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Vegan Coconut Crispy Treats

Vegan Coconut Crispy Treats

Betcha didn’t know most marshmallows are laden with crap ingredients and (worse) horsey bones.   Talk about a treat you’d prefer your kids not eat! Gelatin is derived from the bones, skin, and organs of animals – can you say BLECH?! Many people choose not to eat gelatin for ethical, religious, and health reasons – but gelatin can also transmit BSE, Mad Cow Disease so it’s actually potentially lethal! Up until a few years ago, there were no gelatin-free marshmallows, and many of us cruelty-free gals went through ‘smore and rice crispy treat withdrawal. Then Sweet & Sara came along.

A Bounty of Sweets from Sweet and Sara!
A Bounty of Animal-Free Sweets from Sweet and Sara!

Now everyone can enjoy scrumptious, gelatin-free, vegetarian and vegan marshmallows!   Here’s a recipe for the classic, tasty treat you know and love from our Girl, Chef Aja Tahari Marsh.   This is dangerously easy to make. It makes us a little happy that the marshmallows are a bit expensive ($5.95 for an 8.5 oz package online, some stores charge more), because that’s the only thing keeping us from making these daily!



See Also

  • 3 cups Puffed Brown Rice Cereal
  • 2-3 tablespoons Virgin Coconut Oil (could substitute Earth Balance vegan margarine or Organic Canola Oil)
  • 1 7.5 oz. package Sweet and Sara Toasted Coconut Vegan Marshmallows (use plain if you prefer)
  • 1/4 cup shredded Coconut (unsweetened), optional

DIRECTIONS: Place the cereal in a large bowl. In a small pot, gently heat the oil and the marshmallows until they melt. Pour into the bowl with the cereal, add the coconut, and gently mix with a spatula until well combined. In a 9×9 baking pan lined with parchment, pour in the crispy mixture, and press gently to even out. Allow to cool on the counter for 1-2 hours, if you can stand to wait. Cut into squares or other desired shapes and sizes, and enjoy. Dip in or pour on some melted dark chocolate if you are feeling really crazy!

Recipe via Natural Foods Chef Aja Tahari Marsh. With a focus on slow food and sustainable products, Aja has a commitment to supporting local agriculture and businesses, working with high-quality, fresh, and in-season ingredients, including as many organic products as possible. Aja studied at the Natural Gourmet Institute for Health and Culinary Arts in New York City, and works primarily as a personal chef and caterer in NYC.

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