These vegan rice krispie treats are made with only five ingredients. The layer of chocolate on top makes them the perfect treat!

I have a little treat to share with you – gluten-free and vegan rice krispie treats!

Yup, you read that right… we’re making tasty rice krispie treats without marshmallows!

Stack of four rice krispie treats with a layer of chocolate on top.

I basically grew up on these bars!

They were such a fun treat to have on hand and I remember making multiple batches to try to get the consistency just right – sometimes I heated the syrup mixture too long and the bars were rock hard and other times I didn’t heat enough and the bars basically fell apart!

Back when I was testing these as a kiddo I was using marshmallows and Karo Syrup, but this is an upgraded version with low glycemic brown rice syrup!

Two rice krispie treats topped with a layer of chocolate.

Don’t let the “healthified” ingredients scare you away. These treats are still SO delicious. I may or may not have eaten the entire pan by myself…

Vegan Rice Krispie Treat Ingredients

  • brown rice crisp cereal – a gluten-free crispy cereal made from whole grain brown rice. You can find this in the cereal aisle at health foods store.
  • almond butter – peanut butter or cashew butter works great too. Look for a brand with just two ingredients – nuts and salt. You don’t need the extra oil or sugar.
  • brown rice syrup – a natural sweetener with a relatively low glycemic index. You can find this at most grocery stores now, but if you’re having trouble, check your local health food store.
  • chocolate chips – I used Lily’s chocolate chips which are dairy-free and sugar-free, but still so delicious!
  • coconut oil

Close up photo of rice krispie treats topped with chocolate.

How to Make Healthier Rice Krispie Treats

Prepare pan: Line a 8×8 or 9×9 square baking dish with parchment paper or coat well with oil. These bars are sticky!

Measure: Measure rice cereal and place in a large bowl. Set aside.

Heat: Place brown rice syrup and almond butter in a saucepan over low heat. Heat while stirring until mixture is combined and creamy, about 3 minutes. Don’t overheat or the mixture will start to harden.

Bowl of rice krispie mixture.

Mix: Remove the syrup mixture from the heat and pour over the rice cereal and stir until all cereal pieces are well coated. Transfer the rice cereal mixture to the prepared baking dish and press down firmly with your hands.

Square dish with rice krispie treat mixture in it.

Melt chocolate: Add chocolate chips and coconut oil into a microwave-safe bowl and heat in the microwave using 30 second increments, stirring every 30 seconds, until chips are melted. It should only take 1-2 minutes. Once melted, add chocolate on top of rice krispie treats and spread so it creates an even layer.

Let cool: Let cool in the fridge for 1 hour before cutting into squares and serving.

9 squares of rice krispie treats topped with chocolate.

How to Store Leftover Rice Krispie Treats

Store any leftover treats in an airtight container in the refrigerator for up to a week. If you need to store for longer, these should freeze well for up to a month.

Chocolate topped rice krispie treats on a white table top.

More Vegan Treat Recipes to Try:

If you make these rice krispie treats be sure to leave a comment and star rating below letting us know how they turn out for you. Your feedback is so helpful for the EBF team and our readers!

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Two rice krispie treats topped with a layer of chocolate.

Vegan Rice Krispie Treats


  • Author: Brittany Mullins
  • Prep Time: 60 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12
  • Diet: Vegan

Description

These healthy vegan rice krispie treats are made with only five ingredients. The layer of chocolate on top makes them the perfect treat!


Ingredients

  • 4 cups brown rice crisp cereal
  • 1 cup natural almond butter (or peanut butter)
  • 1 cup brown rice syrup

Chocolate Layer

  • 1/2 cup chocolate chips (I used Lily’s)
  • 1 teaspoon coconut oil

Instructions

  1. Prepare pan: Line a 9×9 or 8×8 square baking dish with parchment paper or grease with cooking spray.
  2. Measure: Measure rice cereal and place in a large bowl.
  3. Heat: Place brown rice syrup and almond butter in a saucepan over low heat. Heat while stirring until mixture is combined and creamy, about 3 minutes.
  4. Mix: Remove from heat and pour brown rice syrup mixture over the rice cereal and stir until all cereal pieces are well coated.
  5. Add to pan: Transfer rice cereal mixture to prepared baking dish and press down firmly with your hands.
  6. Melt chocolate: Add chocolate chips and coconut oil into a microwave-safe bowl and heat in the microwave using 30 second increments, stirring every 30 seconds, until chips are melted. It should only take 1-2 minutes. Once melted, add chocolate on top of rice krispie treats and spread so it creates an even layer.
  7. Let cool: Let cool in the fridge for 1 hour before cutting into squares and serving.
  8. Store: Store leftover treats in an airtight container in the fridge for up to a week.

Notes

  • The chocolate layer is optional, but totally delicious.
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 crispy treat
  • Calories: 260
  • Sugar: 13g
  • Sodium: 73mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 2mg

Keywords: vegan rice crispy treat

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Recipe rating

    22 comments
    1. Becky
      April 16, 2021 AT 3:57 pm

      Where do you buy brown rice cereal? I have never seen it

      1. Brittany Mullins
        April 19, 2021 AT 10:14 am

        You should be able to find in the organic/natural section of most grocer stores. Some brands to look for: Barbara’s, One Degree and Nature’s Path.

    2. Susan
      March 8, 2021 AT 11:00 am

      Hi Brittany, I have made two batches of these Krispie treats. One was with the regular sprouted rice, and one was with the cocoa flavored sprouted rice. My friends LOVED the flavor with the cocoa. It was a hit! I have made so many of your recipes…all delicious!

      1. Brittany Mullins
        March 8, 2021 AT 7:54 pm

        Ohh!! This makes me so happy to hear. If you’re looking for something else to make with the cocoa sprouted rice, try these chocolate almond crispy bites. They’re soo good!

    3. Lee
      March 1, 2021 AT 8:14 am

      These look amazing, Britt!

      1. Brittany Mullins
        March 1, 2021 AT 9:33 am

        Thanks Lee! <3

    4. Jessie
      July 22, 2016 AT 12:48 pm

      Hi!

      Just want to mention that it’s SUPER helpful when you list nutrition information (including carbs, protein, and fat) for recipes like you did here!

      I’m looking for a recipe to bring in to work and share, but I also want to be able to indulge without derailing my own gym/diet efforts. So THANK YOU and I hope you continue to do this when you post recipes 🙂

      1. Brittany Mullins
        July 22, 2016 AT 3:09 pm

        Hi Jessie! Thank you for the feedback. I’ve been adding nutritional info for all my recipes for past year or so. Some of the old recipes don’t have nutritional info, but I’m working on adding it for all my recipes because I know it’s helpful! If you ever come across a recipe here on EBF that doesn’t have the nutritional info, just ask and I’ll calculate it for you!! Have a lovely weekend!

    5. Stacy
      May 28, 2015 AT 10:05 am

      Oh man, these are so good! I have made something similar and used CHOCOLATE rice crisp cereal!

    6. anna
      February 20, 2015 AT 10:24 am

      is it possible to substitute maple syrup for brown rice syrup? that’s the only ingredient i’m missing in my kitchen right now 🙁

      1. Brittany Mullins
        February 20, 2015 AT 10:58 am

        Hi Anna! You can definitely try using maple syrup, but they may not hold together as well because brown rice syrup is definitely thicker and stickier than maple syrup. Let me know if you try it. 🙂

    7. hellotofit
      January 19, 2015 AT 12:58 pm

      I love rice krispy treats, and these seem like a delicious, “healthified” version! Thanks 🙂

    8. Mattie @ Comfy & Confident
      January 19, 2015 AT 11:42 am

      For some reason, those look so good right now! It’s exactly what I have been craving, I just couldnt figure it out!

    9. Alyssa @ Life of bLyss
      January 19, 2015 AT 10:13 am

      AND THEY WERE SO GOOD. Best birthday ever!

      I was really trying to make them last, but I ate my last one on Friday. 🙂 I think I need to make another batch. And you’re right — I’ll never be upset with you for healthifying. 😉

      Loooove you!

    10. cleaneatingveggiegirl
      January 19, 2015 AT 10:11 am

      It is so nice to see rice crispy treats without marshmallows in them. Thanks for sharing!

    11. Jason Ellis
      January 19, 2015 AT 9:35 am

      Sure this is yummy, but doesn’t this has too much carbohydrates in it?

    12. asideofdessert
      January 19, 2015 AT 9:22 am

      Droooooling! Would love to try making these!!

    13. Taylor @ Food Faith Fitness
      January 19, 2015 AT 7:57 am

      I love that you used “healthifying” because it’s the best “word” ever! Ha!
      Who doesn’t love a rice crispy treat?! And especially when they’re all good for me! 🙂 Pinned!

    14. Hannah Siegmund @ThisVeganWhimsy
      January 19, 2015 AT 7:35 am

      I HAVE to make these. My husband is a rice krispy treat fiend, but I never make them because they’re so unhealthy. He’s going to be so happy!

    15. balancedberry
      January 19, 2015 AT 1:19 am

      Yum! These sound wonderful – I’ve been majorly craving Rice Krispy Treats lately. Will definitely have to give these a try 🙂

    16. Lauren @ The Bikini Experiment
      January 18, 2015 AT 9:32 pm

      These look great, Brittany! I usually use maple syrup in my baking too, but I love the idea of the brown rice syrup. Thanks for sharing and happy belated birthday to Alyssa!

    17. Aine @ Awkward Irish Girl Blogs
      January 18, 2015 AT 7:33 pm

      How healthy is brown rice syrup in comparison to maple syrup for example? I’ve never heard of it before! 🙂

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