Vegan Almond Butter Crispy Rice Treat

Transform a childhood favorite into a flavorful and visually vibrant crispy rice treat in flavors like ube, pitaya, and pandan. Each bite delivers rich flavor bound together by creamy almond butter and fluffy vegan marshmallow – creating a nostalgic treat that’s reimaged for evolving palates. Developed by Rachel Zemser on behalf of the Almond Board of California

Ingredients

Serves: 24 servings, 1 Treat Bat (51g)

Equipment

Stand Mixer (with dough hook)
Infrared Thermometer
Waffle Iron
Slicing Knife
7.5 cm (3-in) cutter
Saucepan
Piping Bags

Vegan Marshmallow Cold Mixture Ingredients (by weight)

6.93g Versa Whip (Modified Soy Protein)
212.85g Water
10.99g Carrageenan

Vegan Marshmallow Hot Mixture Ingredients (by weight)

113.85g Water
336.6g Granulated Sugar
316.8g Light Corn Syrup
0.99g Salt
0.99g Natural Flavor (Vanilla)

Pandan Crispy Rice Treat Ingredients (by weight)

104.975g Rice Crisp
178.5g Diced Roasted Almond
27.625g Pandan
6.375g Green Color
85g Almond Butter
170g Glucose Syrup 50 DE
269.025g Marshmallow
8.5g Palm Fat

Pitaya Crispy Rice Treat Ingredients (by weight)

96.475g Rice Crisp
178.5g Diced Roasted Almond
42.5g Pitaya
85g Almond Butter
170g Glucose Syrup 50 DE
269.025g Marshmallow
8.5g Palm Fat

Ube Crispy Rice Treat Ingredients (by weight)

96.475g Rice Crisp
187g Diced Roasted Almond
34g Ube
6.375g Green Color
85g Almond Butter
170g Glucose Syrup 50 DE
269.025g Marshmallow
8.5g Palm Fat

Preparation

Vegan Marshmallow Preparation Directions

Line a baking dish with plastic wrap and spray with nonstick spray. Dust it with some confectioners coating and corn starch so the marshmallows don’t stick.
In a heavy bottom pot over medium heat, boil the water, sugar, corn syrup, salt, vanilla to 240F.
Separately in a stand mixer, blend the modified soy protein, ice cold water and carrageenan to a stiff peak.
Add the hot mixture to the cold mixture, whip till fluffy (7 min)- then pour it into the plastic wrap lined pan.
Dehydrate in a dehydrator till it hits an Aw below 0.65.

Crispy Rice Treat Preparation Directions

Combine the dry ingredients in a bowl, toss the vegetable powders to coat the nuts and rice crisp
Separately heat up the wet ingredients on low heat in a heavy bottom pot. Slowly melt the marshmallow, fat, almond butter and glucose syrup (tapioca or corn optional).
When the wet ingredients are hot and fully blended, combine with the dry ingredients and quickly mix them together, making sure to incorporate all the dry ingredients with the wet ingredients.
During this stage, use rubber gloves that have been sprayed with vegetable oil to easily mix and incorporate the dry ingredients with the sticky marshmallow.
Weigh out 30-35g portions into a bar mold.
Let cool for 1 hour at room temperature.

Confectionary Coating Topping Directions

Combine 5 grams of either Pitaya powder, Ube Powder or Pandan powder with 95 grams of a dairy free confectionary coating.
Use a temperer or melt gently over a double boiler. You can adjust the ratio of confectionary coating to vegetable powder to desired taste or color.
Put the mixture quickly into a pastry bag and cut off the tip and drizzle approximately 2 to 4 grams on top of the crisp bar.
While the coating is still warm and sticky, you can sprinkle on a final sprinkle of toasted almonds for extra crunch (2 to 3 grams either diced, sliced or slivered)

Nutritional Info

Per Serving

NAME	AMOUNT
Calories	190
Saturated Fat	2g
Trans Fat	0g
Cholesterol	0mg
Sodium	20mg
Total Carbohydrate	22g
Dietary Fiber	2g
Total Sugars	15g (Includes 14g Added Sugars)
Protein	5g
Vitamin D	0mcg
Calcium	60mg
Iron	1mg
Potassium	125mg

Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.