vegan and gluten-free chocolate rice crispy treats

If you love chocolate and are eating a vegan or gluten-free diet you can still enjoy chewy chocolate rice crispy cereal treats. These marshmallow treats are made using vegan and gluten-free cereal and marshmallows and coconut oil. 

It’s so nice to know that you don’t have to forgo eating this favorite childhood snack if you have chosen a vegan lifestyle or if you have eliminated gluten from your diet. 

Ingredients:

• 10 ounces vegan marshmallows (large Dandies Marshmallows)
• 1/4 cup virgin coconut oil (or refined coconut oil or vegan butter)
• 4 2/3 cups vegan and gluten-free chocolate crisp rice cereal

vegan and gluten-free marshmallows

Many vegan crispy treat recipes do not include marshmallows but that’s what most people love about a cereal treat and you don’t have to leave them out of your recipe. There are good vegan and gluten-free marshmallows on the market including Dandies All-Natural Marshmallows.

I actually really love these marshmallows. They have a wonderful marshmallow flavor. 

I love eating the fluffy puffs right out of the bag and had to buy extra bags just so I’d have enough to make these treats. 

The only downside to gelatin-free marshmallows is that they don’t melt quite like traditional store-bought marshmallows. I suggest using the large marshmallows instead of the minis but cutting them into four smaller pieces so they melt easier. 

Vegan Chocolate Crisp Rice Cereal

There are several vegan and gluten-free options when choosing your chocolate crisp rice cereal. 

I used Nature’s Path Organic Envirokidz Chocolate Koala Crisp Rice Cereal and I really enjoyed the taste and texture.   

Virgin Coconut Oil, Refined Coconut Oil, or Vegan Butter

When testing my original vegan rice krispie treat recipe I made batches using vegan butter, refined coconut oil, and virgin coconut oil.

They all worked but everyone I shared the treats with agreed that those made with the coconut oil tasted the best. If you don’t mind a slight hint of coconut flavor you can use virgin coconut oil, otherwise use refined coconut oil. 

Stovetop method:

• Cut the large marshmallows into 4 small pieces and place them in a saucepan.*
• Add the coconut oil or vegan butter and set over low heat. 
• Heat, stirring often until softened and somewhat melted.
• Use the back of a rubber spatula or a wooden spoon to smash the marshmallows until they break down. 
• Stir in the chocolate crisp rice cereal.
• Then use your hands, cautiously as the marshmallows are hot, to fully combine the cereal and marshmallows together.
• Gently pat the cereal mixture into an 8-inch or 9-inch pan that has been greased with your coconut oil or vegan butter.
• Allow the treats to cool for at least 30 minutes before cutting into rectangles or squares.

Microwave Method:

• Cut the large marshmallows into 4 small pieces.
• Combine the marshmallows and coconut oil or vegan butter in a large microwave-safe bowl.
• Heat on high power for 30-second bursts of power, removing and stirring, until the marshmallows become very soft and look somewhat melted. This took about 90 seconds in my microwave.*
• Use the back of a rubber spatula or a wooden spoon to smash the marshmallows until they break down. 
• Add the chocolate crisp rice cereal and stir to begin to coat the cereal.
• Then use your hands, cautiously as the marshmallows are hot, to fully combine the cereal and marshmallows together. Pulling the mixture apart then gently pressing it together. Repeat this process as needed. 
• Gently pat into an 8-inch or 9-inch pan that has been greased with your coconut oil or vegan butter.
• Give the cereal treats time to cool before cutting into squares or rectangles.

*I found that the Dandies Marshmallows did not fully melt like most marshmallows but they do blend with the cereal once they are softened. Heating them past the point where they were really soft did not help, so just heat them until they are easily smashable. 

Also, note that the larger marshmallows melted better than the mini marshmallows but to allow them to melt more quickly and evenly I cut them into 4 smaller pieces. 

Vegan and gluten-free chocolate rice crispy treats.

Crispy and chewy cereal treat bars made with all vegan and gluten-free ingredients including chocolate crisp rice cereal, marshmallows, and coconut oil.

5 from 6 votes

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Prep Time 8 mins

Cook Time 2 mins

Course Dessert

Cuisine American

Servings 16

Calories 132 kcal

Equipment

• 8-inch or 9-inch square pan (greased with coconut oil or vegan butter)

Ingredients

  

• 10 ounces vegan marshmallows large Dandies Marshmallows
• 1/4 cup coconut oil or vegan butter
• 4 2/3 cups vegan chocolate crisp rice cereal

Instructions

 

• Grease an 8-inch square pan with coconut oil or vegan butter.

Stovetop method:

• Cut the large marshmallows into 4 small pieces and place them in a saucepan.
• Add the coconut oil or vegan butter and set the pan over low heat.
• Stir often until the marshmallows begin to melt.
• Smash the marshmallows until they break down.
• Stir in the chocolate crisp rice cereal.
• Then use your hands to fully combine the cereal and marshmallows together. Be careful it's hot!
• Gently press the cereal mixture into an 8-inch or 9-inch square pan.
• Allow the treats to cool for at least 30 minutes before cutting into squares or rectangles.

Microwave Method:

• Cut the large marshmallows into 4 pieces.
• Combine the marshmallows and coconut oil or vegan butter in a large microwave-safe bowl.
• Heat on high power for 30-second bursts of power, removing and stirring, until the marshmallows become very soft and look somewhat melted.
• Add the chocolate crispy cereal and stir to begin to coat the cereal.
• Continue using the directions listed in the stovetop method.

Notes

Store your gluten-free vegan cereal bars in an airtight container at room temperature for up to a week.

Keyword cereal treats, gluten-free, no-bake desserts, vegan, vegan recipes

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