Ingredients
Scale
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups sliced almonds
- 8 cups crispy rice cereal
- 8 cups mini vegan marshmallows
- 4 tablespoons plant-based butter
- 1 teaspoon pure coconut extract
- 8 oz semi-sweet or bittersweet chocolate
Instructions
- Preheat oven to 375°F. Spread coconut and almonds on a baking sheet and bake for 6-10 minutes until golden.
- Grease a 9"x13" cake pan.
- In a large bowl, mix crispy rice cereal with most of the toasted coconut-almond mixture (set aside some for topping).
- Melt vegan marshmallows and butter in a microwave-safe bowl until puffy; stir in coconut extract.
- Combine melted marshmallow mixture with cereal-nut mixture until evenly coated.
- Press mixture into the prepared pan firmly.
- Melt chocolate and pour over treats; sprinkle reserved coconut-almond mixture on top.
- Allow to cool completely before cutting into squares.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 12g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg