The last few weeks my recipes have been heavily influenced by my farm share, as it should be this time of year. Two of my most popular posts, chocolate dipped strawberry creamsicles and lavender marionberry mason jar pie have both been born from farm share goodies. So when I found zucchini in my crate this week, the wheels in my head started turning. I played around with different ideas all week and yesterday I went to work in the kitchen. The result: a moist, rich chocolate espresso cake.

 
 
Pumpkin Spice Rice Krispies Treats
makes 16 squares
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Ingredients
  1. 3 tbsp non-hydrogenated vegan butter (I use Earth Balance Buttery Sticks)
  2. 1/3 cup pumpkin puree
  3. 1 (10 oz) bag vegan marshmallows (I use Dandies)
  4. 1/2 tsp vanilla extract
  5. 1/2 tsp ground cinnamon
  6. 1/4 tsp ground nutmeg
  7. 1/8 tsp ground gloves
  8. 1/8 tsp salt
  9. 4 1/2 cups Rice Krispies Cereal
  10. 1 1/2 cup vegan chocolate, melted
Instructions
  1. Generously spray an 8x8 baking pan. For thinner squares use larger pan.
  2. Melt vegan butter in a large pot over medium heat. Add pumpkin puree and mix until combined. Fold in marshmallows, stirring constantly until melted. Add vanilla extract, spices, and salt and remove from heat.
  3. Transfer to a large bowl and stir in Rice Krispies cereal, mixing until evenly coated. Press inside prepared pan and flatten top with the back of your spatula. Set aside to cool.
  4. Spread melted chocolate evenly over the Rice Krispies Treats and allow chocolate to set. You can place Rice Krispies Treats in the refrigerator if you are in a hurry.
  5. Cut into 16 squares and enjoy! Store in an airtight container at room temperature.
My Darling Vegan http://mydarlingvegan.com/
 
 
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