These vegan raspberry rice crispy treats are a grown-up twist on the nostalgic classic. Naturally sweetened with maple syrup and coconut butter, studded with tangy freeze-dried raspberries and finished with a rich dark chocolate topping, they’re the perfect no-bake treat for snacking, sharing or dessert prep.

0 from 0 votes

Raspberry Rice Crispy Treats With Chocolate (Vegan)

Prep Time 1 hour

Total Time 1 hour

Servings 12

Calories 217 kcal

Ingredients

Rice crispies

1/2 cup coconut butter softened
1/2 cup maple syrup
1/3 cup cashew butter
1 tsp. vanilla extract
1/4 tsp. sea salt
4 cups crisp rice cereal
1/2 –1 cup freeze-dried raspberries lightly crushed

Topping

1 cup vegan chocolate chips melted

Instructions

Line 8×8-in. baking dish with parchment paper and set aside.
In small saucepan over low heat, combine 1/2 cup coconut butter, 1/2 cup maple syrup and 1/3 cup cashew butter. Stir continuously until fully melted and smooth. Remove from heat and stir in 1 tsp. vanilla extract and 1/4 tsp sea salt.
Place 4 cups crisp rice cereal in large mixing bowl. Pour warm mixture over cereal and gently fold until evenly coated. Fold in freeze-dried raspberries.
Transfer mixture to prepared pan. Press down very firmly and evenly to compact bars.
Refrigerate for 45–60 minutes, or until fully set.
Melt 1 cup vegan chocolate chips. Drizzle or spread evenly over chilled bars. Return to refrigerator for 10–15 minutes until chocolate sets.
Lift bars out using parchment paper and slice into squares.