Vegan Frankenstein Krispie Treats

Vegan Frankenstein Krispie Treats 

Prep Time: 30 mins

Freezing Time: 30 mins

Total Time: 1 hour 

Ingredients:

• 6 cups puffed quinoa

• 1 cup natural peanut butter

• 1 cup  maple syrup

• a few drops green food colouring

• ½ tsp sea salt flakes

• ⅔ cup dairy-free chocolate roughly chopped

Instructions:

Melt and Combine the Base:

1. Add the peanut butter and maple syrup to a medium saucepan. Warm gently over medium heat, stirring until smooth and melted together. Bring the mixture to a gentle boil and let it bubble for about 3 minutes, stirring occasionally.

Add Colour:

2. Remove the pan from the heat and mix in a few drops of green food colouring, stirring until evenly tinted.

3. Mix with Puffed Quinoa:

4. Place the puffed quinoa in a large mixing bowl. Pour the warm peanut butter mixture over it and stir well until every piece of quinoa is evenly coated and sticky.

Shape and Set:

5. Line a 30cm × 25cm (12in × 10in) tin or dish with parchment paper. Spoon in the quinoa mixture and press it down firmly with the back of a spoon to create an even, compact layer.

6. Transfer to the freezer for 30 minutes to firm up.

7. Melt the Chocolate:

8. Meanwhile, melt the dairy-free chocolate in the microwave in 30-second bursts, stirring between each until smooth.

Cut and Dip:

9. Remove the chilled quinoa slab from the freezer and slice it into 8 rectangles. Dip the top of each bar into the melted chocolate to create a smooth coating.

Decorate Your Monsters:

10. Spoon the remaining melted chocolate into a small piping bag or sandwich bag and snip off a tiny corner. Pipe spooky mouth lines across each bar, then add two small dots of chocolate to act as glue for the fondant eyes. Press the eyes into place.

Chill and Serve:

11. Place the finished bars in the refrigerator until the chocolate is set.

12. Keep chilled until ready to serve — they’re perfectly creepy, crunchy, and delicious!

 30 mins

Freezing Time: 30 mins

Total Time: 1 hour 

Ingredients:

• 6 cups puffed quinoa

• 1 cup natural peanut butter

• 1 cup  maple syrup

• a few drops green food colouring

• ½ tsp sea salt flakes

• ⅔ cup dairy-free chocolate roughly chopped

Instructions:

Melt and Combine the Base:

1. Add the peanut butter and maple syrup to a medium saucepan. Warm gently over medium heat, stirring until smooth and melted together. Bring the mixture to a gentle boil and let it bubble for about 3 minutes, stirring occasionally.

Add Colour:

2. Remove the pan from the heat and mix in a few drops of green food colouring, stirring until evenly tinted.

3. Mix with Puffed Quinoa:

4. Place the puffed quinoa in a large mixing bowl. Pour the warm peanut butter mixture over it and stir well until every piece of quinoa is evenly coated and sticky.

Shape and Set:

5. Line a 30cm × 25cm (12in × 10in) tin or dish with parchment paper. Spoon in the quinoa mixture and press it down firmly with the back of a spoon to create an even, compact layer.

6. Transfer to the freezer for 30 minutes to firm up.

7. Melt the Chocolate:

8. Meanwhile, melt the dairy-free chocolate in the microwave in 30-second bursts, stirring between each until smooth.

Cut and Dip:

9. Remove the chilled quinoa slab from the freezer and slice it into 8 rectangles. Dip the top of each bar into the melted chocolate to create a smooth coating.

Decorate Your Monsters:

10. Spoon the remaining melted chocolate into a small piping bag or sandwich bag and snip off a tiny corner. Pipe spooky mouth lines across each bar, then add two small dots of chocolate to act as glue for the fondant eyes. Press the eyes into place.

Chill and Serve:

11. Place the finished bars in the refrigerator until the chocolate is set.

12. Keep chilled until ready to serve — they’re perfectly creepy, crunchy, and delicious!