Chocolate rice krispy treats

Rice Krispy Treats were a childhood staple in my home, but admittedly it’s been quite some time since I’ve indulged in the nostalgic treat. I have yet to find a tasty, gluten-free and “clean” version of these on the market, so I decided to recreate the classic recipe and add a little flair.

These Chocolate Rice Krispy Treats are gluten-free, dairy-free, and vegan. Here’s how to make them:

Ingredients

• 2.5 cups of One Degree Organic Sprouted Brown Rice Cocoa Crisps

• One 10oz. bag of Dandies Vegan Marshmallows

• 4 Tbsp vegan butter or 2 Tbsp coconut oil

• 1 Tbsp water

Instructions:

• Add the butter, water, and marshmallows to a large pot

• Turn on your stove to medium-low heat and cover the pot for 2 minutes.

• Remove the cover and continuously stir the contents until it is smooth and thoroughly combined (this will take around 5 minutes).

• Once combined, remove from the heat and immediately add the cereal into the pot

• Fold in the cereal until it’s completely coated in the marshmallow mixture

• Pour the contents into a parchment paper-lined 9x9 pan and spread it into an even later

• Let the Chocolate Rice Krispy Treats cool completely for about 10 minutes and cut into squares

These can be stored at room temp in an air-tight container for up to 5 days, although they taste freshest within 2 days after making them. Also, please note that you can substitute any of these ingredients, but my favorite brands are linked above.

Enjoy!

Sincerely Yours,

Allie

Head of the Edible Table