Vegan Pumpkin Spice Latte Rice Krispie Treats (+ Giveaway!)

Hi friends! I don’t know about y’all, but I am feeling BURNT OUT. Between work stress, Zoom fatigue, the pandemic, and this election cycle, I’ve been feeling so much pressure and anxiety from all angles. Naturally, I have turned to baking as an outlet, and have been occupied with various #BakersAgainstRacism efforts. Always, but especially in these isolating and uncertain times, I find it is so meaningful & important to put our energy towards causes bigger than ourselves (in whatever capacity we can).

Aren’t these gorgeous?! They are the latest treat I baked for my most recent #BakersAgainstRacism sale, along with my Butterbeer Macaroons! It was a smaller response this time, I’m guessing because everyone is super drained and stretched thin. We raised $225 for The Okra Project—a collective seeking to address the crisis of violence by providing meals + resources (including therapy) to Black Trans people worldwide. I talked a bit more about the meaning of this particular sale on my Instagram here.

I remember at the start of election week, I kept reminding myself regardless of the results, that I would continue to invest myself in creating a better world through efforts like this. So if you ordered or shared about the bake sale, thank you so much for being a part of this supportive and empowering community.


ALLERGY FRIENDLY FALL BLOG HOP!

Speaking of community, this recipe is part of an Allergy Friendly Fall Treats Round Up, in collaboration with several other blogger friends. Most of the recipes are vegan, GF, and many are also nut free! Check out their creations below, and don’t forget to enter our fun giveaway on Instagram!

Apple Cider Donuts by The Urben Life

Vegan Pumpkin Coffee Cake by The Baking Fairy

Vegan Chocolate Ginger Cookies by The Zestfull

Top 8 Allergen Free Carrot Cake Loaf by The Frugalista Mom

Vegan Pecan Bars by Messy Vegan Baker

Flourless Chocolate Cookies by One Sweet Appetite

Vegan Pumpkin Granola by Jess Baumgardner

Vegan & Gluten Free Pumpkin Blondies by Spabettie

Paleo Almond Butter Cups by I Chews U

Vegan & Gluten Free Apple Pie Pancakes by Kvetching In The Kitch

Vegan Pumpkin Spice Waffles by Color Me Courtney

Vegan Pumpkin Pecan Cupcakes by Mrs Neil’s Vegan Meals

psl-6


Vegan Pumpkin Spice Latte Rice Krispie Treats
makes 1 dozen (depends on pan size—I used a 11 x 16 pan)


Active prep time: 10 minutes
Wait time: 15 minutes
Total time: 25 minutes
Ingredients:

For the treats:

  • 6 tablespoons vegan butter
  • 4 tablespoons pumpkin puree
  • 2 bags of 10 oz vegan marshmallows (I’ve had good results with Funky Mello and Dandie’s)
  • 3 teaspoons instant coffee
  • 2 teaspoons pumpkin spice mix
  • 8 cups rice cereal (Rice Krispies or any off-brand! I used HEB’s brand)

For the coffee pumpkin glaze, whisk together the following (adjust liquid/sugar as needed for desired consistency):

  • 1 cup powdered sugar
  • 1 teaspoon instant coffee
  • 1 tablespoon hot water
  • 3/4 teaspoon pumpkin spice
  • 1 tablespoon pumpkin puree

For the cinnamon glaze, whisk together the following:

  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon nondairy milk
  • 1 teaspoon hot water (slowly add more if needed)
  • 1 tablespoon melted coconut oil

Method:

  1. In a large non-stick pan, melt the vegan butter and pumpkin puree on high heat, whisking to incorporate.
  2. Add the marshmallows to the pan and lower the heat to high-medium. Stir until melted and fluffy (this takes about 5 minutes).
  3. Stir in the instant coffee and pumpkin spice and mix well.
  4. Take the mixture off the heat and add the rice cereal.
  5. Press the mixture into the bottom of a 11 x 16 inch pan (coated in vegan butter or coconut oil). You can make these as thick/thin as you want. My pan was 1/2″ deep, and I wanted the bars to be thick, so I ended up only covering 2/3 of my pan.
  6. The mixture will be very sticky, so it’s best to use a large sheet of parchment paper or foil to press it down in the pan (I also applied pressure to the exposed side of the mixture). Allow it to set for at least 5 minutes. I also like to place a book and some weights on top of mine to make sure there are no air bubbles.
  7. Carefully remove the mixture from the pan and cut into bars. Drizzle with coffee and cinnamon glazes (above) if desired. Enjoy!
  8. These can be stored in an airtight container at room temperature for up to two days, or up to 5 days in the fridge (I found they will get a little stale if left too long). But they are so good you probably won’t have to think about storing any!

Thanks so much for checking out my recipe. Hopefully it brings you some comfort during these crazy times! I hope you are taking time to process your emotions lately. Feel them! Let them out. Wipe your tears of relief, of exhaustion (this has been me a lot lately). Remember it is okay to celebrate and find some peace while recognizing what is still at stake & knowing that there is still much progress to be made in this country.

As an empath, I have been all over the place as of late. Trump losing has been such a breath of relief for all marginalized communities. May we continue to listen and advocate for each other and hold those in power accountable. Thank you to the BIPOC who made these strides possible—especially Black women. And let’s recognize that their vote was not to save us, not just to defend democracy, but for their survival. I will continue listening to and supporting community leaders and organizations who have been doing the work, like the Austin Justice Coalition, and I urge you to do the same in your community.

I know the direction I am moving. Let’s keep moving and acting in the direction of love and compassion, to quote a dear friend of mine. I’m in the middle of organizing a collaborative #BakersAgainstRacism sale in Austin for the holidays to raise funds to help flip the senate in Georgia! LET’S GOOO! Keep your eyes on my Instagram for the announcement. And if you don’t live in ATX, check out a sale near you because this is a collective effort taking place in multiple cities around the world!

Five Spice Peanut Sauce

VeganMoFo-Banner

Guys, I’m participating in VeganMoFo again! VeganMoFo is a month-long challenge to post as much vegan food as possible, kind of like NaNoWriMo. It’s been a few years since I took part, but I decided (to be crazy) and challenge myself this month. It’s the most insane time for me to do this, because I’m in the middle of my design thesis for graduate school (more on that as the month progresses). However, I owe you guys so many blog posts and recipes that I’ve been testing over and over (I need to get over perfectionism)…and I guess I’m all about the crazy! Check out my IG post below to learn more about me and my focus. Continue reading

Vegan Bulgogi Fusion Tacos

Happy Taco Tuesday!

For my first post of 2018, what could be better than sharing a recipe for these gorgeous fusion tacos? As always, I must apologize for my absence–life’s kept me on my toes lately. For instance, I wrote this entire post at the print shop yesterday, while waiting for my portfolio to print! And I had to squeeze in the photo shoot a few weeks ago as the sun was setting! I can’t believe my to-do list sometimes. You ever feel like your week’s been crazy, and you look at the calendar to see that it’s only…Monday? Haha.

One of my intentions this year is to let go of my perfectionism and share as many recipes and inspiration as possible, even when I’m inclined not to share them because of my intermittent bouts of Imposter Syndrome (not to mention, my unpredictable grad school schedule). I’m making an effort to share more of my meals on Instagram. In grad school, you eat a lot of random meals, and they’re not always photogenic.

Speaking of photogenic…I’m so happy about how colorful these tacos are! For Christmas, my good friend Lesley got me a marble backdrop for food photos, and it’s pretty much the best thing ever. I am IN LOVE (thank you so much, Lesley). Lesley’s one of my favorite people ever from my hometown. I don’t get to see her often but I love that we always encourage each other’s creativity! One of these days we’re going to make some vegan Disney-themed food for her Youtube channel. 🙂

Vegan Bulgogi Fusion Tacos  | plantcrush.co

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Shredded Mushroom + Tofu Bánh Mì

I threw some things together to make bánh mì for my dad and myself last weekend, not thinking too much about it. The sandwiches turned out so beautifully that I had to photograph them and share a recipe with you!

Shredded Mushroom + Tofu Bánh Mì

When it comes to bánh mì, the fixings really make the sandwich, and silly things like measurements are not necessary. The quantity of fillings just depends on how hungry you are.

Fixings I used:

  • paprika mayo (I just whisked together some Just Mayo, smoked paprika & garlic powder)
  • cucumber sticks
  • fresh cilantro
  • fresh basil
  • jalapeño slices
  • Đồ chua (Vietnamese pickled carrots & daikon–available at Asian markets, or you can DIY!)
  • Sriracha

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Bite-Sized Coconut Macaroon Nests

Say hello to the cutest dessert I’ve ever made, inspired by spring and nature!
Mini Coconut Macaroon Nests | plantcrush.coCrunchy on the outside, tender and chewy on the inside, these little coconut macaroon bites are best enjoyed soon after they’re taken out of the oven. They are decadent and delicate at the same time. To compliment the macaroons’ rich coconut flavor, I topped them with fresh juicy blueberries for some tart sweetness.

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Green Pear Flatbread Pizza

Happy National Pi Day! Let’s celebrate with pie. Pizza’s a pie, right?
Green Pear Flatbread Pizza | plantcrush.co
Fragrant pear slices + savory cilantro pesto + a toasty herb crust. I’ve been dreaming of this green pizza. When the idea for this recipe formed, I was feeling in between two things: inspired by the color green and craving a friend’s beloved apple pizza. Pesto-based pizzas may be above classic pizzas in my book of flavor cravings.

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