Monthly Archives: December 2016


Oh what fun! I can not believe Christmas is next week. When I think of the holidays, I think of cookies, sweet and treats. Why be the norm and bake sugar cookies for your cookie swap? This season, make my holiday flavored rice krispie treats to impress your friends and family. The secret to this unique treat, is the coconut oil instead of vegan butter. It’s kid/adult friendly, satisfying, and I bet you can’t just have one… (I promise you.)

The flavor of almond and cinnamon brings out the flavor of a Christmas sugar cookie, minus the hassle of baking a cookies.

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2- 10 oz. bags mini vegan marshmallow
2 tbsp coconut oil
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp +1/4 tsp almond extract, divided
5 cups rice cereal
2 cups vegan chocolate chips
2 tbsp coconut oil, melted

Other Tools Needed:
Holiday cookie cutter of choice


1.) Prep chocolate sauce topping. In a small saucepan, melt 2 tbsp coconut oil and chocolate chips on low medium heat. Add 1/4 tsp almond extract. Stir until fully melted and silky smooth. Set aside.

2.) On medium heat, melt 2 tbsp coconut oil in a large deep pot. Add in marshmallows and melt completely. Make sure to continuously stir so the marshmallow and coconut oil does not burn.

3.) Add nutmeg, cinnamon, 1/2 tsp almond extract and stir until well incorporated. Once ingredients are all melted together, fold in rice cereal 1 cup at a time. Make sure each cereal is fully coated with melted marshmallow.

4.) On a large sheet pan, line with wax paper and roll out rice krispie to about 3 inches thick. Set aside to cool for about 15-20 minutes. Cut the shapes with your holiday cookie cutter of choice and dip each with a little chocolate sauce pre-made from earlier.

Optional: sprinkle a little confectioner sugar to mimic snow or add a little raw almond to let guest know it’s almond flavored.

Merry Christmas!
xoxo Sarah