Vegan Strawberry Rice Crispy Treats (Microwave or Stovetop)
A quick and easy recipe for vegan strawberry rice crispy treats everyone will love! They’re made with just four ingredients including freeze-dried strawberries that pack bursts of delicious, fruity strawberry flavour into every bite. These chewy, gooey, irresistible vegan snacks are perfect for Valentine’s Day or lunch box treats on any regular day. They’re dairy-free, nut-free, and can be made gluten-free, if needed.
Lightly grease an 8- or 9-inch square baking dish with the oil or skip the oil and line the dish with parchment paper, and set aside.
In a food processor, grind the freeze-dried strawberries for about 20 seconds on low, or until they are mostly powder.
If you are using regular-sized marshmallows, cut or tear them into quarters using kitchen shears or your fingers. If you are using mini marshmallows, move on to the next step.
Microwave Directions:
Put the non-dairy butter and marshmallows in a large glass mixing bowl. Microwave for roughly 80 seconds, stopping every 30 seconds to stir for even melting.
Stir in the rice cereal and the strawberry powder with a spoon or rubber spatula until completely coated.
Pour the mixture into the prepared dish and press it evenly across the dish. Allow the treats to cool completely for the easiest cutting.
Cut into squares or shapes and serve.
Stovetop Directions:
Add the non-dairy butter to a large pot over low heat.
Once the butter has melted, add the marshmallows. Stir until the marshmallows become warm and soft.
Remove from the heat, and stir the rice cereal and strawberry powder into the pot. Evenly incorporate with a spoon or rubber spatula.
Pour the mixture into the prepared dish and press it evenly across the dish. Allow the treats to cool completely for the easiest cutting.
Cut into squares or shapes and serve.
Notes
Please read all of the helpful info and FAQ above to ensure recipe success.
If you don’t have a food processor to grind the strawberries, use a clean coffee grinder, a high-speed blender, or place them in a freezer bag and roll them with a rolling pin.
You'll know the marshmallows are ready when they soften, lose most of their shape, and look somewhat wet. Microwaves vary from one to the next, mine took 5 x 30-second intervals (2.5 minutes) to fully melt the marshmallows but yours may take more or less time, so keep a close eye on how they look.
Store leftovers in an airtight container at room temperature for up to 5 days. Don't refrigerate.
Depending on how big or small you want your squares to be, you can cut them into 9, 12, or 16 pieces
Nutrition info is for 1 square (of 12) prepared as the recipe is written using unsalted vegan butter, and no oil for the pan, just parchment paper. The nutrition info below is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Recipe featured in Living Vegan For Dummies, 2nd Edition, by Cadry Nelson, John Wiley & Sons, Inc., 2024. Reprinted with permission.