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Three white chocolate crispy treat bars with dried raspberries stacked on each other, tied together with twine.

Vegan White Chocolate Rice Crispy Treats

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4.6 from 7 reviews

  • Author: Lindsay Cotter
  • 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!

Ingredients

Scale
  • 1 1/4 cups raw coconut butter, chopped + extra for coating (see notes)
  • 2 Tablespoons (60g) cashew butter or sunflower seed butter
  • 1 cup (120g) powdered sugar or powdered sugar substitute, sifted
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract
  • 2 1/4 cups unsweetened puffed rice cereal
  • 1/2 to 1 cup freeze dried berries, crushed into small pieces

Instructions

  1. Line an 8×8 or 9×9 inch square pan with parchment paper or spray generously with nonstick cooking spray. Set aside.
  2. Add the chopped coconut butter to a heat-safe bowl and place it on top of a medium-sized saucepan with 1 cup water in it or enough water to cover 1″ up from the bottom of the saucepan. Be sure the bowl is not touching the water. This setup creates a homemade double boiler. Bring the water to a simmer not a full boil.
  3. Stir the coconut butter gently with a silicone spatula over the hot water to melt. Once melted, whisk in the nut butter, sugar, salt and vanilla extract. The batter will be thick, but keep stirring over the heat until combined. Set aside. (See notes for using the white chocolate for other uses.) 
  4. Remove from the heat and stir in the freeze dried raspberries and puffed rice cereal. Spoon into the prepared pan and press down with the back of the spoon.
  5. Chill in the fridge for 30 minutes or until the bars are set. Cut and dip in white chocolate (see notes) and sprinkle with crushed freeze dried berries, if desired.
  6. Let the chocolate cool again before eating or storing. Store in an airtight container in the fridge for up to 5 days.

Notes

Cooking Tips – If wanting to dip the rice crispy treats in vegan white chocolate after chilled, make an additional batch. We don’t recommend doubling the recipe as it will not mix thoroughly. To make homemade chocolates, allow the white chocolate mixture to cool briefly before transferring to a measuring cup and pouring into molds. For a refined sugar free option use monk fruit powdered sugar. Crush freeze dried fruit by placing in a ziploc bag and pounding with a spoon or pulsing in a food processor.

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: desserts
  • Method: no bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 148
  • Sugar: 12.7 g
  • Sodium: 246.9 mg
  • Fat: 7.4 g
  • Saturated Fat: 5.4 g
  • Carbohydrates: 20.2 g
  • Fiber: 2.1 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg

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Find it online: https://www.cottercrunch.com/vegan-white-chocolate-raspberry-rice-crispy-treats/