These crispy rice treats are just exactly like the classic ones you remember from when you were a kid. Here’s how to make plant-based Rice Krispie treats!
It took me a few years to put two and two together and realize that plant-based Rice Krispie treats are an easy, no-bake dessert that I can make and share with anyone, so today I thought I’d just speed up that process for anyone out there looking for plant-based treat/baking ideas. Oftentimes, if you find yourself needing to cook for people who follow a plant-based diet, you think that things need to be really complicated or that treats will be completely off-limits, but that’s just not the case. There are so many easy things to make! Once you know, you know. 🙂 There are so many great substitutes out there for traditional animal-based ingredients that make plant-based cooking and baking a breeze. So here’s how to make plant-based Rice Krispie treats and what you’ll need to do it.
Ingredients for Making Plant-Based Rice Krispie Treats
I love plant-based recipes that include clever uses for healthy ingredients and complicated processes like soaking dates and cashews, then blending them up, but this recipe is not one of those. And that’s OK too! Sometimes you just want a classic, but maybe without the harmful health effects of using animal products, or you just want something that everyone at your family gathering can enjoy, no matter what type of diet they follow.
- Rice Krispies cereal
- Plant-based Marshmallows (I use Dandies brand and I think they’re actually better than regular marshmallows)
- Plant-based butter substitute (I use Earth Balance)
- Vanilla extract
How to Make the Vegan Rice Krispies Treats
Again, just like with the ingredients, I’m not going to tell you anything ground-breaking here. If you’re made traditional Rice Krispie squares, you can make the plant-based version. The process is the same.
Just in case you’ve never made these before, here’s what you do!
Start out by lining a pan with a sheet of parchment paper. Most people use a square or rectangular metal pan, but I actually like to use loaf pans. I find it easy to cut slices off the Rice Krispie “loaf” and then I either cut the slices into little Rice Krispie sticks, or cut them further into little mini squares. My family just likes them to be a bit smaller than the traditional big squares you usually see.
Start out by melting your butter in a large sauce pan over medium-low heat on the stove, then add in your marshmallows and stir until the marshmallows and butter are completely melted together.
Stir in the vanilla, then dump in your Rice Krispies cereal and stir until all the cereal is coated in melted marshmallow.
Dump the mound of marshmallow-coated cereal into your pan and use a rubber spatula to mold it into place. Allow it to cool for about 15-20 minutes, then cut it up into squares.
Easy and beloved by all. 🙂
Here’s the full printable recipe.
These crispy rice treats are just exactly like the classic ones you remember from when you were a kid. Here's how to make plant-based Rice Krispie treats!
- 2.5 cups Plant-based marshmallows (such as Dandies)
- 3 cups Crispy rice cereal
- 2 tbsp Plant-based butter substitute
- 1 tsp Vanilla extract
Line a small square or rectangular baking pan with parchment paper. A loaf pan works well for this recipe.
Melt the butter over medium heat in a large saucepan, then add the marshamallows and stir continuously until they are completely melted as well.
Turn off the heat and add the vanilla. Stir to incorporate.
Add the crispy rice cereal and stir until everything is evenly coated in the marshmallow mixture.
Using a non-stick rubber spatula, pull the mound of marshmallow-coated cereal out of the saucepan and into the parchment-lined baking pan. Use the spatula to press the mixture down into the pan and mold it into place. Smooth and flatten the top as much as possible.
Allow the Rice Krispie treats to set and cool, then turn them out of the pan and cut them into large or small squares.
Will keep well in a sealed container at room temperature for about a week.
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