Chai Rice Krispie Treats (Vegan)
A Fall spin on an American classic, Rice Krispie treats, but made vegan! These Chai Rice Krispie Treats are made with organic crispy brown rice cereal, vegan marshmallows, plant-based butter, a splash of oat milk and spiced with chai spice for an easy, crunchy Fall dessert!
Rice Krispie Treats… such an easy, popular sweet treat. Somehow they never get old, I can always go for marshmallow crispy treats! In this recipe, we’re flavoring the gooey, melted marshmallows with chai spice not only to switch it up a bit, but also to make these crunchy squares perfect for Fall.
The Ingredients
Vegan Marshmallows. These vegan marshmallows are the ones I like best. You can purchase them at Whole Foods, another health food store, or on Amazon (where I buy them).
Plant butter. You can use whatever plant-based butter you like best. I like to use Miyoko’s European Style Cultured Vegan Butter.
Crispy Rice Cereal. You can use whatever crispy rice cereal you’d like, however, make sure it’s very similar to the Rice Krispies brand. I like to use Organic Gluten-Free Brown Rice Crisps from Whole Foods, or I also like One Degree Organics Sprouted Brown Rice Crisps. Don’t use rice puff cereal, they will become soggy.
Chai spice. You can purchase chai spice (what I recommend) or you can make your own. You will need tablespoon of chai spice. I have to admit, I don’t enjoy chai spiced desserts enough, but I do have these delicious Grain-Free Chai Cupcakes on the blog that I think you’ll love!
Plant milk. By adding a splash (2 tablespoons to be exact), of plant milk, you allow the vegan marshmallows to become extra smooth and creamy to better mix in with the crispy rice cereal. This is usually an ingredients you omit when making traditional Rice Krispie treats, but because there isn’t any gelatin used in the vegan marshmallows, I find that it helps with texture and taste.
To make these Chai Rice Krispie Treats, melt the butter in a large stockpot over medium heat with the plant milk and chai spice. Add the vegan marshmallows and stir until melted and gooey. Remove from heat and fold in the crispy rice cereal until it’s all covered by the marshmallow mixture. Gently press into a square baking dish/pan and allow them to cool for an hour. Slice and enjoy!
If you’ve had Rice Krispie Treats before, don’t expect these to have an identical gooey marshmallow texture. They won’t pull apart and have those sticky strings of marshmallows or as light and airy as a texture because they are made without gelatin (vegan marshmallows). But they are still delicious and taste like a Rice Krispie treat! I actually like to keep them stored in the fridge to keep them extra crispy.
Let me know what you think about this simple Autumn dessert recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover these Vegan Chai Rice Krispie Treats! Tag me on Instagram, Facebook, or Pinterest if you make it!
Vegan Chai Rice Krispie Treats
A Fall spin on an American classic, Rice Krispie treats, but made vegan! These Chai Rice Krispie Treats are made with organic crispy brown rice cereal, vegan marshmallows, plant-based butter, a splash of oat milk and spiced with chai spice for an easy, crunchy Fall dessert!
Ingredients
- 7 tablespoons plant based butter
- 2 tablespoons plant milk
- 1 tablespoon chai spice
- 20 ounces vegan marshmallows
- 6 cups crispy rice cereal
Instructions
Melt the butter in a large stockpot over medium heat with the plant milk and chai spice. Add the vegan marshmallows and stir until melted and gooey. Remove from heat and fold in the crispy rice cereal until it’s all covered by the marshmallow mixture. Gently press into a square baking dish/pan and allow them to cool for an hour. Slice and enjoy!
*note: I really liked these chilled in the fridge! They aren’t your typical gooey Rice Krispie treats because they are vegan, but they are still delicious!
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
