This is a classic recipe for Rice Crispy Treats made vegan with a delicious almond butter addition! Top them with creamy, subtly-sweet vanilla icing for a quick and tasty dessert that's free of refined sugar and gluten.

I think a good batch of Rice Crispy Treats is kind of a parent's secret weapon: they're so easy to make, I usually have the ingredients in the pantry, and kids LOVE them! Plus, these vegan Rice Crispy Treats are so good that I get excited about snacking on them after the kiddos go to bed. It's a win for the whole family! This is also a really easy recipe to make, so you can whip them up quickly or get little ones in on the fun and helping in the kitchen.

All About Almonds

This recipe is filled with creamy almond butter, which gives it a delicious nutty flavor while also putting some plant-based protein into your sweets. It's actually really, really easy to make your own Homemade Raw Creamy Almond Butter with just one ingredient: almonds! Almonds are low in carbohydrates and high in protein. They also offer fiber, healthy fats, vitamin E, magnesium, iron and calcium. We love almonds!

Gluten-Free & Vegan Rice Crispy Treats

The cereal aisle can feel overwhelming and a little bit impossible when you're shopping with specific dietary needs! I've found a couple favorites that I rely on for short, clean ingredient lists. For these vegan Rice Crispy Treats I use One Degree Organics gluten-free sprouted brown rice crispy cereal. It's lightly sweetened with coconut sugar, keeping it refined sugar-free, and the texture creates the perfect crunch in these bars!

Sweetening with Maple Syrup

I use pure maple syrup to sweeten so many of my recipes that I buy it in bulk! It's made from just one ingredient: the boiled-down sap from maple trees. This keeps my favorite desserts free of refined sugar (which triggers my migraines!) while adding a delicious, natural sweetness.

Icing Vegan Rice Crispy Treats

I made a batch of my Vegan Vanilla Blender Icing to add the perfect sweet topping to these Rice Crispy Treats. This is made with raw cashews, which add plant-based protein and a wonderful creamy texture to this recipe. Adding icing is totally optional, but I think it adds something really special and makes them feel fancy! If you're feeling like chocolate, you could also melt your favorite vegan chocolate and do a drizzle overtop (that's how I made my Chocolate Heart Rice Crispy Treats!).

I hope you make and love these vegan (dairy- and egg-free!), gluten-free, soy-free Rice Crispy Bars. They're also free of refined sugar, which is so exciting for a dessert as yummy as this one! I would absolutely LOVE it if you tagged me on Instagram so I can see your creations. I also appreciate it more than you know when you drop a review below my recipe posts!

More Sweet Treats

Raspberry Thumbprint Cookies
Baked Chocolate Chia Seed Donuts
Vegan Coconut Macaroons
Raw & Vegan Chocolate-Filled Snack Bars
Birthday Cake Smoothie
Birthday Cake Energy Bites
Hemp Seed Chocolate Milk
Best Vegan Vanilla Cupcakes
Vegan Gluten-Free Pop-Tarts Stuffed with Nutella
Cranberry and Chocolate Chunk Oatmeal Cookies

Frosted Vegan Rice Crispy Treats (refined sugar-free)

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5 from 1 review

Author: Elaine Gordon
Total Time: 10 minutes
Yield: 16 1x
Diet: Vegan

Print Recipe

Description

This is a classic recipe for vegan Rice Crispy Treats made with delicious almond butter and a creamy vanilla icing topping!

Ingredients

Units Scale

For the rice crispy treats:

1 cup runny unsweetened, unsalted creamy raw almond butter (a new jar works best here)
¼ cup pure maple syrup
2 tablespoons melted coconut oil or vegan butter
1 teaspoon pure vanilla extract
¼ teaspoon of fine sea salt
3 cups gluten-free brown rice crisp cereal (I love One Degree Organics gluten-free sprouted brown rice crispy cereal - it is lightly sweetened with coconut sugar keeping it refined sugar-free)

For the topping:

1 batch Easy Vegan Vanilla Blender Icing (made from cashews)
dye-free sprinkles (or crushed up freeze dried fruit)

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Instructions

Line an 8×8 inch baking pan with parchment paper. Set aside.
In a large mixing bowl, stir together the almond butter, maple syrup, melted coconut oil and vanilla extract. Mix until smooth and well combined, about 1 minute. Next stir in the brown rice crisp cereal until well combined.
Pour mixture into prepared pan, and use a spatula to flatten the top so it is even and well compact. Alternatively, you could place a new sheet of parchment paper overtop the treats and then use the bottom of a glass to press the mixture down without it sticking to the bottom of the glass.
Pour the vanilla icing straight from the blender over the bars. Use a mini spatula to spread out the icing into one even thin layer overtop the crispy treats. Add sprinkles (or crushed up freeze dried fruit) if desired.
Place pan in the freezer for 3-4 hours until solid. Use a sharp knife to cut into 16 square bars and serve.
The rice crispy treats can be stored covered in the freezer for up to one month. The treats will soften at room temperature within 10-20 minutes but should stay together. I prefer eating them straight out of the freezer.