The Easiest Vegan Rice Krispy Treats

Except for perhaps my Banana Oat Cookies, I don’t think I’ve ever posted an easier and more foolproof recipe than these healthy, all-natural rice krispy treats. With just a few simple ingredients and 2 minutes of active prep time, you can whip up an entire batch of these incredible desserts.

For our unprocessed, plant-based version of rice krispies, we’re using brown rice syrup and almond butter to form the base of our sauce. This gives us the perfect gooey texture, all the classic flavors of the marshmallow version, and some rich caramel flavors as well. If you like traditional Rice Krispy treats, I think you’ll love these ones.


Makes 8 rice krispies


  • 4 cups brown rice crisps
  • 1/3 cup almond butter
  • 1/4 cup brown rice syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1-2 tablespoons almond milk
  • Pinch of sea salt (optional)

preheat the oven to 300º F

Step One

In a big saucepan over low heat, melt down the almond butter, rice syrup, coconut oil, vanilla, and a pinch of salt (if your almond butter isn’t already salted). Stir this for 30-60 seconds, then add in a splash of non-dairy milk to thin it out even further – this will make life much easier as we…

Step Two

Stir in about 4 cups of brown rice crisps and use a spatula to evenly coat the rice with the sauce. This may take some work, so be patient and go slow until you have an even coat.


Step Three

Transfer the krispies to a 9×9 glass baking dish that is lightly greased with coconut oil and use the spatula to press the mixture evenly into the pan. Pop this in the oven for no more than 12 minutes. These can be eaten without baking, but they won’t hold their shape very well. A few minutes in the oven helps to further melt the sauce into the krispies, giving them the perfect gooey (but firm) texture. Allow to cool and then slice into rectangles with a pizza cutter.

Variations: Like everything else in the world, these are even better with chocolate. Simply add 1-2 tablespoons of cocoa powder into the sauce when heating. Alternatively, you can add dried fruit/nuts when mixing the crisps for trail mix rice krispies.




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    • In this case, brown rice syrup is pretty important because it has a high level of stickiness that holds these together much better than other sweetness, so I’d recommend using it if possible.

  1. Hi! These look awesome:)
    Can I use another sweetener besides rice syrup? Such as honey or agave?
    Thank you! I SOOO enjoy your recipes and use them frequently!

    • In this case, brown rice syrup is pretty important because it has a high level of stickiness that holds these together much better than other sweetness, so I’d recommend using it if possible.

  2. These do sound really delicious. I just bought a bottle of coconut nectar because I read that it was a healthy choice as a low glycemic sweetener. Do you think I could use that instead of the brown rice syrup?

    • I used brown rice syrup because it is especially sticky… I don’t know much about coconut nectar, it might work, but I would recommend using brown rice syrup if possible.

  3. We’re in the midst of a heat wave here and my brain is obviously addled because I read the title of this post as something about kissing and tents (krispy treats anyone?). It’s either the heat or I’m feeling kinda smoochy.

    But anyways, these were delicious! I made them yesterday afternoon and they’re already gone. Whew. Now to go make some more and do some more kissing in tents. Muah!

    • Krispy treats and kissing in tents? Sounds like my kind of party! Haha, I would definitely stay out of the heat if I were you 🙂

  4. These cannot be made with anything other than rice syrup, because the rice syrup thicken’s and sticks. However, I did change out the almond butter with natural peanut butter and it worked great. I also topped mine with some dark chocolate chips before they cooled, the heat from the freshly made rice crispys melted the chocolate chips and I spread the melted chocolate with a spoon and then allowed them to cool. Yummy!

    • Exactly. Like I was trying to tell everyone who asked, the rice syrup is specifically important to get the right stickiness. I’m glad to hear that peanut butter worked well too (I was thinking of trying that) and chocolate chips sound incredible! …I guess I need to make another batch 🙂

  5. For those with a nut sensitivity, Do you think a seed butter and/or coconut milk can be used as a substitute? What would you suggest that will work together?

  6. Made them, flavor was fine, but the syrup/nut mixture soaked into the brown Rice Krisps and made them fairly soggy and chewy–not quite that texture you look for. Andrew, love your innovations and inventiveness…have you turned your cleverness towards making a plant strong marshmallow that doesn’t require 1 1/2 cups sugar? There are a few recipes out there using tapioca, but, sadly, they still use a ton of sugar. Thanks again, working my way through your recipes and appreciate your putting this out there just because you want to help people not hammer their systems with the bad stuff.

    • Hi John, I see what you mean about the texture, sorry it didn’t work so well for you. I love the idea of experimenting with marshmallow! I actually have a few ideas that I’d love to try, now that you mention it. Wish me luck 🙂

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