Soft, chewy vegan rice krispie treats perfect for Easter or any occasion. Quick to make, gluten-free, and packed with vegan-friendly flavors. Ideal for festive snacks, family gatherings, or satisfying sweet cravings.
8 cups rice krispies (vegan certified or cornflakes)
2 cups vegan melting marshmallows
2 tablespoons vegan butter substitute (coconut oil or margarine)
1 teaspoon alcohol-free vanilla extract
1 cup vegan chocolate candy melts (optional coating)
1/4 cup coconut yogurt (optional drizzle)
9×13-inch baking pan with parchment paper
Line the baking pan with parchment paper.
In a pot, melt vegan butter substitute over medium heat.
Add marshmallows and stir until fully melted.
Remove from heat and stir in vanilla extract.
Mix in rice krispies to coat evenly.
Transfer to the pan and press firmly into an even layer.
Chill for 30 minutes before cutting into pieces.
Optional: Melt candy melts for coating, refrigerate, then drizzle with coconut yogurt.
Use parchment paper for easy cleanup.
Let mixture cool for at least 30 minutes for firm cutting.
Store in an airtight container for up to 3 days.
Recipe is nut-free by design.