Ahh, yes the day of LOVE is finally upon us!! No matter how you are celebrating or perhaps not celebrating this lovely holiday I’m sharing with you all a very effortless, sweet and might I add healthy treat to enjoy without the guilt. It’s a cleaner version of Rice Crispy Treats. In my photo some of you may be wondering ‘where’s the chocolate?’ I understand completely so I am also linking the recipe for ‘Scotcharoos’ for those of you interested perhaps in a more decadent dessert with all the chocolate and peanut butter. Here you go: Happy Saint Patrick’s Day ~ Scotcharoos
Today, I am sharing my coconut oil rice crispy treats for those of you who are searching for a healthier and much lighter sweet treat! It honestly, takes longer for these treats to set and firm up than it does to actually make them. So it’s a ‘make it and forget about it’ type of dessert.
In a non-stick pan melt your oil and add your mini marshmallows. I used non-flavored coconut oil because sometimes for me the taste of the coconut oil in certain combination of foods is a bit strong. I found an coconut oil that is flavorless and usually use this in my recipes that call for oil, again it comes down to whatever is your preference.
On medium-low heat melt the oil and stir in the marshmallows. Then add your vanilla extract and coconut milk. Since, I did not want to open a large coconut milk container for the 3 teaspoons for this recipe, I simply used my non-dairy, gluten-free French vanilla creamer in place of the coconut milk. Again, whatever your preference may be try it out and go with it. I think almond milk would have also been sufficient as a replacement as well.
Once the marshmallows are about all melted and blended take the pan off the heat. You are actually going to want to keep a bit of the marshmallow lumpy-bumps as you slowly stir and fold in your rice cereal.
Now, comes the part where you do need to have your cereal ready because once this marshmallow mixture is off the heat it really does start to rapidly cool. So with that being said I had my cereal already measured out and ready to go. I started off with one cup at a time and just kept folding it in until I felt all of the cereal was evenly coated.
Once the cereal is blended pour into a lightly greased pan. Cover and allow an hour or so to settle and firm up.
I hope you all have a wonderful day celebrating with the one you love or that you are surrounded by those you love. Have a wonderful day!
XOXO,
Megan
Ingredients:
- 5 cups of Rice Crispy cereal
- 4 Tsps. Coconut Oil
- 1 tsp Vanilla Extract
- 3 tsp Coconut Milk
- 7-10 oz. of mini Marshmallows
Directions:
- Lightly grease an 8×8 pan (either with a coconut oil spray, or whatever you choose)
- In a large pan over medium heat add your coconut oil and melt. Once il is melted add your mini marshmallows and stir.
- Add your Vanilla extract and coconut milk and continue to stir until marshmallows are almost completely melted.
- Slowly add and fold the rice cereal until completely coated.
- Pour mixture into your greased pan.
- Let stand for an hour or so (it may need to set longer)
- Enjoy!
LEMONBERRY & FIG 