5 from 2 votes
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Vegan Scotcheroos
These Vegan Scotcheroos are loaded with brown rice crispies, all natural peanut butter, and agave and smothered in vegan dark chocolate and a pinch of sea salt. An easier, slightly healthier, gluten free take on the classic no bake treat.
Servings: 24 "cupcakes"
Results and timings may vary when adjusting servings
Prep Time
15 mins
 
Ingredients
  • 1 (16 oz) jar all natural peanut butter room temperature, I like Crazy Richard’s
  • 3/4 cup light golden agave
  • 1/4 teaspoon salt
  • 1 (8 oz) box brown rice crisps cereal about 6 cups, I used One Degree Organic Foods, Veganic Sprouted Brown Rice Crisps
  • 2 (10 oz) packages vegan dark chocolate chips
  • 2 teaspoons coconut oil
  • Maldon sea salt for garnish
Instructions
  1. Grease 2 standard 12 slot muffin tins with cooking spray.*
  2. Place peanut butter, agave, and salt together in a bowl.
  3. Microwave for 30 seconds, or until everything is smooth and melty.
  4. Stir to combine.
  5. Add in rice crisps cereal and stir to combine.
  6. Use a heaping 1/4 cup to scoop mixture into prepared pan.**
  7. Use the back of the measuring cup to firmly compact the mixture.
  8. Repeat with remaining mixture. Set aside.
  9. Melt chocolate and coconut oil together in a large bowl.
  10. Stir to combine.
  11. Pour evenly over each muffin cup, about 2 tablespoons per cup.***
  12. Sprinkle with maldon sea salt and chill in fridge until firm.
  13. Let sit at room temperature for a couple minutes to easily remove the scotcheroos from the muffin tin. I use a knife to help.
  14. Serve with a little extra salt, if desired, and enjoy!
  15. Store leftovers in the fridge in a sealed airtight container and let come to room temperature for serving!
Notes

*You could also use a jumbo muffin tin. **Use 1/2 cup for jumbo. ***Use 1/4 cup for jumbo.

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