For extra gooey rice crispy treats, use 3 1/2 cups of puffed rice instead of 4 1/2.Â
Like this recipe? Rate and comment below!
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.
Like this recipe? Rate and comment below!
The Best Sweet Potato Hummus
This delicious Sweet Potato Hummus is savory and bold, with the perfect amount of sweetness. Slow baked sweet potatoes give it rich flavor and extra creamy texture. This recipe also appears in my cookbook, Sweet Potato Soul.
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). Â
Like this recipe? Rate and comment below!
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 🙂