It’s a little early for a Christmas post…especially since Halloween just passed…but hey I LOVE Christmas, so I couldn’t resist. These would be perfect served at the holidays, don’t you think? They are my vegan chocolate coconut rice crispy cupcakes!
When I was a kid, I loved rice crispy treats! The sweet, sticky, gooey and crispy goodness totally satisfied. To be honest, I bet I’d still think they are delicious. It has been a few years though since I’ve had one. Enter, a much healthier vegan rice crispy treat.
My creation is completely different and is marshmallow free, but still has that creaminess you get from a traditional rice crispy treat. There are vegan marshmallows out there, but I wanted to get creative in bringing about a different recipe. I made these last month, but decided to make them as cupcakes this time.
I used coconut cream and creamy nut butter (you can use raw almond butter, such as Dastony, or peanut butter for a non-raw version) to achieve the creamy part, and I added cocoa to make them chocolate crispy treats, instead of just vanilla, and added in some shredded coconut for added chewiness. Lastly, I made them cupcake style. Apparently, I’m not the first person to think of rice crispy cupcakes….darn….but I can assure you they are nothing like how mine taste or the same ingredients. 🙂
The frosting is to die for. It is a creamy nut butter coconut frosting that can be used on anything you wish!
Chocolate Coconut Rice Crispy Cupcakes (Marshmallow-Free)
- 2 cups Nature's Path gluten free chocolate koala crisp cereal
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup dairy-free mini chocolate chips
- 1/4 cup full fat canned coconut milk scoop out a 1/4 cup of the cream only at the top of the can
- 1/4 cup creamy peanut butter unsweetened with no additives
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract optional
Optional Frosting: (This frosting will work on cake, cupcakes, cookies, etc.!)
- 1/4 cup creamy peanut butter w/no added oils/sugars use raw almond butter for a raw version such as Dastony
- 3-4 tablespoons full fat coconut milk depending on desired thickness (use only the cream from the top of the can, there should still be some left from making the cupcakes)
- 1/4 cup raw agave nectar or syrup
- 2 tablespoons coconut flour this is what makes the frosting thick, so no subs
- 1/2 teaspoon vanilla extract
- 1. Combine the cereal, shredded coconut, cocoa and chocolate chips in a large bowl and stir well.
- 2. Next, scoop a 1/4 cup of cream from the top of the coconut can and add to a small pot, along with the peanut butter and syrup and whisk well. Turn to medium heat, and once boiling, whisk constantly for about a minute until you notice it thickening. Turn off the heat and stir in the vanilla.
- 3. Pour the liquid over the dry ingredients and stir until well combined. Spoon the mixture into 7 paper liners in a muffin pan, shaping them as cupcakes with a dome top. Put in the fridge until firm and set. Alternatively, you could just press the mixture into a 9X5 loaf pan or even an 8X8 pan (depending on how thick you want them), lined with parchment paper, and I'm sure that would work too.
- 4. Keep them stored in the fridge to retain their shape and remove a few minutes to soften some before serving. I actually like them straight out of the fridge though!
Optional Frosting Directions
- Make sure to use only the cream from the coconut milk and not the water part, or the frosting will be runny. Start with 3 tablespoons and add more at the end, if you want it creamier. Combine all the ingredients into a bowl and beat with an electric mixer until creamy and fluffy, about a minute or two. Chill in the fridge to firm up, if desired. Either spread over cupcakes with a butter knife or decorate with a piping tip. Garnish with shredded coconut!