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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!
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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!
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.
- 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.
- 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.
- 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.
- 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.
- Press the mixture firmly. When transferring the vegan rice crispies to the prepared baking dish, press it firmly for compact, well-formed treats.
- 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.
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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.
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The Best Sweet Potato Hummus
Get ready to fall in love! This Sweet Potato Hummus is on a whole other level—savory and bold, with just the right touch of sweetness. Roasted sweet potatoes add rich flavor and an extra-creamy texture, while miso paste, balsamic vinegar, and cumin bring saltiness, tang, and depth. Serve it with veggies and pita for a snack, or spread it into sandwiches and wraps for an extra tasty lunch.
Video
Equipment
- 1 food processor Preferred: Cuisinart 13 Cup Food Processor
Ingredients
- 1½ cups cooked chickpeas , not drained or rinsed and warmed gently (or 1 14-oz can)
- 1 cup sweet potato puree , baked or steamed
- 1 clove garlic, minced
- 2 tsp fennel seeds, optional; adjust to taste
- 1 tsp cumin powder
- 2 tsp white or yellow miso paste
- 3 tbsp tahini, stirred well until smooth and drippy
- 1 tsp fresh lemon juice
- 1 tsp balsamic vinegar
- ½ tsp cayenne pepper
- 1 tsp freshly ground black pepper
Instructions
- Place all ingredients in a food processor.
- Blend for 1 to 2 minutes until very smooth and creamy.
- Adjust the seasoning to taste. If the hummus is too thick, add a splash of water or chickpea liquid, 1 tablespoon at a time, until it reaches your desired consistency.
Notes
Recipe Pro-Tips
- Storage directions: Leftover sweet potato hummus keeps covered in an airtight container in the fridge for up to 5 days. I don't recommend freezing it, as the texture changes upon thawing.
- Use homemade chickpeas: Warm, freshly cooked chickpeas blend into the smoothest, creamiest hummus. Canned chickpeas work too, but it’s worth planning ahead when you can.
- Adjust the consistency: If the hummus is too thick, add a splash of water or chickpea liquid, 1 tablespoon at a time, blending until you reach your desired texture.
- Tweak the seasonings: Prefer it spicier? Add more cayenne. Want a brighter flavor? Add a touch more lemon juice. A little more cumin deepens the earthiness, while more tahini makes the hummus creamier and nuttier.
Nutrition
Calories: 123kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 306mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6796IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg
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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 🙂