Mummy Rice Crispy Boo Treats | Vegan, Gluten-free
Recipe and photo by ClaireBear Bites
20
30 minutes
Desserts
Rice crispy treats like you’ve never seen. Using our Gingerbread Pecan Butter as the secret ingredient, these are perfect for wowing at Halloween parties and having fun with the entire family. These will be your new Halloween treat staple!
Ingredients
1 cup Artisana Organics Gingerbread Pecan Nut Butter
(Can use our other nut butters if you wish)1 cup vegan milk chocolate
2 Tbsp Artisana Organics Coconut Oil, divided
1/2 Tbsp activated charcoal powder
3 ½ cups rice crispies
12 oz vegan white chocolate
Candy eyes
Directions
First, melt the vegan milk chocolate with 1 tbsp coconut oil in the microwave in 30 second increments.
To a large bowl, add the nut butter, melted chocolate and activated charcoal. Stir to combine.
Pour in rice crispies, mix well and transfer tbsp of the mixture into mini muffin silicone molds. **if using larger molds there will be less portions.
Next in a separate bowl, microwave the white chocolate and remaining 1 tbsp of coconut oil in 30 second increments again, until melted.
Spoon white chocolate over the rice crispie mixture. And allow to chill in the refrigerator for 5 mins.
Then pour the remaining white chocolate into a piping bag. **you can skip this step if you would like the drizzle with a spoon.
Next add two candy eyes per treat. Using a piping bag or spoon drizzle extra white chocolate across the bites to mimic mummy bandages.
Place in the fridge until fully set. Pop out of the molds and take a wicked bite into these fun Halloween treats!
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