Vegan Coconut and Chocolate Rice Crispy Treats


1 bag of vegan marshmallows - (10 ounces)
1/4 cup of coconut oil plus 1 tablespoon for chocolate topping
5 cups of brown rice crisps cereal
1 cup of shredded sweetened coconut, plus 1/4 cup for topping
2.5 ounces (about 1/2 cup) of chopped dark chocolate

In a heavy bottomed pot, heat the marshmallows and coconut oil over medium-low heat until completely melted and mixed well. Turn off the heat and add the rice cereal (one cup at a time) and 1 cup of the coconut and gently mix well. Spoon the mixture into a 8x8 pan or a 2 qt Pyrex baking dish that has been lightly greased with coconut oil. Gently press the mixture down flat with the back of a spatula. Cover with plastic wrap and refrigerate for 30 minutes.

In a small heavy bottomed pot over medium low heat, melt the chocolate and 1 tablespoon coconut oil together until smooth. Make sure to stir frequently to avoid burning. Spread the chocolate evenly over the top of the rice crispy mix and sprinkle the 1/4 cup of coconut on top. Return to the refrigerator. Once the chocolate has set (about 20 minutes), cut into squares.

Store them in an air tight container for 2-3 days. They can be stored in the refrigerator, but bring back to room temp before eating or they will be hard.