Vegan Peanut Butter Rice Krispies Squares
Indulge in the perfect balance of sweet, salty, and chocolaty with these Vegan Peanut Butter Rice Krispies Squares! This no-bake treat combines crispy rice cereal with a luscious peanut butter and maple syrup mixture, creating a chewy, satisfying base. Topped with a silky layer of vegan dark chocolate and a hint of sea salt, these squares are as delicious as they are easy to make. Ready in just 15 minutes of prep and cook time, they’re a wholesome dessert or snack option made with simple pantry staples like coconut oil and vanilla extract. Perfect for meal prepping, they can be stored in the fridge for up to a week, making them an effortless go-to for plant-based indulgence. Whether you’re satisfying a sweet tooth or preparing snacks for the week, these vegan rice krispies treats are a must-try!
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Recipe Information
Ingredients
- 3 cups crispy rice cereal
- 1 cup creamy peanut butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (vegan)
- 1 tablespoon coconut oil (for chocolate topping)
- 0.5 teaspoon sea salt (optional, for garnish)
Instructions
Line an 8x8 inch baking dish with parchment paper, leaving excess parchment hanging over the edges for easy removal later.
In a large mixing bowl, add the crispy rice cereal and set aside.
In a medium saucepan over low heat, combine the peanut butter, maple syrup, and coconut oil. Stir continuously until the mixture is smooth and well combined, about 2-3 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the peanut butter mixture over the crispy rice cereal and gently mix until all the cereal is evenly coated.
Transfer the mixture to the prepared baking dish. Use a spatula or your hands (lightly greased or dampened to prevent sticking) to press the mixture firmly and evenly into the dish.
In a microwave-safe bowl, combine the dark chocolate chips and the tablespoon of coconut oil. Heat in 20-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
Pour the melted chocolate evenly over the pressed cereal mixture, spreading it with a spatula to create a smooth layer.
Optionally, sprinkle with sea salt for a sweet and salty finish.
Place the baking dish in the refrigerator for 1-2 hours, or until the squares have set and the chocolate topping has hardened.
Once set, use the parchment paper to lift the entire block out of the dish. Place it on a cutting board and cut into 12 squares.
Store the squares in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 13.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 23 mg | 2% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
