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.
Raspberry Rice Crispy Treats With Chocolate (Vegan)
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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
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Line 8×8-in. baking dish with parchment paper and set aside.
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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.
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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.
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Transfer mixture to prepared pan. Press down very firmly and evenly to compact bars.
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Refrigerate for 45–60 minutes, or until fully set.
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Melt 1 cup vegan chocolate chips. Drizzle or spread evenly over chilled bars. Return to refrigerator for 10–15 minutes until chocolate sets.
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Lift bars out using parchment paper and slice into squares.
Notes
Nutrition
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The post Raspberry Rice Crispy Treats With Chocolate (Vegan) first appeared on The Upside by Vitacost.com.