Chocolate Rice Crispy Treats with Marzipan Mini Eggs (Vegan & Gluten Free)
These Chocolate Rice Crispy Treats are the perfect little Easter goodies! They only require a few simple ingredients and are super fun to make - perfect for making with kids! They're so simple and easy to whip up as there is absolutely no baking is required at all. They're totally vegan, gluten free, and so delicious.
Ingredients
For The Chocolate Rice Crispy Treats
- 2.5 Cups Crispy Rice Cereal
- 1 Cup Dark Chocolate Chips
- 1/4 Cup Smooth Cashew Butter
- 2 tbsp Coconut Oil
For The Marzipan Mini Eggs
- 50 grams Ground Almonds
- 3 tbsp Maple Syrup
- 2 tsp Vanilla Extract
- 1/3 tsp Matcha for colouring
- 1/3 tsp Turmeric for colouring
- 1/3 tsp Cocoa Powder for colouring
Instructions
- Line a 9x9" (or similar sized) square tin with baking paper
- Place the chocolate chips in a heat proof bowl along with the coconut oil and cashew butter
- Heat in the microwave for a minute or so until partially melted, then mix until fully melted
- Stir in the crispy rice cereal until well combined
- Spoon the mixture into your lined tin and press down evenly
- Place in the freezer for around 1 hour
Marzipan Eggs
- To make the marzipan mini eggs, place the ground almonds, vanilla and maple syrup in a small bowl and mix well
- Split the mixture into 3 separate small bowls and stir in your three different colourings of choice
- With your hands, roll into balls and then press into egg shapes
- Place each one onto a tray and put in the freezer to set
- When set, put the mini eggs on top of each rice crispy treat
Notes
Store in the freezer