A blast from your past today on Canned-Time
I’ve had cravings this week for something nostalgic and tasty from childhood and so, as it goes, I grabbed a box of Health food store Cocoa Crispy cereal. By the time I got home I just had to have a big bowl of that cocoa taste I remembered. The almond milk turned all cocoa brown and sweet. The crunch in the rice pieces faded more and more with each bite. The soggier they got, the more I wished that I’d waited and mixed up something with a little more crunch factor. Enter – Cranberry Coco-Crispy Bars.
These bars are just what I needed for my childhood craving. I had a brand new jug of Vegan Marshmallow waiting to melt into my puffed rice. But couldn’t I improve on these tasty treats to make them a little more healthy?
I’ve been buried in Vegan cookbooks lately and thought I’d try the old “add something ‘good-for-you’ to them” trick.
Cranberries, and a few walnuts for good measure ♥
Grease a 6 X 9 pan or line it with wax paper and set aside. Pour 5 Cups of Vegan Cocoa Puffed Rice Cereal into a large bowl.
In a medium size sauce pan, melt 4 oz. of Vegan Butter. Add in 1 container or 10 oz. of Vegan Marshmallow cream. Stir until melted and turn off the heat. Add in 1 Cup of dried Cranberries and 1/2 Cup of Chopped Walnuts.
Pour the hot mixture over the rice cereal and fold gently until the cereal is well coated. Transfer the mixture to your greased pan and press the cereal down into the full length of the pan. Chill until the top of the bars are firm and can be cut into squares. Store in the fridge until ready to eat. Enjoy!
These bars make a great gift to cheer up a friend (if they last long enough to get them wrapped)
Okay, I admit, there’s not a whole lot of ‘red’ in this one as per my MoFo theme…. The cranberries were quite red but I get your point. I’ll make up for it tomorrow….more MoFo to come!
More from my site
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- Fresh Basil Beet Pasta