Vegan, gluten-free, no-bake, super quick and easy to make.
I’m sure everyone has enjoyed the chewy delight that is a rice krispie treat, and if you haven’t, you’ve been missing out!
These rice krispie treats are essentially puffed rice, mixed with butter and marshmallows to form a sticky, crispy mixture.
They are extremely versatile, make them any flavour you want, including different shapes with endless variety of decoration!
Watch me make these treats here.
What is a rice krispie treat?
Rice Krispie Treats are a commonly made through combining Rice Krispies or a puffed rice cereal together with butter and marshmallows.
As it’s spooky season, I wanted to create something that is super easy to make, no bake and would be great for kids to get involved with making too.
These spook-tastic ‘mummy’ treats take less than 10 minutes to make with absolutely no baking required.
How to make rice krispy treats vegan?
You’ll want to hunt down a vegan block butter.
My two favourite vegan friendly butters are ‘Flora Plant Based Block’ and ‘Naturli Block’. Both are vegan, delicious and great to bake with!
Next, vegan marshmallows. There are countless vegan friendly Marshmallows out there but my personal favourites are ‘Dandies Vanilla Marshmallows’.
These taste identical to the non-vegan marshmallows, and melt perfectly! In fact, you literally can’t tell the difference! They also have the most delicious vanilla flavour which helps flavour these little treats!
Check out my Halloween cakes:
Notes*
What is Aquafaba:
Aquafaba is the water from a can/tin of Chickpeas. The Chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and royal icing. You can get aquafaba in a carton for easy use. Check it out here.
Vegan Marshmallows
I used Dandies Vanilla Marshmallows for this recipe.
What white chocolate do i use?
My favourite vegan white chocolates are Sainbury’s Own Dairy-free White Chocolate , iChoc and Moo Free.
Preparation: 5 minutes
Chilling time: 10 minutes
Serves: 8-10 (depending on your size)
Level: Easy
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Ingredients for the rice krispies
- 40g of dairy-free butter
- 200g of vegan vanilla marshmallows
- 130g of rice krispies (puffed rice cereal)
- 200g of dairy-free white chocolate
Ingredients for the eyes
- 4 tablespoons of icing sugar
- 1 tablespoon aquafaba (chickpea brine ) see notes*
- Black food gel
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Method (eyes)
1. Line a baking tray with grease proof paper. set aside.
2. In a small bowl, sift in the icing sugar and pour in the aquafaba. Stir until it’s a thick white paste. If it’s too runny, add more icing sugar. If it’s too thick, add a splash more aquafaba. You want it to resemble tooth paste.
3. Transfer 3/4 of the royal icing into a piping bag with the tip snipped off.
4. Dye the remaining 1/4 with black food gel.
5. Pipe a small round dot on the lined tray (making the sclera). Pipe out all of the white dots. Allow to dry for 20 minutes, until you can touch the top of them and it not be sticky.
If you apply the black when the white is still wet, the black will bleed into the white making a grey eye.
6. Pipe a small black dot in the middle of the white dots. Leave to dry fully. I leave mine at room temperature to dry overnight.
Method (rice krispy treats)
1. Line an 8 x 8 inch square pan with grease proof paper. Make sure the paper is hanging either side of the tin. This makes it easier to remove the slab when ready.
2. In large saucepan / pan, melt the dairy-free butter and marshmallows over low heat. Stir with a wooden spoon until completely melted. Remove from heat. This mixture can burn easy, so keep an eye out.
3. When the mixture is sticky, quickly add in the rice krispies. Stir until well coated.
4. Press the mixture into the lined tin with a lightly oiled spatula. Make sure it’s compact. You want to be quick with this step as the marshmallow sets quite quickly which will make it hard to spread out in the pan.
Set aside to cool for 5 minutes then transfer into the fridge for 10 minutes to set.
Once set, using a sharp knife, cut into medium sized rectangles.
Set aside.
5. Add the dairy-free white chocolate into a heat proof bowl. Fill a medium sized saucepan 1/4 full with water. Place the saucepan on the hob over low / medium heat, and add the bowl on top. This creates a bain-marie. Allow the white chocolate to melt.
6. Dunk the rice krispie treats into the white chocolate and place on grease proof paper. As the rice crispy treats are chilled, the chocolate will set quickly.
7. Transfer left over white chocolate into a piping bag and pipe lines all over the rice crispy treats in a zig zag motion (as seen in the photos).
8. While the chocolate is still wet, press two royal icing eyes into the middle of the rice krispies.
Serve and enjoy!
To store:
These treats need to be stored in a sealed container in the fridge. Make sure it’s air tight.
Enjoy within a few days of making.
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hello, thank you for this recipe! it’s the only one with a lot less liquid from aquafaba, because I don’t want the dessert to get soggy quickly. I was wondering how long these last or are they serve immediately? I need to make a potluck dessert, and I’d like to make them the night before (24 hours shelf stable)?