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vegan rice crispy treats

These rice crispy treats are a crunchy, sweet and vegan alternative to the original.
Course Dessert
Prep Time 15 minutes
Passive Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 bars


  • 1 tbsp coconut oil (for greasing the pan)
  • 3.5 cups crispy rice ( I used Nature's Path brand)
  • 1/4 cup brown rice syrup
  • 1/4 cup maple syrup
  • 1/2 cup cashew butter
  • 1 tbsp vanilla
  • 1 tbsp chia seeds

Chocolate Drizzle (optional)

  • 1/2 tsp coconut oil
  • 1/3 cup dark chocolate
  • sprinkle of sea salt


  • Grease an 8x8 pan with the 1 tbsp of coconut oil. Add 3.5 cups of rice puffs to a food processor. Pulse a few times to break the puffs into small pieces. You don't want the puffs to be too fine. But I found when making these smaller pieces are better. Pulse for 10 seconds 2-3 times.
  • Add the puffs, nut butter, sweetener, vanilla, and chia seeds to a bowl. Mix thoroughly until the mixture sticks together. You may need to use your hands to fully incorporate the mixture.
  • Pour the puff mixture into your greased pan. Using the back of a metal spoon or a metal measuring cup and your hands, press firmly down of the mixture. Place in the freezer for 1 hour.
  • Prepare the chocolate drizzle with 10 minutes left in the freezing time.
  • Add the coconut oil and the chocolate to a saucepan and place over low heat. Stir while the chocolate melts. Take the puff squares out of the freezer. Remove from the pan and cut into 9 squares. Place the squares on a cooling rack with a piece of parchment paper underneath to catch excess chocolate. Using a spoon, drizzle the chocolate over the squares. Place back in the freezer for at least 15 minutes.
  • Store the rice crispy treats in the freezer.


  • You can use 1/2 cup of maple syrup and leave out the brown rice syrup. I found the brown rice syrup just adds a little extra stickiness to hold the bars together.
  • Any nut butter should work here, it may just alter the taste. Note, I've only tested with cashew butter.