Yes, now you CAN eat rice krispie treats if you do not eat gelatin! No animal products involved in the making of these AMAZING + YUMMY + EASY Vegan Rice Krispie Treats. Customize these with drizzled peanut butter, melted vegan chocolate, sprinkles OR cut them into shapes with cookie cutters! Perfect for birthdays + holidays!
Tara’s Tips For Perfect Vegan Rice Krispie Treats:
- Just like the original version of these, this gelatin-free version is not hard to make! Watch the marshmallows and don’t brown them in the pan (ha ha, I did that once). Keep the heat low-medium.
- Remove the marshmallows from heat when they “puff” and spread in the pan. Stir constantly while they are on the heat.
- If you can … use brown rice krisps, they taste the same! Plus, they have a vastly better nutritional profile.
- Choose your ingredients wisely. I included the brands below that I have had good success with.
- Chill them in the refrigerator for 15 minutes for them to set before you cut them or shape them. If you are in a hurry, they will set in the freezer in 5-7 minutes.
Choosing a Pan Size
I use a 9×9 pan because we like a hearty rice crispy 🙌🏻 to sink our teeth into. If you are using cookie cutters or want more squares but thinner, then go with a 9×13 pan. The measurements in this recipe do well with either size.
Vegan Rice Krispie Treats
Gelatin-Free!?!?! No animal products involved in the making of these AMAZING + YUMMY + EASY Vegan Rice Krispie Treats. Customize these with drizzled peanut butter, melted vegan chocolate, sprinkles OR cut them into shapes with cookie cutters! Perfect for birthdays!
Ingredients
- 6 cups brown or white rice krispies (I use Barbara’s)
- 4 tbsp vegan butter (I use Miyoko’s)
- 10-ounce bag of vegan marshmallows (I use Dandies)
Directions
- Step 1 Line 9×9 pan with parchment paper or lightly spray with oil if you use oil, set aside.
- Step 2 Measure out your brown rice krispies in a large mixing bowl, set aside.
- Step 3 Place vegan butter and vegan marshmallows in a non-stick pan + heat over medium-low heat until marshmallows become gooey. Warning: don’t overcook the mixture. Vegan marshmallows do not melt as quickly like their non-vegan counterparts down into a thick liquid. Turn off the heat when you start to see them start puffing up.
- Step 4 Add the heated marshmallow mixture to the krispies bowl + gently incorporate them stirring + coating the krispies. I use my hands (after washing them ☺). Makes this step a lot easier.
- Step 5 Topping ideas: drizzle with melted vegan chocolate and/or peanut butter, sprinkle top with colored sprinkles or chocolate chips.
- Step 6 Cover + place pan in refrigerator for 15 minutes or until your rice krispies harden. You can then cut them into squares or use cookie cutters to cut into shapes.
- Step 7 Store leftovers (if you have any!) in an airtight glass container for up to 3 days.
❤Did you make these Vegan Rice Krispie Treats? Leave a comment below! We love comments ❤
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These look so good!