Vegan Scotcheroos

5 from 6 votes

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: chocolate peanut butter, no bake, vegan

Servings: "cupcakes"

Calories: 299kcal

Equipment

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

US Customary - Metric

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!
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Video

Notes

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

Nutrition