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All the goodness of rice krispie treats you loved as a child in an easy VEGAN version! Toasted coconut and roasted cashews make these squares irresistible.


Servings

12 Rice Krispie Squares

Total time

15 minutes

Courses

Breakfast, Dessert


Ingredients

  • 150 g crispy rice cereal
  • ½ cup unsweetened shredded coconut
  • ½ cup roasted unsalted cashews
  • ¼ cup coconut oil
  • 285 g vegan mini marshmallows
  • 1 tsp vanilla extract
  • ¼ tsp salt


Method

  1. Grease and or/line an 8x8 pan with parchment paper
  2. In a large pan, toast the coconut over low-medium heat, stirring frequently until golden (about 5-10 minutes)
  3. In a large saucepan, melt the coconut oil over low-medium heat
  4. When melted, add mini marshmallows and stir frequently until marshmallows are melted
  5. Remove from heat, and stir vanilla and salt
  6. Add cereal, toasted coconut and cashews to the marshmallow mixture and stir until everything is nicely incorporated
  7. Pour mixture into your prepared pan, and use hands or a greased spatula to press rice krispies evenly into the pan
  8. Allow to set for about 30 minutes
  9. Remove from pan and cut into 12 rectangles
  10. Enjoy!

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