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. showmetheyummy.com #vegan #scotcheroos
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5 from 2 votes

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.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: vegan scotcheroos
Servings: 24 "cupcakes"
Calories: 299kcal

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

  • Grease 2 standard 12 slot muffin tins with cooking spray.*
  • Place peanut butter, agave, and salt together in a bowl.
  • Microwave for 30 seconds, or until everything is smooth and melty.
  • Stir to combine.
  • Add in rice crisps cereal and stir to combine.
  • Use a heaping 1/4 cup to scoop mixture into prepared pan.**
  • Use the back of the measuring cup to firmly compact the mixture.
  • Repeat with remaining mixture. Set aside.
  • Melt chocolate and coconut oil together in a large bowl.
  • Stir to combine.
  • Pour evenly over each muffin cup, about 2 tablespoons per cup.***
  • Sprinkle with maldon sea salt and chill in fridge until firm.
  • Let sit at room temperature for a couple minutes to easily remove the scotcheroos from the muffin tin. I use a knife to help.
  • Serve with a little extra salt, if desired, and enjoy!
  • Store leftovers in the fridge in a sealed airtight container and let come to room temperature for serving!

Video

Notes

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

Nutrition

Serving: 1"cupcake" | Calories: 299kcal | Carbohydrates: 31g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 283mg | Fiber: 2g | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 0.9mg