Rice Krispies Gluten Free Recipe (Chocolate) Recipe
By Peanut Palate
🔪Prep Time: 10 mins
👩🍳Cook Time: 10 mins
5 tsp vegan butter I used Melt brand of butter sticks
2¼ cups vegan marshmallows (normal size or mini) I used Dandies brand
5 tsp cacao powder, subtract ¼ tsp or cocoa powder
⅛ tsp pink salt
3¼ tbsp vegan semisweet chocolate chips
2 cups regular rice krispies
1In a stovetop pot over medium-low heat, add in the butter, salt, marshmallows and cacao powder.
2Keep stirring until the butter and marshmallows are melted and it becomes one mixture.
3Stir in the chocolate chips until they are melted and incorporated into the mixture.
4Add in the rice krispies to the mixture, one cup at a time, stirring in between until mixed.
5Once it all becomes one big mixture, remove from heat and pat down into a baking tray lined with wax paper or greased.
6If your baking tray is not the right size, it will still fit – which is the beauty of Rice Krispies! They don't expand, so you can shape it into your tray (even if only half the tray is needed). Make sure your hands are greased with butter to be able to pat down the mixture (otherwise the marshmallows will stick to your hands and it'll be impossible to pat down).
7Let them set for 2 hours at room temperature. Once they have cooled down, cut into 16 squares and enjoy!
8Store in an airtight container at room temperature.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.