Easy Vegan Chocolate Rice Krispie Treats
These Easy Vegan Chocolate Rice Krispie Treats come together in under 20 minutes and make the perfect simple, dairy-free dessert. Made with wholesome ingredients and topped with chocolate ganache, this healthier twist on the classic treat is just the sweet bite you need for holidays, parties, or cozy nights at home.
Servings: 12 squares
Calories: 268kcal
Equipment
- 1 8x8 casserole dish, lined with parchment paper
- 1 large pot *for the rice krispie mixture
- 1 small saucepan *for the ganache top layer
Ingredients
- ⅔ cup vegan butter
- 10 ounces vegan marshmallows *about 1 bag
- 1 teaspoon vanilla extract
- 4½ cup chocolate brown rice cereal *I found mine at Sprouts/Whole Foods
For the top ganache layer
- 1 cup vegan chocolate chips
- ⅓ cup canned coconut milk, refrigerated for 24 hours *use the hard top portion
- 1 teaspoon vanilla extract
Instructions
- Line an 8×8 pan with parchment paper and spray with a non-stick cooking spray such as coconut oil spray.
- Melt the vegan butter in a large pot on the stove over medium heat. Stirring often. Then, add the marshmallows and stir until creamy and completely melted. Remove the pot from the heat and stir in the vanilla.
- Immediately add the chocolate brown rice cereal to the pot and stir until everything is combined and well coated.
- Pour the rice krispie mixture into the prepared square pan. Use a spatula or a piece of parchment paper or wax paper to press it down into an even layer. Place the pan in the fridge while you make the top chocolate ganache layer.
- Add all of the ganache ingredients to a small saucepan. This includes chocolate chips, coconut milk, and vanilla. Heat over medium heat, stirring consistently until it becomes smooth and creamy.
- Pour the melted ganache over the top of the rice krispie treats. Use a spatula to spread it out, and evenly coat the top of the rice krispie treats. If desired, sprinkle with flaky sea salt, sprinkles, or crushed candy cane. Place the pan in the fridge for about an hour.
- Remove, cut into 12 even squares, and enjoy.
Notes
Storage:
Lift the cut squares using the parchment paper and place them into an airtight container. Store them in the fridge for up to a week.
Tips + Modifications:
Make sure to refrigerate the canned coconut milk for 24 hours.
Any crispy cereal will work. You can use crispy brown rice crisps, crispy white rice cereal, or traditional rice krispie cereal.
Only use mini marshmallows. Large marshmallows won't melt properly.
Melt the marshmallows slowly. If you heat them too quickly at too high of heat, they will burn!
Use parchment paper to press the rice krispie mixture evenly into the pan instead of your hands for a less messy option.
Turn them into holiday treats by sprinkling holiday sprinkles or crushed candy canes over the melted ganache before placing them in the fridge.
For smaller treats, cut them into smaller squares!
Nutrition
Serving: 1square | Calories: 268kcal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 101mg | Potassium: 31mg | Fiber: 1g | Sugar: 21g | Vitamin A: 479IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 1mg