Do you ever feel inexplicably guilty for neglecting inanimate objects? I came across my old camera recently and “felt bad” that I hadn’t used it in so long. I feel the same way every time I walk past my piano, which I rarely practise any more. It’s ridiculous. Anyway, I decided to use it to photograph these rice krispie treats for a quick, easy shoot. I was feeling impatient and wanted to skip the photography and head straight to the eating part!
A few weeks ago I tried making this recipe using aquafaba and agar flakes. It was a giant failure. So I tweaked the recipe and tried again. Another failure. So I had to settle for shop-bought vegan marshmallows in the end but at least the end result turned out perfectly! I might try and experiment with the aquafaba again in the future though. These funfetti rice krispie bites have the most delicious, chewy texture and crunch (no sogginess) and the sprinkles add an extra delicious texture.
- 4 tbsp coconut oil
- 150 g vegan marshmallows, I used 2 bags of vanilla Freedom Mallows
- 80 ml / 1/3 cup light agave nectar
- 1 tbsp vanilla extract
- 170 g / 6 cups rice krispies
- Approximately 5 tbsp vegan-friendly sprinkles
- Line a 9x9 inch pan with greaseproof paper.
- In a large saucepan, melt the coconut oil with the marshmallows and agave. Bring to a boil then turn the heat down low and stir for a minute so everything becomes thick and gloopy!
- Remove from the heat, stir in the vanilla and then the rice krispies and sprinkles. Mix until the rice krispies are completely coated.
- Transfer to the baking pan and press down firmly.
- Leave to set for an hour (or speed things up by placing in the fridge for 30 minutes) then cut into squares.
- Keep in an air-tight tin at room temperature for up to 5 days. Enjoy!