Description
These Vegan White Chocolate Rice Crispy Treats blend the natural sweetness of raw coconut butter and cashew butter with the crunch of puffed rice cereal and the tartness of freeze-dried berries. Melted together in a double boiler, these bars offer a delightful no-bake vegan treat perfect for snacking or dessert, with a smooth, creamy texture and a fruity crunch.
Ingredients
Wet Ingredients
- 1 1/4 cups raw coconut butter, chopped + extra for coating
- 2 Tablespoons (60g) cashew butter or sunflower seed butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup (120g) powdered sugar or powdered sugar substitute, sifted
- 1 pinch kosher salt
- 2 1/4 cups unsweetened puffed rice cereal
- 1/2 to 1 cup freeze dried berries, crushed into small pieces
Instructions
- Prepare the Pan: Line an 8×8 or 9×9 inch square pan with parchment paper or spray generously with nonstick cooking spray. Set aside to ensure easy removal of the treats later.
- Create a Double Boiler: Add the chopped coconut butter to a heat-safe bowl and place it over a medium-sized saucepan filled with approximately 1 cup of water, ensuring the bowl does not touch the water. Bring the water to a gentle simmer to gently melt the butter.
- Melt and Mix Ingredients: Stir the coconut butter gently with a silicone spatula until fully melted. Then whisk in the cashew or sunflower seed butter, powdered sugar, pinch of salt, and vanilla extract. The mixture will be thick but keep stirring until completely combined. Remove from heat once smooth.
- Combine with Cereal and Berries: Take the mixture off the heat and fold in the crushed freeze-dried berries and puffed rice cereal until evenly coated, ensuring the cereal remains crisp.
- Press and Chill: Spoon the mixture into the prepared pan and press down firmly with the back of a spoon to compact the bars. Refrigerate for 30 minutes or until fully set.
- Optional Chocolate Coating: Once set, cut into bars. For added indulgence, dip each bar into vegan white chocolate, then sprinkle with crushed freeze-dried berries. Allow the chocolate to cool completely before serving.
- Storage: Store the treats in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
Notes
- Use extra raw coconut butter to coat the pan or your hands to prevent sticking when shaping or dipping bars.
- For a powder sugar substitute, consider using a low glycemic powdered alternative if desired.
- The double boiler method gently melts the coconut butter without overheating, preserving its flavor and texture.
- Freeze-dried berries add tartness and natural color; alternatively, other freeze-dried fruits can be used.
- Dipping in vegan white chocolate is optional but enhances the flavor and texture for a decadent finish.
- These bars are best stored refrigerated to maintain firmness and freshness.
