Ooey Gooey Vegan Rice Krispie Treats Recipe

This is the best vegan rice krispie treats recipe ever! A special trick helps them come out so ooey gooey, with a bonus adaptable recipe.

We love these simple delicious treats and I know you will too! There is definitely a method to get them nice a gooey!

But wait, rice crispy treats are made with marshmallows and butter, which are definitely not plant based. So how do you do it? Thankfully there are vegan marshmallows and mild nut butters that work just as well to create this classic dessert. And, I even came up with a recipe that doesn't even use marshmallows!

Ingredients

The handful of ingredients needed to make homemade vegan rice krispie treats are:

• Vegan marshmallows
• Rice Cereal
• Vanilla extract
• Cashew Butter
• Sea salt
• Vegan Butter

How to Make Vegan Rice Krispie Treats

These homemade treats are so easy to make, just melt, mix, rest, and eat! Here's what to do:

1. Put the marshmallows and salt in a large pot and slowly melt over low heat stirring continuously.
2. Mix in the cashew butter, extra marshmallows and vanilla. Then remove from heat and add in the rice cereal.
3. Pour into the baking dish and gently press down.
4. Let them rest then pull out the parchment paper and cut.
5. Enjoy!

Flavor suggestions

Elevate the flavors and mix things up by trying the following mix ins and toppings:

• Chocolate syrup or chocolate frosting
• Sprinkles
• Peanut Butter
• Nutella
• Crushed Oreos
• Try a dash of other extracts or spices like mint, pumpkin spice, cinnamon, or ginger.

Tips and tricks

The following suggestions will come in handy when making your own homemade rice crispy treats:

• Lining the pan with parchment paper is optional but will make the treats easier to remove.
• Do not press too hard, or the treats will get too dense and hard.
• Use fresh marshmallows, it will definitely make a difference in the end result.
• Make sure your cashew butter is runny so that it melts smooth. Instead of store bought, you can make your own by putting cashews in a food processor and blending until smooth and runny.
• Cashew butter offers a nice richness. However, you can leave it out and use all marshmallows instead.
• Any nut butter will do, but the cashew butter gives the creamiest neutral flavor. Other nut butters have stronger flavors that will come through. Almond is my second choice.
• You can also use regular dairy free butter instead of the nut butter.
• The version without marshmallows will not be gooey like the traditional version. Adjust the ingredients to get the texture you prefer.
• For the marshmallow free option you’d need 4-5 tablespoons if using all butter. You can also sub with 6 tablespoons coconut butter or 3-4 tablespoons coconut oil.
• Do not refrigerate the treats, they will get hard.
• You can however freeze them! Wrap up the treats in plastic wrap and place in a freezer safe airtight container and freeze for up to 3 months.

Common Questions

More Vegan Dessert Recipes

Satisfy your sweet tooth with these fabulous plant based recipes:

• Pumpkin Chocolate Chip Cookies
• Homemade Vegan Jello
• Gluten-Free Vegan Brownies
• Baked Churros
• Healthy Peanut Butter Cups
• Vegan Snickerdoodles
• Millionaire Shortbread

Ooey Gooey Vegan Rice Krispie Treats Recipe

Sophia DeSantis

This is the best vegan rice krispie treats recipe ever! A special trick helps them come out so ooey gooey, with a bonus adaptable recipe.

5 from 1 vote

Print Recipe Pin Recipe Shop Ingredients

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Cool 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 74 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups vegan marshmallows , about one 10 ounce bag
• 1 teaspoon vanilla extract
• Pinch sea salt
• ¼ cup runny cashew butter , can also use almond (see note)
• 1 tablespoon vegan butter , optional to make it easier to work with
• 3 cups crispy rice cereal

To make without marshmallows (see note):

• ½ cup brown rice syrup , not maple syrup
• ½ cup cashew butter , can also use almond (see note)
• 2-3 tablespoons sweetener of choice , optional if you want it sweet like the marshmallow kind
• 1 teaspoon vanilla extract
• Pinch sea salt
• 3 cups crispy rice cereal

Instructions

 

• Prepare a square baking dish (8 or 9 inches) with oil/butter or parchment paper. I like parchment because it is easy to lift out after they cool.
• Put 2 cups of the marshmallows and salt (and butter if using) in a large pot and slowly melt over low heat. Stir continuously with a spatula to avoid it burning. You can add water to thin out a bit. Start with 1 tablespoon. Turn the heat down if it starts to burn. Be patient, it will take a little bit for the marshmallows to melt (especially vegan ones) but they will. Takes between 3-7 minutes depending on the stove top.
• Once they are almost melted, add in cashew butter, extra cup of marshmallows and vanilla. Mix well. Adding some marshmallows here helps give extra chunks of gooeyness. You can add them all together at the start if you prefer.
• When the extra marshmallows just start to get soft, remove from heat, add in the rice cereal and mix again to combine. Keeping stirring until everything is mixed well.
• Pour into the prepared baking dish and gently press down to shape them and get them in. You can use your fingers dipped in water, the back of the spatula or even a small sheet of parchment to do this so you don’t get sticky. Careful as it will be hot. Do not press hard or it will pack it in and make your end result hard.
• Let rest on the counter for about an hour then remove, cut and serve! If you refrigerate the end result will be harder.

Notes

• The cashew butter needs to be runny so that it melts smooth. If you can’t find cashew butter you can always make it by putting cashews in a food processor and blending until smooth and runny.
• I use cashew butter because it helps give some richness to the end result. If you prefer to use all marshmallows, you can leave it out.
• You can use any nut butter but the cashew gives the creamiest neutral flavor. Other nut butters are good but you will taste them, almond is my second choice.
• You can also use regular dairy free butter instead of the nut butter.
• For the marshmallow free option you’d need 4-5 tablespoons if using all butter. You can also sub with 6 tablespoons coconut butter or 3-4 tablespoons coconut oil.
• If you are making without marshmallows, it will not be gooey like traditional rice Krispie treats. Adjust the ingredients to get the texture you prefer.
• Using fresh marshmallows makes a difference in the end result, especially if using vegan ones.
• Nutrition facts are for the marshmallow variety.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 74kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 30mgPotassium: 27mgFiber: 1gSugar: 5gCalcium: 2mgIron: 1mg

Nutrition and metric information should be considered an estimate.

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