Vegan Rice Crispy Treats


4.99 from 173 votes
Jump to RecipeJump to Video

These vegan rice crispy treats are a simple no bake dessert made with 3 ingredients. No dairy and no refined sugar, they take 5 minutes to make. 

vegan rice crispy treats.

If you love rice crispy treats, you are in for a treat. This vegan version is one you’ll add to your dessert rotation every week.

Traditional crispy treats use marshmallows and butter, but not these! Don’t fret, though- they taste every bit as delicious as you’d expect.

Table of Contents
  1. Why you’ll love these vegan rice krispie treats
  2. Ingredients needed
  3. How to make vegan rice crispy treats
  4. Tips to make the best recipe
  5. Dietary swaps and substitutions
  6. Storage instructions
  7. Recommended tools to make this recipe
  8. More vegan dessert recipes to try
  9. Frequently Asked Questions
  10. Vegan Rice Crispy Treats (Recipe Card)

Why you’ll love these vegan rice krispie treats

Inspired by my peanut butter rice crispy treats recipe, I wanted to create a similar version without the peanut butter BUT also without marshmallows or corn syrup. These tick the boxes.

  • Best texture. Crispy, soft, dense, and perfectly delicious. 
  • Just 3 ingredients. Rice Krispies, almond butter, and maple syrup!
  • Ready in 5 minutes. The hard part is waiting for them to set.
  • Gluten-free option. Simply use crispy gluten-free cereal, and these are suitable for celiacs.

Oh, and if you want to try some other healthier desserts with 3 ingredients, you’ll enjoy oatmeal bars and no bake cookies

Ingredients needed

You’ll notice and short and simple list of ingredients to make these bars. They are easy to find and if you’ve made any of my vegan desserts before, you probably have everything in your pantry. Here is what you’ll need:

  • Crispy rice cereal. Any crispy rice-based cereal works, including rice crispies and brown rice crispies. 
  • Almond butter. Smooth and creamy with no added sugar. 
  • Maple syrup. Adds sweetness and help bind the mixture. 

How to make vegan rice crispy treats

This recipe is truly one of the easiest that you’ll ever make and follow a simple 3-step process. The hard part is waiting for them to firm up but honestly, it will be worth it. 

Ready to whip some up? 

1. Melt the almond butter and syrup. Start by adding the almond butter and maple syrup in a microwave-safe bowl and microwave for 30-40 seconds, until warm. Whisk them together until smooth. 

2. Combine ingredients. Add the rice cereal and mix well until fully combined. Transfer the mixture into a lined square pan and press down on top until uniform and smooth. 

3. Chill and set. Refrigerate the treats for at least an hour to firm up. Once firm, use a sharp knife and slice into bars. 

rice crispy treats no marshmallows.

Tips to make the best recipe

  • If you notice the mixture to be a little too sticky/wet, you can add more crispy rice cereal. Sometimes, the almond butter and syrup mix can be a little too creamy.
  • Line your pan before adding the mixture in so you’ll enjoy an easy removal.
  • If you don’t own a microwave, you can heat the peanut butter and syrup together in a small saucepan over medium heat. 

Dietary swaps and substitutions

The beauty of these crispy treats is just how easy they are to customize to other diets out there. Here are some suggestions: 

  • Make them gluten free. Use gluten free rice crispy cereal. 
  • Swap out the almond butter. Use another nut or seed butter, including cashew butter, tahini, or sunflower seed butter. 
  • Cut the carbs. Try making keto rice crispy treats instead. 
  • Cut the sugar. Replace the maple syrup with sugar free maple syrup
  • Use another sweetener. Not a fan of maple syrup? Try using agave nectar or brown rice syrup instead. 
  • Add protein. Make my protein rice Krispies instead.

Storage instructions

  • Up to one week: Rice Crispy Treats can keep at room temperature, covered.
  • One week or more: They are best kept refrigerated, as they will maintain a firm texture, and last for up to 4 weeks.
  • Up to 6 months: Place the treats in a ziplock bag and store it in the freezer for up to 6 months. 
  • Mixing bowls. Microwave-safe and perfect for tons of ingredients!
  • Spatula. To mix everything together seamlessly.
  • Square pan. To let the bars firm up.
healthy rice crispy treats.

More vegan dessert recipes to try

Frequently Asked Questions

Are Kellogg’s rice crispy treats vegan?

No, the Kellogg’s version of crispy treats contains butter, marshmallows, and gelatin, which are not suitable for a vegan diet.

What can I use instead of marshmallows in crispy treats?

This recipe uses a combination of peanut butter and maple syrup, which both add sweetness and help hold the treats together.

Is rice crispies cereal dairy free?

Yes, there is no dairy in rice crispies cereal.

vegan rice crispy treats recipe.

Vegan Rice Crispy Treats

4.99 from 173 votes
These vegan rice crispy treats are a simple no bake dessert made with 3 ingredients. No dairy and no refined sugar, they take 5 minutes to make. 
Servings: 12 Bars
Prep: 1 minute
Cook: 4 minutes
Total: 5 minutes




  • Line an 8 x 8-inch baking tray with baking paper and set aside.
  • Add your almond butter and maple syrup to a microwave safe bowl and melt your nut butter with your syrup.
  • Add the rice cereal to the peanut butter and syrup mixture and mix until combined.
  • Pour mixture into the lined baking tray and press firmly into place. Refrigerate for at least 30 minutes to firm up.
  • Slice into bars and enjoy.


TO STORE: Rice Crispy Treats can keep at room temperature, covered. They are best kept refrigerated, as they will maintain a firm texture, and last for up to 4 weeks.
TO FREEZE: Place the treats in a ziplock bag and store it in the freezer for up to 6 months. 


Serving: 1BarCalories: 100kcalCarbohydrates: 12gProtein: 3gFat: 5gFiber: 2gVitamin A: 250IUVitamin C: 4.1mgCalcium: 40mgIron: 0.9mgNET CARBS: 10g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Sounds delicious, but Kellogg’s Rice Krispies aren’t vegan because of Vitamin D3, (for strict vegans) which isn’t listed in the nutrition information at the end of your recipe. Also Kellogg has discontinued Gluten Free Rice Krispies Cereal.

  2. I tried this with agave and it came out absolutely delicious! I’ll probably add more rice crispies next batch because they are a little gooier than I want.

    I also melted a 85% cacao bar and spread over the top – delish!

  3. Delicious! I was craving the marshmallow style but didn’t have marshmallows…wasn’t sure if this would hit the spot but it does, thank you!

  4. Could you use sugar-free syrup for this to cut out all the sugar? Or is the real stuff necessary to hold everything together? Thanks 😊

  5. Unless you specify that the rice crispy cereal is the gluten free brand, these are not gluten free “normal” rice crispy cereal has barley in them, therefore not gluten free

  6. Thank you so much for posting this recipe! I added a few roasted unsalted peanuts to the mixture and even a small square is enough to satisfy a craving for something sweet, while being guilt-free at the same time. It’s so much better than granola bars, which tend to be heavy and dry.

  7. OMG! I’ve been waiting for a healthy version since I went vegan 6 years ago!!!! Awesome, I went straight to the pantry and made them with quinoa crispies, peanut butter and date syrup…delish!

  8. Hi there I had a question. I made these this evening with organic peanut butter and honey (couldn’t find brown rice syrup today) and left them in the fridge for over an hour. At first they cut beautifully and tasted amazing, but after about 10 mins they wouldn’t hold together at all. Any suggestions on what I could do to salvage these??

    1. Hi Surabhi! With honey, it’s less sticky than brown rice syrup, so you are best to add a little more honey to them to keep them together 🙂

  9. I have these in my fridge at all times. I do add 1tbsp of vanilla extract, and when I make these squares I always double the recipe. These are so good!

  10. I like your post but would appreciate you take out the part about getting diabetes with one bite. Onset of Type 1 (your body makes no insulin) has nothing to do with food. It can’t be prevented. Type 2 ( your body is resistant to insulin) is not always because of poor diet. As a mom of a Type 1 diabetic for 8 years, misconception and lack of knowledge is a daily fight.

    1. Hi Jenny- Absolutely. I sincerely apologise for such a thoughtless comment within my post. I’m so sorry to hear about your child suffering- Coming from a family where many are affected too, I should have been more cautious.

  11. I made these with sunbutter since I’m allergic to peanuts. Also reduced the brown rice syrup a little. It was plenty sweet. I really liked them. Thinking about trying it with my chocolate soy butter next.

  12. But these are still pretty sugary, there’s the equivalent of about 2/3 of a cup of sugar in this recipe if you use brown rice syrup. That’s basically the same or a little more than regular rice crispy treats (I compared the sugars, in grams, in the nutrition facts for both recipes). Brown rice sugar, honey, etc. are all still sugar to our body. It seems like most people don’t understand that. Only reason to use them instead of table sugar is for different consistency or taste, not health. Subbing out the butter with peanut butter IS healthier, though. Subbing out saturated fat for healthier nut fats is always a good thing. That’s a good idea for rice crispies, think I’ll have to try it!

    1. That’s true but had we included marshmallows, syrup and usually glucose syrup too, it would have been a sugar bomb! I love the peanut butter taste too 🙂

  13. Brittle is the stickiest (but crunchiest) thing I may have ever eaten. That junk doesn’t come out of my teeth!! Blech. I love nut butter and rice crispies. And..sugar.

  14. I’d have to say, I think Snow White learned her lesson once 😉 but those rice krispy treats look great! I love the addition of the peanut butter or the cashew butter–it’ll make them taste even better!

  15. The most sticky sweet snack I’ve ever eaten was…hmmm, maybe candied caramel apples, although I love those things. Sweet meets crisp and refreshing. I will get me one of those this fall, although these look significantly easier and fantastic.

    Too bad we weren’t in school together. You would have kept me fed and happy.

  16. We didn’t have any catered halls at uni… then again I think I am the cook I am today because I had to make so many random meals from a variety of bits and bobs in our kitchen! But yeah rice krispie squares were definitely one of my snacks. In fact when we were growing up, one of the most popular tray bakes were krispies mixed with melted mars bars… cooled in a tray and then melted chocolate (a lot!) poured on top and then set. Oh boy a party wasn’t a party without those bad boys!

  17. I sometimes overdo maple syrup on my pancakes…the pancake becomes a soaked up sponge and there still is a pool of syrup around them. Delicious if you want to crash in an hour 🙂

  18. I feel like ‘sickly sweet’ doesn’t exist for me. I’m the sort of person that can eat buttercream frosting straight up – my sweet tooth knows no bounds.

  19. rice crispy has always been my favorite..the one with marshmallows 😛 love the idea of this with just pb and honey for me.

  20. Caramel Pie is straight up the most sickly sweet thing I’ve ever eaten. I used to love it, but now it makes me want to gag.
    And where were you when I was in college and needed no bake snacks??

  21. I started making my rice crispy treats with PB and will never go back to any other way. Haven’t tried them without the marshmallows though, and even the vegan ones are sorta sketch. Well done.

  22. I love making rice crispy treats like this – I make my own with the brown rice crispies, PB and maple syrup and they’re delicious. But I add sprinkles because I’m colorful and like the TEENY sugar rush 🙂

  23. Dear Arman, these are the perfect snack and one I can feel good about giving all my boys. You won’t believe this, but my oven has been broken for two weeks now. A new one is ordered but it had to be custom because of the placement our cherry cabinets. So this is the perfect snack and my kids will rejoice since I refuse to buy bulk package snacks. They’ve been eating like, baby carrots and apples. Trust me they will be thrilled. Me too. thanks for a great recipe.

  24. Does drinking honey straight from the honey bear count as the most sickly sweet snack I’ve ever eaten? Because I used to do that on the regular when I was a little kid… And oddly enough, I never suffered any consequences. I don’t think my current self would be able to marathon through something like that though. Eep.

  25. Healthy rice krispy treats?!? YAY!! I would probably go the honey-route – it sounds so dang delicious in my head. haha 😀

  26. I love rice krispy treats and there’s this company who makes amazing ones called The Crispery. I ate one once and have been dying for more. I love alllll the marshmallows in mine, but your version looks delish!

  27. Easy and quick recipes is what I need as a busy mom, thanks for sharing these treats. They look as yum as all your recipes 🙂

  28. I used to make rice krispy treats using cocoa pebbles. So good! I should try it again with cocoa pebbles and your recipe – I would love the combo of the peanut butter and the chocolate.

  29. These looks awesome. I make a similar version with almond butter and brown rice syrup and call them nice krispy treats. 🙂 They’re awesome with the Chocolate Koala Crisp cereal too if you like chocolate. 🙂

  30. I think PB rice krispies taste waaay better than the original ones. These look so pretty and tasty!
    We always had bananas in our dining hall and I would stuff them in my bag like crazy. Then I’d make my friends grab some too.

    1. LOL. I need to send you a photo of my window sill right now….there are bananas hanging out there waiting to turn brown 😀

  31. Oh em geeeeeeee. I was literally JUST talking about rice krispy treats yesterday. Clearly this is a sign that I must make these STAT.

      1. Sounds delicious, but Kellogg’s Rice Krispies aren’t vegan because of Vitamin D3, (for strict vegans) which isn’t listed in the nutrition information at the end of your recipe. Also Kellogg has discontinued Gluten Free Rice Krispies Cereal.

  32. As Amen’s personal recipe tester, I can tell you that these treats are FRIGGIN AWESOME. Make them or you’re silly.

  33. Whole Foods has these baskets as well. Last week when we queued at the Whole Foods checkout right in front of said baskets I suggest to make rice crispie bars for us back home. I guess I don’t need to tax my brain but just make these 🙂
    Whilst I like sweet treats I am not in for the too sweet ones. That’s why I don’t like most sugar candy I assume!
    But nutella straight from the jar is a must! Why bother with any bread?

  34. Straight up candy was always just too sweet for me. Wouldn’t want to get diabetes in one bite – Arman to the rescue again 🙂

  35. Omggg YUM! Rice Krispies were one of my favourite snacks back in the day and at the time, I didn’t find them sickly sweet at all- I guess that says plenty about my sweet tolerance back in the day ha! I personally find meringues and macaroons far too sweet for my liking- a few bites is more than enough!