There are many recipes available for vegan rice crispy treats, and they can be made just like traditional rice crispy treats by substituting non-vegan ingredients for vegan ones. This recipe requires about five minutes of preparation and 20 minutes to chill.
First, line an 11x7 inch baking dish with parchment paper and set aside. In a medium saucepan, heat 3 to 4 tablespoons of coconut oil or non-dairy butter on medium heat. Add about 22 vegan marshmallows, stirring continuously while they melt. Once they have melted into a fluffy texture, combine 4 cups of gluten-free Rice Krispies cereal. Once the mixture is thoroughly mixed, transfer the Rice Krispies batter to the baking dish and flatten into an even layer. Place in the refrigerator to cool.
For a second layer of marshmallows, heat 3 to 4 tablespoons of coconut oil or non-dairy butter in a medium saucepan over medium heat, and add about 22 vegan marshmallows. Stir until the marshmallows become fluffy and coat the layer of Rice Krispies in the baking dish. Do this quickly while the marshmallows are warm and easy to spread.
For a layer of drizzled chocolate, melt 1/2 cup of semi-sweet or dark vegan chocolate chips, 1 tablespoon of coconut oil and 1 tablespoon of maple syrup in a double broiler. Once the chocolate melts, add 3 tablespoons of non-dairy milk to the mixture. Once the milk has been thoroughly mixed, drizzle the chocolate on top of the Rice Krispies by pouring small amounts at a time or by using a shallow spoon. Allow the Rice Krispies to cool for another five to 10 minutes, then serve.