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Vegan Rice Crispy Treats with Homemade Almond Butter | Back to School Snacks |

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.

Vegan Rice Crispy Treats | Back to School Vegan Snacks |

Vegan Rice Crispy Treats with Homemade Almond Butter | Back to School Snacks |

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!).

Sweet Potato Hummus | Vegan Back to School Snacks |

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 Classic Rice Krispies Treats

By: Jenné
Find vegan marshmallows and brown rice crisps at health food stores, or online at Thrive Market (my new favorite. It's like a cross between Costco and Whole Foods)
Prep Time: 2 minutes
Cook Time: 10 minutes
Servings: 14


  • 3 tbsp earth balance vegan butter
  • 1 10 oz bag vegan marshmallows
  • 6 cups brown rice crisps


  • 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.
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Almond Butter Rice Crispy Treats

By: Jenné
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 8


  • 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


  • 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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5 from 6 votes

The Best Sweet Potato Hummus

By: Jenné
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.
Prep Time: 1 hour
Cook Time: 5 minutes
Servings: 4



  • 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


  • Place all ingredients in a food processor.
  • Blend until very smooth and creamy.
  • Add more seasoning to taste.


  • 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).  
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Did you like these vegan rice crispy treats & sweet potato hummus? Comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. 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