Easy Vegan Chocolate Rice Krispie Treats
Easy Vegan Chocolate Rice Krispie Treats
Ingredients
For the Rice Krispie Base
- 1/4 cup vegan butter
- 1 10-ounce bag vegan mini marshmallows
- 1 teaspoon vanilla extract
- 6 cups chocolate rice cereal
For the Chocolate Topping
- 1 cup vegan chocolate chips
- 2 tablespoons full-fat canned coconut milk, thick cream only, scooped from the top of an unshaken can
Instructions
- 1
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on all sides to easily lift the treats later. Set aside.
⏱️ 2 min
- 2
In a large pot, melt the vegan butter over medium-low heat.
⏱️ 2 min
- 3
Add the vegan mini marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and smooth, forming a sticky, white base.
⏱️ 5 min
- 4
Remove the pot from the heat and stir in the vanilla extract.
⏱️ 1 min
- 5
Pour the chocolate rice cereal into the marshmallow mixture. Mix thoroughly with a spatula until all the cereal is evenly coated.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
For the chocolate topping, combine the vegan chocolate chips and the thick coconut cream in a small saucepan.
⏱️ 1 min
- 8
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.
⏱️ 4 min
- 9
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.
⏱️ 2 min
- 10
Place the baking dish in the refrigerator to chill and set for at least 1 hour, or until firm.
⏱️ 60 min
- 11
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.
⏱️ 1 min
- 12
Slice the block into individual square treats. Serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Vegan Chocolate Rice Krispie Treats
Ingredients
For the Rice Krispie Base
- 1/4 cup vegan butter
- 1 10-ounce bag vegan mini marshmallows
- 1 teaspoon vanilla extract
- 6 cups chocolate rice cereal
For the Chocolate Topping
- 1 cup vegan chocolate chips
- 2 tablespoons full-fat canned coconut milk, thick cream only, scooped from the top of an unshaken can
Instructions
- 1
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on all sides to easily lift the treats later. Set aside.
⏱️ 2 min - 2
In a large pot, melt the vegan butter over medium-low heat.
⏱️ 2 min - 3
Add the vegan mini marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and smooth, forming a sticky, white base.
⏱️ 5 min - 4
Remove the pot from the heat and stir in the vanilla extract.
⏱️ 1 min - 5
Pour the chocolate rice cereal into the marshmallow mixture. Mix thoroughly with a spatula until all the cereal is evenly coated.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
For the chocolate topping, combine the vegan chocolate chips and the thick coconut cream in a small saucepan.
⏱️ 1 min - 8
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.
⏱️ 4 min - 9
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.
⏱️ 2 min - 10
Place the baking dish in the refrigerator to chill and set for at least 1 hour, or until firm.
⏱️ 60 min - 11
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.
⏱️ 1 min - 12
Slice the block into individual square treats. Serve and enjoy!
⏱️ 2 min