No-Bake Vegan Crispy Berry Rice Squares
7
- Prep Time15 mins
- Total Time1 hr 20 mins
- Makes16 squares
Photography by Erik Putz; Food styling by John Kruusi; Prop styling by Madeleine Johari
Sweeten up your vegan rice crispy squares with freeze dried strawberries for additional crunch and a pop of colour.
Ingredients
1/4 cup refined coconut oil
1 283-g pkg vegan marshmallows, such as Dandies, cut in small pieces
1 tsp vanilla
1/4 tsp salt
1/2 cup white corn syrup
6 cups vegan crispy rice cereal, such as Nature's Path
1 cup freeze-dried strawberries, coarsely crumbled
Instructions
Line a 9×9-in. baking pan with overhanging parchment.
Melt coconut oil in a very large non-stick pot over medium. Add marshmallows, vanilla and salt. Cook, stirring often with a rubber spatula, until melted, 8 to 10 min. (Adjust heat if necessary to keep marshmallows from browning. Marshmallow mixture may still look clumpy when melted, but will flatten easily when pressed with the spatula.)
Remove pot from heat. Stir in corn syrup until combined. Stir in cereal and strawberries until well coated. Press into prepared pan. Let cool completely, about 1 hr.
Using parchment, lift out of pan and transfer to a cutting board. Cut into 16 squares. Squares will store well, layered between parchment in a sealed container at room temperature, for up to 5 days.
Kitchen tip
Dandies marshmallows are very sticky on the inside. Coat your knife in coconut oil to make cutting easier. If you use another brand of vegan marshmallows, your results may vary.
This recipe is part of a collection of vegan, no-bake desserts.