Vegan Chocolate-Dipped Rice Crispy Hearts

Vegan Chocolate-Dipped Rice Crispy Hearts

I have to thank my blogger buddy Celeste from Honk If You’re Vegan for coming to the rescue with a great idea for me.  I needed to come up with a vegan, nut-free, kid-friendly Valentine treat for my son to bring to daycare tomorrow to share with his classmates and educator.  I really wanted something a little healthier, but still sweet and fun.  Celeste suggested these great rice crispy squares.  I loved the idea of only 5 ingredients!  I jazzed them up by dipping them in semi-sweet vegan chocolate, and then adding some sprinkles.  Although the sprinkles are vegan, they are not completely additive-free, but I figured one rice crispy heart won’t be the end of the world.  Also, my husband said don’t be the worst ‘healthy mom’, add the sprinkles.  So, the sprinkles went on.

Although the rice crispies are not very sweet on their own (which I prefer), the texture turns out almost exactly like the marshmallow ones we grew up on.  I used a small heart-shaped cookie cutter to later shape them.  Sonny took care of decorating the clear bags with cute stickers which we later used to package each heart.

So, a happy Valentine’s Day to you all.  If anything, a little reminder to be grateful for the love we all have within us.  And thank you Celeste for the awesome idea!

Vegan Chocolate Dipped Rice Crispy Hearts

adapted from Healthful Pursuit

Makes 1 9×13 pan (14 hearts)

Ingredients:

  • 8 cups crispy rice cereal
  • ¼ cup ground flax seed
  • 1 cup brown rice syrup
  • ⅔ cup sunflower seed butter
  • 1 tsp pure vanilla extract
  • 100 gram bar of semi-sweet baking chocolate
  • vegan sprinkles, to decorate

Directions:

  1. Lightly oil a 9×13 pan with coconut oil (or other oil of your choice).  Set aside.
  2. Place rice cereal and ground flax seed in a large bowl. Stir to combine and set aside.
  3. In a medium-sized sauce pan or frying pan, add rice syrup, sunflower seed butter and vanilla extract. Heat over medium heat, stirring often, until ingredients have liquified, about 5 minutes.
  4. Pour syrup over rice crisp mixture and stir to coat.
  5. Once all crisps have been coated, drop the mixture into the prepared pan and even it out with a spatula, pressing down firmly.
  6. Allow to sit for 30 minutes in the refrigerator before using your cookie cutter to cut into heart shapes.  This is a little bit of a workout with pressing down firmly through the rice crispies.

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  1. Using a double boiler or a saucepan filled with water with a metal bowl over top, melt the chocolate.  Remove the bowl from saucepan.
  2. Carefully dip one side of the hearts into the chocolate.  Use a spatula to spread it evenly.  Place on a wire rack to cool.  Once you’ve dipped all the hearts, add sprinkles.
  3. Place in the refrigerator (still on the wire rack) to allow the chocolate to harden.  This should take 20-30 minutes.
  4. Remove from refrigerator and place in small gift bags, or go ahead and enjoy.  Keep refrigerated for up to a week.

Vegan Chocolate-Dipped Rice Crispy Hearts

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