Halloween Rice Krispie Treats

 

  

These ghostly treats are perfect for your next Halloween party, and a fun food to make with kids. They’re completely vegan and gluten free, and can accommodate many types of food allergies. They are frosted with coconut whipped cream, a healthier and delicious alternative to traditional sugar-based frosting. You can find these ingredients at your local health food store.

  

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Ingredients

• 4 tbsp vegan butter (i.e. EarthBalance Butter or dairy-free margarine)

• 4 cups gluten free crispy brown rice cereal

• 4 cups Dandies vegan marshmallows

• 2 five-ounce cans full fat coconut cream, chilled overnight in refrigerator

• 1 tbsp maple syrup

• ½ tsp vanilla extract

• ½ cup dairy free chocolate

• 1 tsp coconut oil, melted

• candy for decoration (optional)

Instructions

1. Make sure the coconut cream has chilled right-side-up in the fridge overnight, so that it is solid enough to turn into whipped cream. Leave them in the fridge until you are ready to make the frosting.

2. Melt marshmallows and butter in a large pot on medium heat, stirring with a wooden spoon. Once the mixture is smooth and liquid, add in the rice and stir well. Remove from heat.

3. Transfer the mixture to a 9×13 inch cake pan lined with parchment paper and spread evenly with a plastic spatula. Use a second sheet of parchment paper to press flat if necessary. Set aside to cool for 5-10 minutes.

4. When the mixture has cooled, use cookie cutters (I used ghosts, tombstones, skulls, and bones) to cut out shapes. You can also use a sharp knife or pizza cutter to make your own simple ghost shapes. After you have cut out the shapes, you can continue to re-form the excess rice krispie mixture with your hands and then cut out more shapes until there is none left.

5. Open the cans of coconut cream and use a small spoon to scoop out only the solid white layer on top into a mixing bowl, leaving behind the clear liquid on the bottom. Add the maple syrup and vanilla to the bowl.

6. Use a speed hand mixer to incorporate all ingredients. Start off on a slower speed and gradually increase until completely smooth. Remove any chunks that will not blend. Whip for about 5 minutes, or until stiff peaks form. If the cream gets too soft, refrigerate for 10 minutes to solidify.

7. Frost your rice krispies and refrigerate them, covered, for 10 minutes to set the frosting.

8. To decorate with chocolate faces or designs, melt ½ cup dairy free chocolate with 1 tsp coconut oil in a microwave safe bowl and stir until smooth. Pour into a small squeeze bottle and draw faces on your spooky treats. You can also use your favorite candy to decorate.

9. Refrigerate spooky rice krispies until ready to serve. They will stay good for about 4 days in the refrigerator.

Notes

You will also need: Measuring cups and spoons, large pot, wooden spoon, plastic spatula, parchment paper, Halloween cookie cutters or sharp knife, speed hand mixer, small mixing bowl, squeeze bottle for decorating.