Dessert
Almond Butter Rice Crispy Squares (Vegan)
Ingredients
Makes ~12 squares · Keeps 4 days in fridge
- 1¼ cups brown rice puffs cereal
- 2½ tbsp chunky almond butter
- 2 tbsp virgin coconut oil (or vegan butter)
- ½ bag Dandies vegan marshmallows, chopped
- 2 tbsp mini vegan chocolate chips
- 1 tbsp pure maple syrup (plus extra for drizzle)
- 1 tsp pure vanilla extract
- Sprinkle pink Himalayan salt
Method
- In a small saucepan over low-medium heat, melt together the almond butter, coconut oil, and chopped Dandies marshmallows, stirring constantly.
- Add the vanilla extract, maple syrup, and salt. Mix until smooth and combined.
- Fold in the rice puffs and stir until evenly coated.
- Transfer the mixture to a parchment-lined baking pan and press flat with the back of a spoon.
- Top with chocolate chips and a drizzle of maple syrup. Refrigerate for at least 30 minutes until set before cutting into squares.