Amanda’s Red Beet Gooey Vegan Rice Squares

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Amanda’s Red Beet Gooey Vegan Rice Squares

  • 5 tbsp vegan butter ((I used Melt Organic Plant Butter))
  • 1 tbsp coconut oil for added flavour
  • 283 g Dandies Vegan Marshmallows (mini vanilla flavoured)
  • 2-3 tsp Salus® Red Beet Crystals
  • 1 tbsp plant-based milk or water
  • 1 pinch sea salt
  • 4-5 cups crispy rice cereal (such as One Degree Organic Foods Brown Rice Crisps)

  1. Line a 9” x 9” baking pan with parchment paper and lightly grease with coconut oil

  2. Melt vegan butter in a large pot over medium low heat, add beet crystals. Feel free to add more for a richer colour/flavour.

  3. Add vegan marshmallows and stir until melted and a gooey texture is formed.

  4. Remove from heat and quickly stir in milk or water and a pinch of sea salt.

  5. Add in the rice crisps and stir until mixed well.

  6. Place the cereal mixture into the prepared greased pan. Press mixture into pan as an even layer.

  7. Cool for 45 – 60  minutes before removing, cut into squares or desired cookie cutter shapes!

** Can be stored at room temperature in a sealed container for up to 4 days.