Vegan Rice Crispy Treats


5 from 160 votes
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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

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

5 from 160 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
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.

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  1. 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 🙂

  2. 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.

  3. 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??

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

  5. 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.

  6. 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 🙂

  7. 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!

  8. 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.

  9. 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!

  10. 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.

  11. 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 🙂

  12. 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.