Strawberry Lemon Rice Crispies
Recipe type: Dessert
Serves: 9-12 squares
dairy, egg, and gluten free, vegan
  • 2 tablespoons coconut oil
  • 10 oz package marshmallows (Dandies vegan!)
  • juice and zest of 1 lemon
  • 2 tablespoons beet juice (optional for color)
  • 5 cups rice puffs
  • ¾ cup dehydrated strawberry pieces
  1. Melt coconut oil in saucepan, add marshmallows. Stir over medium heat until melted.
  2. Add beet juice, lemon juice and zest.
  3. Remove from heat, add rice puffs and strawberries, stir until combined.
  4. Press into prepared pan - 9×9 square makes tall rice crispies!
Recipe by spabettie at