Protein Rice Crispy Treats (Non vegan and Vegan)

Non vegan

Ingredients:

  • 3 TBPS butter
  • 10 oz. Marshmallows
  • 5 cups rice crispy cereal
  • 1/3 cup unflavored protein powder
  • Optional: 3 tablespoons of sprinkles

Instructions:

  1. Line an 9X13 inch baking pan with wax paper, parchment paper or lightly grease with coconut oil. Set aside.
  2. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  3. Whisk in protein powder until the mixture is smooth. Add rice crispy cereal. Stir until the cereal is well coated.
  4. Using a rubber spatula evenly press mixture into your prepared pan. Cool for at least for at least 15 minutes. Cut and serve. Enjoy!

Storage: The non vegan version can last up to about 2 days stored at room temperature in a storage container. Freeze for up to 6 weeks.

Vegan

Ingredients:

  • 1/3 cup unsalted natural almond butter
  • 1/2 cup good quality maple syrup
  • 1/2 TSP vanilla extract
  • 3 1/4 cups vegan rice crispy cereal
  • 1/3 cup unflavored protein powder
  • Optional: 1/2 TSP Cinnamon
  • Optional: 3 tablespoons of vegan sprinkles

Instructions:

  1. Line an 8-inch square baking pan with wax paper, parchment paper or lightly grease with coconut oil. Set aside.
  2. Add almond butter and maple syrup to a medium sauce pan on low to medium heat. Whisk until well mixed and the mixture begins to bubble.
  3. Add protein powder and vanilla. Whisk until all ingredients are incorporated.
  4. Add rice crispy cereal to the almond butter mixture. Stir until the cereal is well coated.
  5. Pour cereal mixture into the prepared baking pan. Using a rubber spatula evenly press mixture into your prepared pan.
  6. Chill in the freezer for at least 30 minutes. Cut and serve. Enjoy!

Storage: This version tends to dry out pretty quickly if left sitting out, so store these crispy little vegan babies in the fridge or freeze 🙂


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