Florence is back in isolation this week after a positive COVID-19 test in her bubble at her nursery. Luckily she isn’t showing any signs of symptoms as yet and is her usual jolly self.
As for many people, baking has become one of our favourite ‘go to’ activities during this pandemic and the various lockdowns. I was particularly pleased with this super simple recipe for vegan, peanut butter, chocolate Rice Krispie cakes, which we made this weekend, so I wanted to share it here.
For us, the process of making is more important than the eating, but these were also really delicious!
The recipe is adapted from Loving It Vegan and makes enough to fill a standard, 20cm, round cake tin (which is what we used as I didn’t have an appropriate square one!).
Ingredients
- 50g Rice Krispies
- 50g Peanut Butter (I used Pip and Nit crunchy peanut butter with a little additional pinch of salt)
- 50ml maple or golden syrup
- 150g Vegan Chocolate
Instructions
- Grease your tin with vegan butter.
- Measure out the Rice Krispies; put into a bowl and set aside.
- Add the syrup and peanut butter to a saucepan and heat, stirring all the time until it starts to bubble.
- Remove the mixture from the heat, pour over the Rice Krispies and stir well until all of the Rice Krispies are covered.
- Spoon the mix into your tin and press down.
- Put the tin into the fridge to set.
- Break up the chocolate and place into a microwave safe bowl. Heat in 30 second intervals bringing out to stir every 30 seconds until the chocolate is completely melted.
- Spoon the chocolate on top of the Rice Krispies and spread evenly.
- Put the tin into the fridge to set.
- When set, cut up and enjoy!
If you are isolating with a toddler too, please share any fun activities below.
Mother Running Vegan 