Light, fluffy and crispy at the same time, this deliciously messy dessert is a playground of textures and flavors. Plus it is super easy to make. I love this option especially on days I want dessert but I am not in the mood for rich and heavy. The base is held together with peanut butter which also goes so well with the blueberry flavor. The coconut yogurt adds a delightfully cooling and refreshing element. Read on for the recipe:
#vegan #plantbased #dessert #peanutbutter #ricecrisp #blueberries
- 1/4 cup maple syrup
- 1/3 cup peanut butter
- 2 cups Rice Krispies Cereal
- 1/2 cup coconut yogurt
- 1/3 cup water
- 1/2 tablespoon arrowroot starch or corn starch
- 1 tablespoon maple syrup or any sweetener
- 1 tablespoon freshly squeezed lemon juice
- 1 cup blueberries
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Line an 8"inch baking pan with plastic wrap. Combine the peanut butter and maple syrup and melt in a microwave or via bain marie. In a large bowl, combine and Rice Krispies with peanut butter/maple syrup mix. Pack the mixture tightly into the baking pan and place in the freezer for a few hours.
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Combine the water and starch in a small sauce pan, mix until the starch dissolves. Add the rest of the ingredients. Bring to boil over medium heat and let simmer for 4 minutes. Let it cool to room temperature.
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Transfer the Rice Krispies base on to a large plate. Top with coconut yoghurt and the blueberry compote.
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Recipe doesn’t say how much blueberries to use.
Thank you! It’s 1 cup. I’ll add in recipe now. 🙂
For the blueberry topping, is that 1 tablespoon of freshly squeezed…lemon juice I’m guessing? 🙂
Yes! Thank you for letting me know, I fixed the recipe 🙂
1 tablespoon freshly squeeze?
Sorry it was supposed to be lemon juice. I fixed the recipe. Thank you for letting me know 🙂