Ingredients
Scale
Nutella:
- 2 cups raw hazelnuts
- 1/4 cup cocoa powder
- 1 cup Lily’s Sweets stevia sweetened dark chocolate chips
- 1 tbsp coconut oil
- 1/2 tsp salt
- 1 tsp vanilla extract
Rice Krispie Treats:
- 4 cups brown rice cereal
- 2 tbsp cocoa powder
- 1 package vegan mini marshmallows
- 5 tbsp vegan butter
Instructions
- Nutella: Preheat oven to 400 degrees. Place hazelnuts on a baking sheet and roast for 6-8 minutes until slightly browned. Remove from heat, allow to cool. Remove the shells with your hands by simply rubbing them together.
- In a microwave safe bowl melt the chocolate with coconut oil for 1 minute, stopping and stirring even 15 seconds until fully melted.
- In a food processor add the toasted hazelnuts, cocoa powder, salt, vanilla and melted chocolate, and blend until smooth.
- Rice Krispie Treats: Line a baking pan with parchment paper
- Combine cereal and cocoa in a bowl, set aside.
- Measure out the vegan Nutella, set aside.
- In a large pot, over medium heat, melt the vegan butter.
- Cook butter until foamy 2-3 minutes. Swirl the pan, or stir the butter, often to be sure the butter is cooking evenly. Keep cooking, stirring constantly until you start seeing little golden flecks in the butter. The color will progress from lemony-yellow to golden-tan.
- Once you see lots of little browned bits and smell that nutty aroma, immediately add the marshmallows and stir to combine until fully melted.
- Remove from heat. Quickly stir in the Nutella.
- Add the cereal and mix vigorously. If desired, fold in some whole extra mini marshmallows now.
- Transfer to the prepared baking sheet and press down. Keep treats covered. Allow to cool, slice and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Cuisine: Dessert
Nutrition
- Serving Size: 1