Salted Caramel Vegan Rice Crispy Treats

5 from 34 votes

Salted Caramel Vegan Rice Crispy Treats

These salted caramel vegan rice crispy treats are a decadent, sweet and salty, chewy and crunchy treat made with wholesome ingredients.

Prep Time15 mins

Chilling Time45 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: bars, gluten free, no-bake, vegan

Diet: gluten-free, vegan

Servings: servings

Calories: 307kcal

Author: Amber Asakura

Ingredients

4 cup crispy rice cereal
½ cup smooth almond butter unsweetened and unsalted
½ cup cashew butter unsweetened and unsalted
½ cup brown rice syrup
¼ cup coconut sugar
3 Tablespoons coconut oil
¼ teaspoon salt
1 ½ teaspoons vanilla extract
Flaked sea salt for sprinkling

Volume - Weight

Instructions

Line an 8” x 8” pan with parchment paper.
Measure the crispy rice cereal into a large bowl and set it aside.
In a medium saucepan on medium heat, combine the almond and cashew butters, brown rice syrup, coconut sugar, coconut oil, and salt. Stir constantly for 4-5 minutes, until the coconut sugar has dissolved, the coconut oil has melted, and the mixture is smooth. Remove from heat and stir in the vanilla.
Pour the caramel sauce over the cereal and mix until all the cereal is coated.
Dump the mixture into the parchment-lined pan and use a rubber spatula or the back of a spoon to press it into an even layer. If the mixture is too sticky, you can lay parchment paper over the top and press the mixture into place with your hand. You’ll want to press hard enough that the mixture is packed down, but not hard enough that you crush the cereal.
Finish the bars by sprinkling flaked sea salt on top.
Refrigerate the uncut rice crispy treats for at least 45 minutes to give them a chance to firm up and hold together.
Once they’re done chilling, cut and enjoy!

Notes

The recipe makes one 8" x 8" pan of rice crispy treats as written. Double the recipe for a 9" x 13" pan. You can also make a small batch by cutting the original recipe in half and using a loaf pan or pressing individual servings into silicone muffin cups.

Nutrition