These deliciously easy and fun Vegan Chocolate Rice Crispy Cakes are a no-bake treat that is perfect for preparing during the Easter holidays, but they are also great for any time of the year. These cakes are a very popular British Easter treat and kids especially love preparing these crunchy treats. Crispy cakes can be made gluten-free by using gluten-free rice crispy cereal and gluten-free marshmallows.
Baking pan about 11 inch x 7 inch [28cm x 18cm] plus baking paper to line
Saucepan
small bowl for melting chocolate
metal cutlery spoon for mixing melted marshmallows
cutlery fork or small balloon whisk
Ingredients
Base:
160gramsrice crispy cereal[such as Asda free from rice snaps]
100gramsvegan margarine[such as Flora dairy-free [not a lite/diet or low fat/calorie one]
100gramsdark chocolate[or your preferred type of chocolate]
110gramsvegan marshmallows[such vegan dandies brand - available in Asda and other stores]
Topping:
200gramsdark chocolate[or your preferred type of chocolate]
To decorate:
vegan mini eggs, vegan marshmallows or other vegan sweets/candies
Instructions
Prepare the base:
Prepare the baking pan by greasing with a little margarine and lining with baking paper. If you allow for an overlap of the paper you can use the overlap to lift the chilled rice crispy block out of the pan once it has chilled and is ready for slicing.
Measure the rice crispy cereal into a mixing bowl.
160 grams rice crispy cereal
Chop the marshmallows up into small pieces and place into the saucepan.
110 grams vegan marshmallows
Break the chocolate into even sized pieces and place into the saucepan.
100 grams dark chocolate
Add the margarine into the saucepan and over a low heat gently heat until everything is melted.
100 grams vegan margarine
While the ingredients are melting use a metal cutlery spoon to stir the ingredients a few times.The chocolate and margarine will melt first, so help the marshmallows along by squashing them into the melted chocolate with the back of your spoon.
Using a hand whisk or a cutlery fork, whisk the marshmallows into the chocolate mixture. The marshmallows may keep their shape even after melting, so they may need whisking to break them down into the other ingredients.
Be careful to melt everything over a low heat and do not boil the ingredients. It may take a wee while to melt the marshmallows but keep at it, it will happen!
Once everything is melted pour the mixture into the rice cereal and stir well to combine.
Tip the chocolate covered cereal into the baking pan and press down firmly and evenly. Place the pan into the refrigerator while you melt the chocolate topping.
Melt the chocolate topping:
Break the chocolate into even sized pieces and place in a small heatproof bowl. Place the bowl into a small saucepan which has hot water at the bottom.
200 grams dark chocolate
Turn the stove ring to a low heat and place the saucepan with bowl and chocolate on to the ring.
Once the water under the chocolate is at boiling point the stove can be turned off as the chocolate will melt within the residual heat.
While heating stir the melting chocolate a few times, and once the chocolate has mostly melted it can be stirred quickly until completely melted.[when stirring chocolate we prefer to use a metal spoon such as a cutlery spoon]
Remove the pan from the fridge and spread the melted chocolate over the rice crispy base smoothing it out evenly.
Add the sweets:
Scatter the top with mini eggs, chopped or mini marshmallows, or other vegan sweeties or candy.
vegan mini eggs, vegan marshmallows or other vegan sweets/candies
Chill in the refrigerator:
Place the pan back into the fridge until it has set completely - at least a couple of hours but preferably longer.
Once set firm the rice crispy cake can be removed from the pan and sliced into the desired portion sizes - we like to slice into three rows of five so 15 squares altogether.
Keep the crisp cakes in the refrigerator until required.
Notes
Nutritional data is for guidance only and is not a strict calculation as ingredients vary.
Nutritional information does not include the sweet or candy that is used for the topping decoration.
Store the rice crispy cakes within the refrigerator so that they keep firm. A layer of kitchen foil can help maintain freshness. Store for 4-5 days.
For gluten-free rice crispy cereal try Asda [UK] Free From Rice Snaps which are also vegan friendly and use a gluten-free marshmallow.
Asda stock Dandies vegan marshmallows and vegan mini eggs from the brand Doisy and Dam.
The Dandies vegan marshmallows are also gluten-free but the Doisy and Dam mini eggs state that they may contain traces of gluten.