I was wondering if you wanted some tasty vegan treats?
No, but seriously, I’ve got an amazing, happy and wholesome treat recipe that is not only vegan and delicious, but is super easy and fun to make and will give you that little energy hit for when you need it the most.
This recipe is sugar free and instead uses maple syrup and brown rice syrup to give it a super sweet, caramelly taste. Add some seasalt flakes and you’re totally good to go if you’re after a salted caramel fix.
I was inspired to make these little treats because I was watching that AU episode of Friends where Monica is still overweight and she gets Joey to get her a stack of these rice krispie cake things and I was like “damnnn I could totally eat that.” I have seen this episode at least 10 times and every time I think the same thing. Now I have a whole tin of my own version to get super fat on. Yay!
Recipe: Salted caramel hippie bars – makes 12
- 1/2 cup maple syrup
- 1/2 cup brown rice syrup
- 1/2 natural peanut butter
- 3 tbsp coconut oil
- pinch of sea salt
- 6 cups Rice Krispies/equivalent
For the topping
- 2 tbsp coconut oil
- 1/4 cup maple syrup
- 1 tbsp peanut butter
- a liberal pinch of flaked sea salt
Get the kind of tin you would use for making brownies in, and either line with greaseproof paper or coat in vegan butter, to make it super non stick.
Put the maple syrup and brown rice syrup into a pan. Bring it to a gently boil and keep stirring until it has reduced by about a third. Fight the temptation to stick you finger in it even though you know it will burn your flesh off because it looks so damn good.
When that’s done, add the coconut oil, peanut butter and salt and cook again until it’s all mixed in and melted and creamy. Yum. Take off the heat and add in the rice krispies one cup at a time, making sure every one is coated.
All you have to do now is press it into your tin, making an even layer. Make sure you pat it down well so that the mix sticks together to form one big slice.
Now you need to do the topping. Just whisk together the maple syrup, peanut butter and coconut oil in a pan, until it has thickened up to a sauce like consistency. Drizzle evenly over the mixture in the tin and smooth over the top with a palette knife.
I would suggest leaving these to firm up for a few hours, but I actually left my overnight and they came out perfectly! You can then cut them into little bar shapes and keep in a tub or whatevs.