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Line an 8x8 inch baking dish with parchment paper, leaving an overhang on all sides to easily lift the treats later. Set aside.

In a large pot, melt the vegan butter over medium-low heat.

Add the vegan mini marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and smooth, forming a sticky, white base.

Remove the pot from the heat and stir in the vanilla extract.

Pour the chocolate rice cereal into the marshmallow mixture. Mix thoroughly with a spatula until all the cereal is evenly coated.

Transfer the cereal mixture into the prepared baking dish. Place another piece of parchment paper on top of the mixture and press down firmly and evenly to compact the base.

For the chocolate topping, combine the vegan chocolate chips and the thick coconut cream in a small saucepan.

Heat the chocolate mixture over low heat, stirring constantly, until the chocolate chips are fully melted and combined with the coconut cream, creating a smooth, glossy ganache.

Pour the melted chocolate topping evenly over the pressed rice cereal base in the baking dish. Spread smoothly with a spatula to cover the entire surface.

Place the baking dish in the refrigerator to chill and set for at least 1 hour, or until firm.

Once firm, use the parchment paper overhang to lift the entire block of treats out of the pan and place it on a cutting board.

Slice the block into individual square treats. Serve and enjoy!


Line an 8x8 inch baking dish with parchment paper, leaving an overhang on all sides to easily lift the treats later. Set aside.

In a large pot, melt the vegan butter over medium-low heat.

Add the vegan mini marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and smooth, forming a sticky, white base.

Remove the pot from the heat and stir in the vanilla extract.

Pour the chocolate rice cereal into the marshmallow mixture. Mix thoroughly with a spatula until all the cereal is evenly coated.

Transfer the cereal mixture into the prepared baking dish. Place another piece of parchment paper on top of the mixture and press down firmly and evenly to compact the base.

For the chocolate topping, combine the vegan chocolate chips and the thick coconut cream in a small saucepan.

Heat the chocolate mixture over low heat, stirring constantly, until the chocolate chips are fully melted and combined with the coconut cream, creating a smooth, glossy ganache.

Pour the melted chocolate topping evenly over the pressed rice cereal base in the baking dish. Spread smoothly with a spatula to cover the entire surface.

Place the baking dish in the refrigerator to chill and set for at least 1 hour, or until firm.

Once firm, use the parchment paper overhang to lift the entire block of treats out of the pan and place it on a cutting board.

Slice the block into individual square treats. Serve and enjoy!
