Note: Back when I first started this blog, I made a batch of these to share with you. Wanna see that post? See how my food photography has improved (not perfect, but better!) :)
Once upon a time, when I was a youngin’ (a.k.a. under 18), my family job was to make dessert Friday afternoon in preparation for Sabbath lunch (usually a potluck with friends). And, on the days I was smartest, I made theeeeese.
They really are the smartest treats around. When I say smartest, I mean yummiest, easiest, and effiecient-est. Sometimes ya just need to wow your guests without spending 5 hours slaving away in the kitchen. For real.
But first, let’s address the elephant in the room.
Carob. I can hear you asking right now. What’s carob? Can’t I just use chocolate?
Carob is this super delicious bean that is naturally slightly sweet, so it doesn’t require as much refined sugar, like chocolate does. It definitely has a different flavor from chocolate’s, but it is still very tasty, when used correctly.
There are a few other reasons that I try to use carob, rather than chocolate, but I’m not going to go into that here. If you want, you can read this post from a few months ago, where I go into a little more detail about chocolate vs. carob.
But yes, you can totally use chocolate in this recipe, and I’m sure it will still be delicious.
So, there you go, people. Sweet, crunchy, salty, peanut-buttery, desserty amazingness–in just 5 minutes of your time and a short ride through the fridge (or freezer)
Let me know how you like it!
Vegan Carob Peanut Butter Rice Krispy Treats
Equipment
- microwave-safe bowl
- 9 inch x 9 inch square dish
Ingredients
- 1/2 cup natural smooth peanut butter
- 1 cup vegan sugar-sweetened carob chips
- 2 tablespoons confectioner’s sugar (optional)
- 3 cups rice krispies
- 1 pinch salt
Instructions
- In a microwave-safe bowl, combine peanut butter and carob chips. (Making sure the carob chips are coated in peanut butter helps keep them from scorching in the microwave.) Microwave on high for 1 minute, stir, then microwave again for 30 seconds. Sitr. Carob chips should be pretty much completely melted. If you still see alot of chunks, microwave again for another 10-20 seconds.
- Combine confectioner’s sugar and a pinch of salt with your carob/PB mixture.
- Add Rice krispies and stir until rice krispies are completely coated.
- Press mixture into a square 9 X 9 baking dish (no need to oil the pan, as your PB and carob chips contain enough oil on their own), and place in the refrigerator for 30-60 minutes, until treats are slightly chilled, and solid.
- Cut into squares and serve slightly chiled or at room temperature.
http://www.veganiowan.com
http://chowvegan.com
http://forevergodsprincess.blogspot.com
I”m so glad I found your blog AND this recipe!!!!! Looks delicious!!! I’m gonna have to try it SOON!
I’m a Seventh-day Adventist , too!! ;)
Hi Lindsay, I stumbled upon your site after I saw a post on your version of Mac and Cheese, thought to myself, this is very similar to the recipe I used which I got from my pastor’s mother-in-law, and then I saw this recipe which is also similar to one I make and saw that you made reference to the Sabbath :) Nice to meet you as I am also Seventh Day Adventist :) God bless you and thanks for more recipes to add to my recipe collection. I especially like the no soy and no added oil in your mac and cheese, my kind of recipe!!
Hey Lindsay, I became deathly allergic to chocolate and all things cocoa related about 3 years ago. 2 years ago, i stumbled upon this weird bean called carob. I love carob and make carob chip cookies quite frequently. I was wondering if this recipe would work WITHOUT the peanut butter (I’m not a big fan or I’m just picky about what mixes with peanut butter). If you could let me know, I’d greatly appreciate it. I’m fairly new at all these recipes.
Thanks, Scott