Vegan Rice Krispie Treats & Sweet Potato Hummus Snacks (Video)

Vegan Rice Crispy Treats

Ingredients

• 5 tbsp vegan butter (such as Earth Balance)
• 1 10-oz bag vegan marshmallows (Dandies or another vegan brand)
• 1 tbsp non-dairy milk or water
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 4 1/2 cups brown rice crisp cereal
• 1/4 cup vegan sprinkles

Instructions

• Line a 9×9-inch baking dish with parchment paper (use a smaller pan for thicker bars).
• Melt the vegan butter in a large pot or Dutch oven over medium heat.
• Add the vegan marshmallows and cook 5–6 minutes, stirring often, until fully melted and smooth. Remove from heat.
• Stir in the non-dairy milk (or water), vanilla, and almond extract.
• Add the rice cereal and 2 tablespoons of sprinkles. Stir until the cereal is evenly coated.
• Transfer the mixture to the prepared pan. Cover your palm with a small piece of parchment and press firmly into an even layer. Sprinkle the remaining sprinkles on top and press them lightly into the surface.
• Let cool at room temperature or in the refrigerator for about 1 hour, until firm, then slice and enjoy.

Notes

Storage Directions

• Storage: Keep treats in an airtight container at room temperature in a cool, dry place for up to 3 days.
• Refrigerating: For a firmer texture and longer shelf life, store in an airtight container or wrapped tightly for up to one week in the refrigerator.
• Freezing: Wrap bars individually in plastic wrap and freeze up to 1 month. Thaw 15–20 minutes at room temperature before eating.

Recipe Pro-Tips

• Use fresh, high-quality vegan butter, marshmallows, and cereal for the best flavor and texture.
• Avoid overcooking the marshmallow mixture to prevent hard or tough bars once cooled.
• Press the mixture firmly into the pan for compact, well-formed bars.
• Let the bars cool at least one hour before slicing for optimal chewiness. If short on time, refrigerate 15–20 minutes to speed cooling.
• For gooier bars, reduce the cereal to 3 1/2 cups instead of 4 1/2 cups.

Almond Butter Rice Crispy Treats

Ingredients

• 1/2 cup almond butter
• 1/3 cup coconut nectar or maple syrup (or agave)
• 1 tsp vanilla extract
• 3 cups rice crisps
• 1/2 cup marshmallow, chopped or use minis
• 1 banana, chopped
• 1/4 cup chocolate chips or 2 oz chocolate, melted

Instructions

• Line a 9×9-inch baking dish with parchment paper.
• Warm and soften the almond butter and coconut nectar over medium heat in a large pot.
• Remove from heat and stir in vanilla extract.
• Mix in the rice crisps, ensuring they are evenly coated.
• Transfer to the baking dish and press firmly using a piece of parchment.
• Top with marshmallows, chopped banana, and a generous drizzle of melted chocolate.
• Refrigerate about 1 hour to let the chocolate set. Store in the fridge to keep bars firm.

The Best Sweet Potato Hummus

Video

Equipment

• 1 food processor (preferred: Cuisinart 13 Cup Food Processor)

Ingredients

• 1½ cups cooked chickpeas (warmed, not rinsed) or one 14-oz can
• 1 cup sweet potato puree (baked or steamed)
• 1 clove garlic, minced
• 2 tsp fennel seeds (optional)
• 1 tsp cumin powder
• 2 tsp white or yellow miso paste
• 3 tbsp tahini, stirred until smooth
• 1 tsp fresh lemon juice
• 1 tsp balsamic vinegar
• 1/2 tsp cayenne pepper
• 1 tsp freshly ground black pepper

Instructions

• Place all ingredients in a food processor.
• Blend 1–2 minutes until very smooth and creamy.
• Taste and adjust seasonings. If too thick, add water or reserved chickpea liquid, 1 tablespoon at a time, until desired consistency is reached.

Notes

Recipe Pro-Tips

• Storage: Keeps in an airtight container in the fridge up to 5 days. Freezing is not recommended due to texture changes.
• Use homemade chickpeas: Freshly cooked, warm chickpeas yield the creamiest hummus, though canned works in a pinch.
• Adjust texture: Add water or chickpea liquid 1 tablespoon at a time to loosen the hummus if needed.
• Tweak flavors: Add more cayenne for heat, more lemon for brightness, more cumin for earthiness, or more tahini for extra creaminess.

Nutrition