Ingredients
Scale
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups sliced almonds
- 8 cups crispy rice cereal
- 8 cups mini vegan marshmallows
- 4 tablespoons butter
- 1 teaspoon pure coconut extract
- 8 oz semi-sweet or bittersweet chocolate
Instructions
- Preheat oven to 375°F (190°C). Spread shredded coconut and sliced almonds on a baking sheet.
- Toast in the oven for 6-10 minutes until lightly golden, stirring halfway through. Let cool.
- Lightly grease a 9"x13" cake pan and prepare two rubber spatulas with cooking spray or butter.
- In a large bowl, mix crispy rice cereal with most of the toasted coconut and almonds (set aside about 1 cup).
- Melt vegan marshmallows and butter in a microwave-safe bowl for 2-3 minutes until puffy. Stir in coconut extract.
- Combine melted marshmallow mixture with cereal mixture until well mixed.
- Press into the prepared cake pan using a greased spatula.
- Melt chocolate and spread over treats; top with reserved coconut/nut mixture.
- Allow to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg