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Vegan White Chocolate Rice Crispy Treats


  • Author: Lindsay Cotter
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 9-11 bars 1x

Description

Vegan white chocolate is the key to making allergy-friendly rice crispy treats. With freeze-dried raspberries, the bars make the perfect Valentine’s Day dessert!


Scale

Ingredients

  • 1 and 1/4 cups raw Coconut butter, chopped ( you will need extra if you want to coat the rice crispy treats after making them. See notes)
  • 2 tbsp (60g) Cashew Butter or Sunflower Seed Butter
  • 1 cup (120g) Powdered Sugar, sifted
  • 1 pinch sea salt
  • 1 tsp vanilla extract
  • Non dairy milk – only as needed (2-3 tbsp)
  • 2.25 cups puffed rice cereal
  • 1/2 to 1 cup freeze dried berries (to be crushed)

Instructions

  1. Add chopped coconut butter to a heat safe bowl and place it above a medium sized saucepan with 1 cup or so of water in it. Be sure that the bowl is not touching the water. This setup creates a homemade double boiler. Set the heat so that the water simmers; you don’t want it to boil.
  2. Stir the coconut butter gently with a silicone spatula over the hot water to help it melt. Once melted, mix in the nut butter, sugar, salt and vanilla extract. The batter will be thick, but keep stirring while the bowl is still over the hot water, so that the mixture stays hot. Stir on medium heat until everything mixes in easily and is smooth. Set aside. If you want to keep the white chocolate by itself, see notes.
  3. Place freeze dried berries in a ziplock bag and crush with fist. You may also do this in a bowl or food processor.
  4. Fold in the freeze-dried raspberries and puffed rice cereal, then mix thoroughly with spatula. Spoon into a lined 8×8 or 9×9-inch square pan and press down with the back of a spoon.
  5. Chill for 30 minutes until set, then cut and dip in extra vegan chocolate and crushed freeze dried berries, if desired.
  6. Let the chocolate cool again. Store in airtight container. Best kept in fridge or covered at room temperature for up to 5 days.

Notes

  1. If you want to use any vegan white chocolate by itself to dip the bars into, or to make homemade chocolates, allow the mixture to cool briefly before transferring to a measuring cup for pouring into molds or dipping.
  2. If you want to dip the rice crispy treats in vegan white chocolate after they are chilled, then make an additional batch. I don’t recommend doubling the recipe as it will not mix thoroughly.
  • Category: desserts
  • Method: no bake
  • Cuisine: American

Keywords: vegan white chocolate, rice crispy treats, allergy friendly, gluten free, dairy free, vegan

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