Description
Almond Joy Krispie Treats are a delightful twist on the classic rice crispy treat, featuring toasted coconut and almonds for a crunchy texture, melted vegan marshmallows for gooey sweetness, and a rich drizzle of semi-sweet chocolate to finish. These vegan-friendly, no-bake treats are perfect for satisfying your sweet tooth with a tropical flair.
Ingredients
Scale
Toasted Coconut and Almonds
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups sliced almonds
Main Mixture
- 8 cups crispy rice cereal
- 8 cups mini vegan marshmallows
- 4 tablespoons butter
- 1 teaspoon pure coconut extract
Topping
- 8 oz semi-sweet or bittersweet chocolate
Instructions
- Toast Coconut and Almonds: Preheat your oven to 375°F. Spread the shredded coconut and sliced almonds evenly on a baking sheet and bake them for 6-10 minutes until they turn lightly golden and fragrant. Remove from the oven and set aside some of the mixture for topping later.
- Prepare Pan and Combine Dry Ingredients: Grease a 9″x13″ cake pan with butter. In a large bowl, mix the crispy rice cereal with the majority of the toasted coconut-almond mixture, reserving a small portion for sprinkling on top.
- Melt Marshmallows and Butter: In a microwave-safe bowl, melt the mini vegan marshmallows and butter together in the microwave for about 2-3 minutes until the mixture becomes puffed and gooey. Stir in the pure coconut extract for added flavor.
- Mix Wet and Dry Ingredients: Quickly pour the melted marshmallow mixture over the cereal and coconut-almond blend. Stir thoroughly to coat the rice cereal evenly before the mixture sets.
- Press into Pan and Add Chocolate: Press the sticky mixture evenly into the prepared pan using the greased rubber spatulas. Melt the semi-sweet or bittersweet chocolate and drizzle it over the top, spreading it evenly. Finally, sprinkle the reserved toasted coconut-almond mixture over the chocolate for a crunchy garnish.
- Cool and Serve: Allow the layered treat to cool completely at room temperature until the chocolate has hardened. Once cooled, cut into squares and serve.
Notes
- Using mini vegan marshmallows keeps this dessert dairy-free and vegan-friendly.
- To make cutting easier, lightly grease your knife or warm it before slicing the treats.
- For a nut-free option, substitute sliced almonds with additional toasted coconut or chopped seeds.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- Feel free to customize with dark chocolate or milk chocolate based on preference.
