These Chocolate Rice Crispy Treats are made with rice cereal, cocoa powder, coconut oil, almond milk, and marshmallows. An easy no-bake dessert that is gluten-free and dairy-free!
Spray a 9X9 square baking dish with cooking spray and line with parchment paper. Place the rice cereal in a large mixing bowl and set aside.
Place the coconut oil in a medium nonstick saucepan or Dutch oven over low heat. If you don't have a nonstick saucepan, spray pan with cooking spray.
When coconut oil has melted, whisk in the cocoa powder and salt until cocoa has dissolved. Add the marshmallows and stir frequently until melted down, about 5-10 minutes. As the marshmallows start to melt, add almond milk and contiue to stir. Once melted down, remove from heat and stir in vanilla extract.
Transfer marshmallow mixture to the mixing bowl. Stir until all cereal has been coated. Transfer mixture to the prepared baking dish. With parchment paper, press mixture into an even layer.
Allow to cool completely before tranferring to a cutting board and slicing into bars.
Notes
To store: Keep in an airtight container at room temperature for up to 3 days. Store in the refrigerator for up to one week.