One of my friends put this recipe up on her Facebook Wall this week. Since marshmallows have gelatin in them, I hadn't made rice crispy squares in over a decade. When I saw these, I had to make them right away. They are great. They're firmer and more filling than the classic ones. The squares are gluten free, too, if you use a gluten free cereal, such as Barbara's or Erewhon. The recipe is adapted from Eat, Drink & Be Vegan.
Vegan Crispy Rice Squares
1/2 cup brown rice syrup
1/2 cup almond butter (originally macadamia nut butter)
3 tablespoons organic sugar
1/4 teaspoon salt
1-1/2 teaspoons vanilla
1 teaspoon agar flakes (originally 1/4 teaspoon agar powder)
4 cups brown rice crisps cereal
Oil an 8 x 8-inch pan and set aside. In a large, heavy sauce pan, combine syrup, almond butter, sugar, salt, and vanilla. Stir over low heat until almond butter is melted. Sprinkle agar flakes on top, turn the heat down to the lowest setting and stir continuously until agar is dissolved, about three minutes.
Add cereal and stir until well-combined. Press mixture into the pan with the back of a large spoon. Set aside to cool.
When cool, turn the crispy rice out onto a cutting board. Use a long serrated knife to cut it into 16 squares.