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.
Meg says
Hi Dreena! I was wondering if it is okay to use pumpkin or pumpkin spice in this recipe at all? Thanks!
Dreena says
Hi Meg,
You can add pumpkin spice for sure, would add a lovely flavor twist. I wouldn’t add pureed pumpkin, it will add too much moisture to the mix.
Roxanne says
Hi! I only managed to find AgarAgar flakes at my foodstore. If i process it in the food processor to have a powder would that work the same? 🙂
Dreena says
Hi Roxanne, yes, if you grind it in a blender, coffee/spice grinder or otherwise until very powdery – will work fine!
nicholas charalambous says
can i use mashed up banana instead of the sugar?
Dreena says
Nicholas, you can omit the granulated sugar, I have, and they are still nicely sweet with the brown rice syrup. Using mashed banana will change the texture, you’ll have a different result altogether.
Kim O says
should these stay chilled until serving? I just made a batch and will bring them to a party tomorrow. Just wondering where to keep them overnight. I sprinkled crushed candy cane on top for a little holiday pizazz
🙂
Dreena says
Hi Kim, yes, I keep them refrigerated. The texture is best, plus it helps keep them fresher. Love the idea of the candy canes on top!! Have a great party!
Sharon @BigCityVegan says
Wow Dreena these look so great. Beautiful photos! Need to learn how to take better food photos. Every time I see yummy ones like yours I’m reminded I need to get on that! 🙂
I’m totally making these. Love that you don’t need to rely on vegan marshmallows which are not so readily available, even in the big city.
Wondering how Brazil nuts would be or peanuts. Hmmm.
Thanks so much for this recipe! 🙂
Dreena says
Aw, thanks Sharon! I don’t think I’m a terribly skilled photographer, so I appreciate that compliment! Hope you try them – and love ’em! 😀 xx