Krispy Cupid Treats
Prep time
Total time
Author: The Seasonal Diet
Serves: 6-10
Ingredients
- 3 cups popped brown rice
- 1 Tbsp. coconut oil
- 1 bar dark chocolate
- ½ cup peanut butter
- ¼ cup beet juice*
- 1 container of Ricemellow Cream (or package of vegan marshmallows)
Instructions
- Juice beet if using, this will give the 'Krispy' part a pink color (could also use cherry juice, strawberry juice or anything else red). Set this aside.
- Next, in a large pot melt marshmallows or marshmallow cream with coconut oil. Once melted, pour in cereal and beet juice, stir, stir, stir!
- Once all is incorporated place in an 8x8 Pyrex dish. Place in refrigerator to firm up while you make the topping... don't skip the topping!
- In a sauce pan over medium heat add peanut butter and dark chocolate, stir until all the chocolate is melted.
- Take rice krispies out of refrigerator and pour melted chocolate sauce on top, spread out across evenly.
- Place in the refrigerator to set for 3-5 hours or the freezer for 1 hour.
- Keep left overs in the refrigerator.
