1 Box Cocoa Rice Crispies (I used the Erewhon Organic brown rice / whole grain version)
1 Tub Suzanne’s Ricemellow Creme Marshmallow Fluff or Vegan Marshmallow alternative
3 Tablespoons Earth Balance Vegan Butter Spread or Olive Oil / Coconut Oil (I used infused olive oil for a special kick!)
2/3 Package (or to taste!) Chocolate Nibs – Vegan chocolate chips
1 Tablespoon Coconut Sugar (or to taste!)
1 Tablespoon Agave Nectar (or to taste!)
In large saucepan or large cooking pot over low heat – melt your Earth Balance or place your oil. Add in the full tub of marshmallow fluff and stir until melted together nicely (about 3-5 minutes).
Add 1 Box of Cocoa Rice Crispies cereal mix in about 1 – 2 cup increments stirring in between additions.
Add 2/3 Package vegan chocolate chip nibs to mixture slowly – stir as you go. Do not leave on heat for too long once you add in the chocolate chips or they won’t hold their shape (still will be delicious though!)
Pour mixture into oiled glass pan – I used a 13 x 8 pan.
Press the mixture into the pan so that the top is flat and even – the better you set the mixture in the better it will hold its shape once cool but don’t squish TOO much into pan or they will be little bricks!
Cover with plastic wrap & put in refrigerator overnight or for at least an hour until completely cool. I put mine in the freezer for 45 minutes once it came out of the pot & then put it into the fridge.
Once cool, remove from refrigeration and cut into squares – I find that smaller squares are more manageable since they seem to be pretty dense.