Amanda’s Red Beet Gooey Vegan Rice Squares
Ingredients
- 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
Instructions
- Line a 9” x 9” baking pan with parchment paper and lightly grease with coconut oil
- Melt vegan butter in a large pot over medium low heat, add beet crystals. Feel free to add more for a richer colour/flavour.
- Add vegan marshmallows and stir until melted and a gooey texture is formed.
- Remove from heat and quickly stir in milk or water and a pinch of sea salt.
- Add in the rice crisps and stir until mixed well.
- Place the cereal mixture into the prepared greased pan. Press mixture into pan as an even layer.
- Cool for 45 - 60 minutes before removing, cut into squares or desired cookie cutter shapes!
Notes
** Can be stored at room temperature in a sealed container for up to 4 days.