These vegan Rice Krispie Treats are made with healthy ingredients! If you want to enjoy some homemade Rice Krispie Treats with no marshmallows and no peanut butter, you’ve come to the right place.
Yes, you can make vegan rice Krispie treats and make them with much healthier alternative ingredients! And I have the easy recipe for you 😍
Rice krispie treats have been a childhood favorite for decades. We all remember them growing up, don’t we? A classic cookie treat that’s fun for kids, easy to make, and loved by all.
However, the original recipe is made with butter and marshmallows. If they are vegan, they are made with margarine and vegan marshmallows.
What makes these healthy Rice Krispie Treats different?
I’m here to show you how to make Krispie treats without vegan butter, without vegan margarine, and without vegan marshmallows!
Crazy talk?
Nope. Recipe magic!
See, when I developed this recipe, vegan marshmallows were just coming on to the vegan market. They weren’t available in many stores or online.
I wanted to create a recipe using more common pantry staples. Plus, I knew I could make vegan rice krispie treats just a little healthier than with margarine and vegan marshmallows!
In eat, drink & be vegan, I created two vegan recipes of rice krispie treats. The first version was more ‘traditional’, using vegan marshmallows. Then, another using macadamia butter.
Later, when creating recipes for Plant-Powered Families, I created a nut-free version of this krispie treats recipe (now my favorite)!
Today, I’m sharing both the nut-free and original versions of my rice krispie treats.
In this video, I show you how to make the original version using macadamia nut butter.
Macadamia nut butter is ahhhmazing, but can be difficult to find. So, if you cannot get your hands on it, try a raw cashew butter.
Or, just go with the version, below. The treats hold together even better and have become my favorite version!
Enjoy the treats! x Dreena
Healthy Rice Krispie Treats (vegan & gluten free)
Ingredients
- 1/3 cup coconut butter (not oil, see note) OR 1/2 cup macadamia nut butter (see note)
- 1/2 cup brown rice syrup or coconut nectar, see note
- 3 tbsp unrefined sugar can reduce or omit, to taste
- 1/4 tsp sea salt
- 1 – 1 1/2 tsp pure vanilla extract
- 3 1/2 – 4 cups natural brown rice crisp cereal
Instructions
- Line an 8×8-in (20×20-cm) pan with parchment paper.
- In a large saucepan on low-medium heat, combine coconut butter or macadamia butter, syrup, sugar, (agar if using macadamia nut butter), salt, and vanilla.
- Stir continually as mixture heats is fully dissolved (reduce heat if mixture starts bubbling).
- Remove from heat and stir in cereal, making sure to fully incorporate with nut butter mixture.
- Transfer mixture to pan and press in evenly (use an edge of parchment paper to press without sticking).
- Refrigerate to cool completely, then cut into squares. Makes 16 squares.
Notes
- Macadamia Note: If you don’t need these nut-free, use macadamia nut butter or raw cashew butter. If using nut butter, it’s helpful to add 1/4 tsp agar powder with the mixture before adding the cereal.
- Use coconut butter, not oil.
- Brown Rice Syrup Note: Don’t substitute with maple syrup! I get this question all the time. It’s not thick and sticky enough. If you need to substitute, only use a thick coconut nectar.
Nicole says
Thank you for the ebook shout-out, Dreena! Lisa and I are so grateful for the support.
I can’t wait to make your Nicer Krispie Squares. I am a big fan of agar 🙂
Dreena says
You’re so welcome, Nicole. I wish you both well with the ebook, and I’ll pop the link on my fb page soon as well. 🙂
Kittee-Bee Berns says
yummy, dreena, yummy!
Sarina @ Earthgiven says
You are right that Lisa is a dear soul! I also bought their ebook and love it. Thanks for the tip to use agar for these Krispy bars!
Dreena says
Sarina, I adore Lisa! Probably a good thing we don’t live nearby, I might smother her. 😉 Hope you find the agar useful – thanks!!
Janae @ Bring-Joy says
Dreena–more videos! You’re a natural in front of camera (& so beautiful!).
Love, love this recipe. Making it TONIGHT w/ my kids.
(I made your almond toffee cookies from LTEV the other night & ate 1/2 the cookie dough before I even baked the cookies, they were so good.)
I don’t know if I have a favorite cookie–I like ’em all!
Dreena says
So hard to choose a favorite, I fully agree Janae! Never a bad thing to eat cookie batter – as long as it’s vegan. 😉 Thank you, super sweet of you to say, btw. xoxo
Lynn says
Oooooh, I LOVE this recipe! You’re right, they’re delicious with macadamia OR cashew butter! I’ve tried almond butter but it doesn’t do them justice. I like to top ’em with melted chocolate chips. Mmmmmm….if I had Crispy Rice in the cupboard I’d be tempted to make them right now! :p
Dreena says
Lynn, why haven’t *I* topped them with melted chocolate?!! On ‘to-do’ list. 🙂 And, yes, almond butter doesn’t measure up to mac or cashew butter for these particular cookies… good, but not great!