You know how most people either have a sweet tooth or crave salt. Well, I come from a family of sugar fanatics. When my family throws a party, it’s all about the dessert. Our attitude is who cares about the chips, bring on the pie!
My soon to be sister-in-law, Linda, however; is a salt chica. I’ve watched her pass on sweets again and again at gatherings. I don’t get this! How can anyone say, “No” to brownies when they’re right in front of your face?
Despite Linda’s subtle sweet tooth, she has a thing for Rice Crispy Treats. I used to make them occasionally when she visited, but not since going plant-based. She’s asked about them, but I’ve told her that marshmallow’s aren’t vegan. Of course I knew there were vegan marshmallow’s, but I was uncertain about them. Would they melt like regular marshmallows? And would they taste good?
I’ve been vegan long enough now, however; to know that you can make delicious substitutes for almost any food. So, for Linda’s birthday I decided to make her vegan Rice Crispy Treats. The first recipe I stumbled upon was Leanne Vogal’s 5 Ingredient Rice Crispy Treats, and I did a double take when I read the ingredients. There were no marshmallows!
Two years ago I would have found another recipe, but since going vegan I’ve made chocolate mousse with avocados, brownies with black beans, chocolate cake with beets and hot chocolate with dates. These recipes are all fab, so why not marshmallow-free Rice Crispy Treats?
I made a batch and they were wonderful! Despite the fact that they’re healthier than regular Rice Crispy Treats, they still tasted great. They weren’t as sweet as the old school ones, they were more refined, grown up if you will. Just sweet enough to feel like an indulgence.
The recipe called for sunflower butter which I almost replaced with peanut butter but ended up following the recipe exactly. The sunflower butter worked, but I’m still curious how they would turn out with peanut butter or even vegan Nutella. I’d also omit the flax seeds next time. The only thing they seem to add to the recipe is healthy fats (which I already get plenty of). I’d also add nuts or other mix-in’s next time too.
The photo I used is Leanne Vogals, by the way. Her photo is a thousand times better than mine!