Rice Crispy Treats are a perennial favorite for kids and grownups alike. Crunchy, sweet, and finger-licking good, they're simple to make, but not so healthy or compassionate. Rice Crispy Treats are typically made with marshmallows, which contain gelatin (made from boiling the bones, tendons, and hides of slaughtered animals) and butter, which comes from dairy cows who live tortured lives to produce that butter. Our version is not only more compassionate, but healthier, too.
Rambo's Rice Crispy Treats were named after our dear, sweet Rambo, a sheep who was truly an ambassador for his species. Rescued from a cruel animal hoarder, Rambo came to Catskill Animal Sanctuary angry and unpredictable. Over time, and with much love and patience, Rambo showed us that he was much more than he appeared to be. He was great protector of other animals of different species (once rescuing turkeys who had been left outside the barn accidentally on a cold wet evening), a teacher and a comforter. Like Rambo, these Rice Crispy Treats are more than they appear to be: A simple treat, veganized, to demonstrate that we can choose compassion over cruelty in our diets and still enjoy our favorite foods.
In a large bowl, measure out your cereal and set aside. Lightly oil a 9-inch square baking pan with about 1 tablespoon of coconut oil.
In a small saucepan over low heat, mix together the sunflower seed butter, brown rice syrup, and 1/3 cup coconut oil. Stir till heated through, about 3 to 5 minutes, being careful not to scorch. Remove from heat and stir in vanilla. Let cool for a few minutes.
Pour mixture over cereal and mix until everything is coated and there are no dry spots. Use your hands if necessary. Pour mixture into the prepared pan and press down firmly until flat. Place pan in refrigerator for 30 minutes or in the freezer for 15 minutes before cutting and serving. Store any extra bars in freezer.
To make chocolate frosting, melt chocolate chips and remaining 1 tablespoon of coconut oil together. Use the double-boiler method by placing a small pot with water on medium hat. Bring water to a simmer and place a metal or glass bowl on the pot and place chips and coconut oil in together. Stir to combine and remove from heat when about 75% of the chips are melted. Stir to melt the remaining chips. Alternatively, you can melt the chips and coconut oil in a microwave. Spread melted chips over chilled Rice Crispy Treats and chill again till chocolate has hardened. Cut and serve.
In a large bowl, measure out your cereal and set aside. Lightly oil a 9-inch square baking pan with about 1 tablespoon of coconut oil.
In a small saucepan over low heat, mix together the sunflower seed butter, brown rice syrup, and 1/3 cup coconut oil. Stir till heated through, about 3 to 5 minutes, being careful not to scorch. Remove from heat and stir in vanilla. Let cool for a few minutes.
Pour mixture over cereal and mix until everything is coated and there are no dry spots. Use your hands if necessary. Pour mixture into the prepared pan and press down firmly until flat. Place pan in refrigerator for 30 minutes or in the freezer for 15 minutes before cutting and serving. Store any extra bars in freezer.
To make chocolate frosting, melt chocolate chips and remaining 1 tablespoon of coconut oil together. Use the double-boiler method by placing a small pot with water on medium hat. Bring water to a simmer and place a metal or glass bowl on the pot and place chips and coconut oil in together. Stir to combine and remove from heat when about 75% of the chips are melted. Stir to melt the remaining chips. Alternatively, you can melt the chips and coconut oil in a microwave. Spread melted chips over chilled Rice Crispy Treats and chill again till chocolate has hardened. Cut and serve.
