“Healthy” versions of certain treats don’t always turn out the way you planned. Sugar-free cookies with chemical-tasting sweeteners, crumbly bean brownies, hockey-puck cakes – ick! If you’re tired of dessert disasters, skip the complicated stuff and stick to the classics. With brown rice cereal, a little coconut oil and a bag full of fluffy, melt-in-your-mouth vegan marshmallows, you can easily recreate a childhood favorite that tastes just as good as you remember!
Crispy Rice Treats
Vegan “Classic” Version:
6 cups brown rice cereal
1 10-oz bag vegan marshmallows
3 Tbsp. coconut oil
½ tsp. vanilla extract
Sunflower-Honey Version (not vegan):
4 cups brown rice cereal
1/3 cup sunflower seed butter
½ cup raw honey
Topping options:
1/3 cup dark chocolate chunks, melted
2 T. toasted coconut chips
Coarse sea salt, to taste
Directions (Vegan “Classic” Version):
1. In a medium-sized pot on medium heat, melt together marshmallows, coconut oil and vanilla.
2. Stir in brown rice cereal and mix until all of the cereal is well coated.
2. Line a 9×13 pan with parchment paper.
3. Carefully pour mixture into pan and press with back of a wooden spoon to create an even layer.
4. Allow to cool before cutting.
5. Top with melted chocolate, toasted coconut and sea salt if desired.
6. Store leftovers covered at room temp up to 2 days.
Directions (Sunflower-Honey Version):
1. In a medium-sized pot on medium heat, melt together sunflower seed butter and honey.
2. Stir in brown rice cereal and mix until all of the cereal is well coated.
2. Line an 8×8 pan with parchment paper.
3. Carefully pour mixture into pan and press with back of a wooden spoon to create an even layer.
4. Allow to cool before cutting.
5. Top with melted chocolate, toasted coconut and sea salt if desired.
6. Store leftovers covered at room temp up to 2 days.