Vegan Rice Crispy Treats with Dandies

We are major fans of vegan Rice Crispy Treats in our house. Not only are they delicious they also make a great classroom treat for the seemingly endless parties my son has at school. Since vegan rice crispy treats are dairy, egg and gluten free everyone in my son’s class can enjoy these goodies. When Dandies reached out to me to ask if I would like a few sample bags of their vegan marshmallows I was thrilled and Trey was jumping up and down with joy.

Vegan Rice Crispy TreatsDandies are our go to marshmallow brand. Dandies are the first Non-GMO Project Verified marshmallows on the market. They are completely free of gelatin, artificial ingredients, and high fructose corn syrup. The products are produced in the company’s dedicated facility, which is free of dairy, eggs, peanuts, and tree-nuts. Dandies marshmallows are also free of wheat, gluten and corn, 100% vegan, and certified kosher. I really appreciate Dandies care in making an allergen friendly food since many of Trey’s classmates have nut and gluten allergies. We can find them at our local Whole Foods. I have also ordered Dandies online at Amazon and Thrive Market.

vegan rice crispy treats

Dandies offers both mini and full sized marshmallows. I use the mini marshmallows to make vegan rice crispy treats and my S’Mores cookies. We used the full sized marshmallows several times this summer to make s’mores over fire pits. They worked beautifully and Trey was thrilled to roast marshmallows with his friends.

Vegan Rice Crispy Treats

I made two versions of vegan rice crispy treats with my Dandies samples. The first is made with my standard recipe, but I topped them with decorative sugar and sprinkles. The decorative sugar gives great texture and color, while the sprinkles add a variety of colors. These are Trey’s favorites and the ones I most often bring to his class for parties. Be sure to add the decorative sugars and sprinkles to the top before you cool the treats, otherwise they won’t stick.  **UPDATE – a kind reader, Paula, asked me about confectioners glaze in sprinkles. I had no idea confectioners glaze is usually not vegan. With that information I’ll be using Let’s Do Organics Sprinkles which are vegan. Thanks for the heads up Paula**

Vegan Rice Crispy Treats

The second variety is a chocolatey version that I made for my husband. He is a chocolate lover so plain vanilla rice crispies don’t do much for him. In this version I mixed in crumbled Brownie Crisps from Trader Joe’s. Any chocolate cookie broken into crumbs would work here. I have used Trader Joe’s and Newman’s Own chocolate sandwich cookies and they were delicious. We used the mint variety at Christmas and added crumbled candy cane on top. Those were a big hit! On top of the crispy treats I added more cookie crumbles and melted chocolate drizzle. These are a richer and more decadent rice crispy treat.

Vegan Rice Crispy Treats

Either version would make a perfect Valentine’s treat for a classroom party,an office party or for your significant other. You will see in my recipes below that I use a slightly lower amount of rice cereal than some other recipes. I love to have soft marshmallowy treats. If you prefer a firmer rice crispy just add 1/2 – 1 cup of additional rice cereal. I most often use Trader Joe’s Rice Cereal or Whole Foods brand.

Vegan Rice Crispy TreatsWhat are your favorite vegan classroom or office treats?

Colorful Vegan Rice Crispy Treats
 
Classic vegan rice crispy treats made more colorful and fun with sprinkles and decorative sugar.
Ingredients
  • 1 10 oz bag of Vegan Marshmallows
  • 3 TB Vegan Butter (homemade or Earth Balance)
  • 1 tsp Vanilla Extract
  • 4 cups Crisp Rice Cereal
  • 2 TB decorative sugar and/or sprinkles
Instructions
  1. Grease an 8x8 pan and set aside.
  2. Over medium heat melt the vegan marshmallows and vegan butter in a large saucepan. Once the marshmallows and butter are fully melted and fluffy (this can take 5+ minutes depending on your stove) stir in the vanilla. Quickly stir in the rice cereal and mix with a spatula until well combined.
  3. Press the mixture into greased pan. Once the mixture is pressed into the pan fairly evenly top with sprinkles and sugar. Press toppings gently into the mixture to ensure they stick.
  4. Cool pan at room temperature or in the refrigerator. Slice and serve once cool.

Chocolate Vegan Rice Crispy Treats
 
Classic vegan rice crispy treats made decadent with chocolate cookie crumbles and a chocolate drizzle.
Ingredients
  • 1 10 oz bag of Vegan Marshmallows
  • 3 TB Vegan Butter (homemade or Earth Balance)
  • 1 tsp Vanilla Extract
  • 4 cups Crisp Rice Cereal
  • ½ cup Vegan Chocolate Cookies, crumbled - plus more for topping
  • ¼ cup vegan Chocolate Chips
  • 1 tsp coconut oil
Instructions
  1. Grease an 8x8 pan and set aside.
  2. Over medium heat melt the vegan marshmallows and vegan butter in a large saucepan. Once the marshmallows and butter are fully melted and fluffy (this can take 5+ minutes depending on your stove) stir in the vanilla. Quickly stir in the rice cereal and chocolate cookies. Mix with a spatula until well combined.
  3. Press the mixture into greased pan. Once the mixture is pressed into the pan fairly evenly top with additional cookie crumbs. Press crumbs gently into the mixture to ensure they stick.
  4. Melt chocolate chips and coconut oil over a double boiler or in the microwave. Once melted drizzle the chocolate mixture over pan of rice crispy treats.
  5. Cool pan in the refrigerator. Slice and serve once the treats are cool and the chocolate drizzle has firmed up.

*This is not a sponsored post. I was given marshmallow samples by Dandies at no cost. All opinions are my own. This post contains affiliate links. Thank you for your support.

Vegan Sprinkle Cookies

Vegan Sprinkle CookiesLike most kids Trey loves sprinkles. He often sees treats in bakeries covered with sprinkles, but they are rarely vegan. I wanted to create soft vegan sprinkle cookies that look like some of those treats. I kept these soft since most of my other sugar cookie recipes make a crisp cookie designed for decorating.

Vegan Sprinkle Cookies

My great-aunts used to make soft sour cream cookies with sprinkles for us as kids and I was thrilled these vegan sprinkle cookies have a similar taste and texture.

Sprinkles that are not full of artificial colorings can be hard to find. I have purchased the India Tree brand at Whole Foods in the past and liked them, although they are expensive.  **UPDATE – a kind reader, Paula, asked me about confectioners glaze in sprinkles. I had no idea confectioners glaze is usually not vegan. With that information I’ll be using Let’s Do Organics Sprinkles which are vegan. Thanks for the heads up Paula**

Vegan Sprinkle Cookies

I was inspired by a recipe I saw on Sally’s Baking Addiction. It was fairly simple to veganize and the results are delicious. I’m planning to bring these to Trey’s next class party.

Vegan Sprinkle Cookies
 
Soft and colorful vegan sprinkle cookies. Perfect for classroom parties or any festive occasion.
Ingredients
  • ½ cup Vegan Butter, softened
  • ¾ cup Granulated Sugar
  • ¼ cup Soy Yogurt, unsweetened
  • 1 teaspoon Vanilla Extract
  • 1 and ⅔ cups Flour
  • ¼ teaspoon Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 2 teaspoons Cornstarch
  • ½ cup Sprinkles, plus more for sprinkling on top
Instructions
  1. Cream vegan butter and sugar together. Stir in yogurt and vanilla. Set Aside.
  2. In a large bowl combine flour, salt, baking powder, baking soda and cornstarch. Once combined mix liquid mixture into flour mixture. Stir completely. Add in sprinkles. Place dough in refrigerator for 1 hour.
  3. Preheat oven to 350. Line baking sheet with parchment paper. Roll out 1 Tablespoon size balls of cookie dough and place on cooking sheet. Press a few additional sprinkles on top of each ball of dough.
  4. Bake for 10 minutes. Cool for 5 minutes on baking pan and then place on cooling rack.

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Mini Lime Coconut Pound Cakes

lime coconut pound cakeLime and coconut are one of my favorite flavor combinations. After successfully making a Lemon Bundt Cake with a pound cake like texture I decided to make mini lime coconut pound cakes using a similar recipe. The flavor is an ideal balance of citrus, tropical and sweet.

lime coconut pound cake

To make these mini pound cakes I used a mini loaf pan I bought on Amazon a few years ago. I really love this pan. It was priced a bit higher than other pans I have seen, but the higher quality is very evident. I have used it to make mini banana breads, mini coffee cakes and mini blueberry cakes. You can use a larger loaf pan if you don’t have a mini loaf pan. Adjust the cooking time to 50-55 minutes.

lime coconut pound cake

Be sure to add the lime zest in the glaze. It adds a great pop of lime flavor which is the perfect contrast to the otherwise sweet glaze. These lime coconut pound cakes are an ideal dessert after a meal of spicy food like Indian or Mexican. They also work well as a sweet component for a brunch. Enjoy!

lime coconut pound cake

* THIS PAGE CONTAINS AFFILIATE LINKS. IF YOU PURCHASE A PRODUCT THROUGH AN AFFILIATE LINK YOUR COST WILL REMAIN THE SAME, BUT VEGAN GRETCHEN WILL AUTOMATICALLY RECEIVE A SMALL COMMISSION. YOUR SUPPORT IS APPRECIATED.
Mini Lime Coconut Pound Cakes
 
Miniature vegan lime coconut pound cakes that can be served for brunch or dessert.
Ingredients
  • CAKE:
  • 2 cups All-Purpose Flour
  • ½ cup Finely Shredded Coconut, unsweetened
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 2 teaspoons Lime Zest
  • ½ cup Vegan Butter (such as Earth Balance), softened
  • 1 cup Sugar
  • ⅓ cup Brown Sugar
  • ½ cup Almond or Soy Milk, unsweetened
  • 2 Tablespoons Lime Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Coconut Extract (optional)
  • ¾ cup plain Vegan Yogurt, unsweetened if possible
  • GLAZE:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Lime Juice
  • 1 teaspoons Lime Zest
Instructions
  1. Preheat oven to 350 degrees. Grease a mini loaf pan.
  2. In a large bowl combine flour, baking powder, salt and lime zest. Stir until combined and set aside.
  3. In a separate large bowl beat together the vegan butter and sugars until well combined. Stir in almond milk, lime juice, vanilla extract and yogurt.
  4. Add the liquid mixture to flour mixture. Thoroughly combine.
  5. Fill each mini loaf tin ⅔ of the way full with batter. Bake for 30-35 minutes until loaves are golden brown and a toothpick inserted in the center comes out clean.
  6. Let cakes cool for 15 minutes. Remove cakes from pan and let cool completely.
  7. Once cakes are completely cooled prepare the glaze. Stir lime juice into powdered sugar. Stir in lime zest. Once it forms a pourable glaze pour over the middle of each loaf. The glaze should run down the sides of each cake.

Vegan Lemon Bundt Cake

Vegan Lemon Bundt CakeA few weeks ago I successfully made homemade unsweetened vegan soy yogurt. It is the perfect combination of creamy and tart and I have been enjoying it almost daily for breakfast. What I didn’t mention is that my second attempt was successful, but my first attempt was not. The first attempt had the same delicious flavor, but it did not set up at all. Because it still tasted good I kept the 5 cups of liquid yogurt in the frig and looked for any recipe that required yogurt. This homemade frozen yogurt (using agave instead of honey) was a great treat, but I still had a ton left. I decided to make a vegan lemon bundt cake with the yogurt and it was a great decision. The cake is moist and rich like a pound cake, but with a light lemon flavor. Enjoy this cake with your coffee, at brunch, or as a lighter dessert.

Vegan Lemon Bundt Cake

I decided to bake the cake in my new bundt pan. I love the texture the bundt pan created, with the more crisp edges. You can definitely use a loaf pan, or even an 8×8 pan if that is what you have. You will need to adjust the baking time accordingly. An 8×8 pan may only take 30 minutes and a loaf pan more like 40-45 minutes. Just be sure to check your cake so it doesn’t overcook.

I used lemon extract in this cake because I like the boost of lemon flavor it adds without having to juice a ton of lemons. I only had a few lemons on hand and I didn’t want to use them all for this cake.

Vegan Lemon Bundt Cake

The glaze is beautiful and adds an additional layer of sweet lemon flavor to the cake. If you are short on time, or don’t like glazes you can always just sprinkle powdered sugar liberally over the top of the cake.

 

I was traveling to visit my parents the next day so I used my portable cake server. I feel like my great-aunts when I use that thing. They were our resident family bakers and always showed up to holidays and picnics with their cake carrier full of a family favorite cake. I also used a doily here since I was going to my parents house. My Mom would not approve of a bundt cake with no doily!

Vegan Lemon Bundt Cake

I hope you try and enjoy this cake…doily optional!

* THIS PAGE CONTAINS AFFILIATE LINKS. IF YOU PURCHASE A PRODUCT THROUGH AN AFFILIATE LINK YOUR COST WILL REMAIN THE SAME, BUT VEGAN GRETCHEN WILL AUTOMATICALLY RECEIVE A SMALL COMMISSION. YOUR SUPPORT IS APPRECIATED.
3.0 from 2 reviews
Vegan Lemon Bundt Cake
 
A moist, rich vegan lemon bundt cake that has a delicate lemon flavor with a tangy lemon glaze.
Ingredients
  • CAKE:
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 2 teaspoons Lemon Zest
  • ½ cup Vegan Butter (such as Earth Balance), softened
  • 1⅓ cups Sugar
  • ⅔ cup Almond or Soy Milk, unsweetened
  • 1½ teaspoons Lemon Extract
  • 1 teaspoon Vanilla Extract
  • ¾ cup Vegan Yogurt, unsweetened if possible
  • GLAZE:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Lemon Juice
Instructions
  1. Preheat oven to 350 degrees. Grease a 8-10 cup bundt pan.
  2. In a large bowl combine flour, baking powder, salt and lemon zest. Stir until combined and set aside.
  3. In a separate large bowl beat together the vegan butter and sugar until well combined. Stir in almond milk, extracts and yogurt.
  4. Add the liquid mixture to flour mixture. Thoroughly combine.
  5. Pour batter into greased bundt pan. Bake for 50-55 minutes until cake is golden brown and a toothpick inserted in the center comes out clean.
  6. Let cake cool for 20 minutes. Remove cake from bundt pan and let is cool completely.
  7. Once cake is completely cooled prepare the glaze. Stir lemon juice into powdered sugar. Once it forms a pourable glaze pour over the middle of the cake. The glaze should run down each side of the cake. Cut & Serve!

Vegan Chocolate Chip Bars

Vegan Chocolate Chip Bars

As you have probably noticed I love a good cookie. I like mini cookies, loaded cookies and chocolate cookies. There are times, however, when I don’t feel like making the effort to create individual cookies. My solution is to make cookie bars. I make a quick cookie batter, add it to a greased pan and bake. You can relax or get busy on other kitchen tasks while your bars bake. The resulting vegan chocolate chip bars are delicious.

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Vegan Chocolate Mousse

Before I ever went vegan I started taking cooking classes from Colleen Patrick-Goudreau. Colleen’s class really opened my eyes to the possibilities of vegan cooking. I started volunteering with her and eventually acted as an assistant for classes she was running for Physician Committee for Responsible Medicine (PCRM)The classes focused on helping people with cancer or who were interested in cancer prevention. I had a lot of fun helping helping Colleen and learning more about the preventative aspects of a vegan diet. Over the course of the classes I decided to become a vegan myself.

The classes came with a cookbook and it was filled with very simple recipes. They were great starter recipes, but most needed some tweaking to bump up the flavor. One of my favorite recipes was for a chocolate mousse made with silken tofu. Over the years I have modified the recipe and made it my own.

Vegan Chocolate Mousse Pintrest

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Vegan Chocolate Peanut Butter Cookies

As I have mentioned Harrison does not consider things that aren’t chocolate dessert. His favorite combination with chocolate is definitely peanut butter. I developed these vegan double chocolate peanut butter cookies to pack a punch of both chocolate and peanut butter flavor. They are made with cocoa powder, chocolate chips and ribbons of peanut butter.

Vegan Chocolate Peanut Butter Cookies Labeled

When I made these last week both Trey and Harrison enjoyed sampling the dough. Trey wanted to help me develop some additional recipes and suggested I make cookies with chunks of dough in the cookie. I explained how baking worked and that he would just end up with cookies, since the dough would cook in. Undeterred he suggested that I serve these cookies as sandwiches with whipped cream. Future chef!

Vegan Chocolate Peanut Butter Cookies

The key to these cookies is the ribbons of peanut butter running through them. I learned this technique from Dreena Burton’s Eat, Drink & Be Vegan cookbook. She has a cookie called “You Got Peanut Butter in my Chocolate Cookie”. In her recipe you use a knife to barely mix peanut butter into the chocolate cookie batter. This allows you to see and taste the peanut butter in the cookie. I recommend using cold (not softened) peanut butter when making this recipe. Soft peanut butter ends up mixing right into the dough and you lose the ribbons.

Vegan Chocolate Peanut Butter Cookies Pan

If you are interested in making these to bring to school or an event where children may have allergies you can easily skip the peanut butter. Without the peanut butter you will have double chocolate cookies. These cookies are soft and moist, and popular with all ages.

Vegan Chocolate Peanut Butter Cookies
 
These cookies are packed with melty chocolate chips and ribbons of peanut butter. This classic flavor combination delights all ages.
Ingredients
  • 2¼ cups All-Purpose Flour
  • ½ cup Cocoa Powder
  • 1 teaspoon Cornstarch
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Earth Balance, softened
  • 1 cup Brown Sugar, packed
  • ½ cup Granulated Sugar
  • 1 TB ground Chia, mixed with ¼ cup Water
  • 1 TB Vanilla Extract
  • 1 cup Vegan Chocolate Chips
  • ¼ cup Peanut Butter, cold
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl combine flour, cocoa powder, cornstarch, baking soda and salt. Set aside.
  3. In a separate bowl mix butter, brown sugar and granulated sugar together until well combined. Stir in chia/water mixture and vanilla.
  4. Combine wet and dry ingredients until well mixed. Mix in chocolate chips until combined.
  5. Cut in peanut butter with a knife. Do not over mix. You should see ribbons of peanut butter in the cookie dough.
  6. Roll dough into tablespoon sized balls and place on lined baking sheet. Bake cookies for 9-10 minutes.

* This page contains affiliate links. If you purchase a product through an affiliate link your cost will remain the same, but Vegan Gretchen will automatically receive a small commission. Your support is appreciated.

Homemade Popsicle Bonanza

I have a love hate relationship with popsicles. On one hand I like that they are normally vegan (assuming they aren’t a “creamy” variety). They don’t usually contain any common allergens like soy, dairy, gluten, or eggs. This makes them an easy treat to bring to school for the whole class to enjoy. On the other hand the majority of store bought popsicles are nothing but dyed sugar water. The fact that your tongue stays red for hours after eating a red popsicle is not a good sign for what is happening inside your body. Like most kids, Trey loves popsicles. I try to keep homemade popsicles in our freezer for him. Recently we bought a new box of popsicle molds from Tovolo. I decided to try out a few new homemade popsicle flavors. The results were tasty and have been helping us beat the summer heat.

Homemade Popsicles Pintrest

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Vegan Poppy Seed Cake

If you have ever been a guest in my parents home you have had poppy seed cake. Poppy seed cake is my Mom’s go-to dessert, and has been my whole life. The smell of the sherry cooking in the cake batter is the ultimate smell of home for me. I once had a friend say, “Whenever I think of your parent’s house I think of poppy seed cake and jarlsberg cheese” (clearly in my pre-vegan days). My parents have moved to a mostly vegan diet and my Mom asked me to create a vegan version of poppy seed cake for her. The original recipe uses cake mix and a lot of eggs. It took me several tries, but I’ve come up with a vegan poppy seed cake that is as delicious as the original.Vegan Poppy Seed Cake Pintrest

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Mini Vegan Chocolate Chip Cookies

Do you remember “Soft Batch” chocolate chip cookies from back in the day? My Mom always had cookies on hand for dessert. I absolutely loved when she started buying the soft batch chocolate chip cookies.  The texture was the perfect balance between a cookie and raw dough. I recently saw a recipe on Pintrest for Mini Chocolate Chip Cookies. I decided to make a vegan version, because they looked so much like my beloved “Soft Batch” cookies. The recipe was very easy to veganize and the resulting vegan mini chocolate chip cookies are fantastic.

Mini Vegan Chocolate Chip Cookies 1

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