Chocolate Chip Cookie Dough and Marshmallow Stuffed Rice Crispy Treats with Chocolate Ganache

By anonsouthernbell

Ingredients

• For the cookie dough:
• 2/3 cup cashews
• 1/3 cup oats
• 2 tablespoons plus 1 teaspoon dark agave nectar
• 1/2 teaspoon vanilla extract
• 1/4 cup enjoy life mini chips (get these at WFM)
• For the rice crispy treats:
• 1 bag of dandies marshmallows, with scant 3/4 cup reserved (also at WFM)
• 5 cups crispy brown rice cereal (I used 365 WFM brand)
• 1/3 cup Earth Balance Buttery Spread of your choice
• 1/2 teaspoon vanilla extract
• For the chocolate ganache:
• 1 cup vegan chocolate chips (I used WFM brand)
• 1/4 cup So Delicious Unsweetened Coconut Milk
• 1 heaping tablespoon Earth Balance
• 1/2 teaspoon vanilla extract
• 1 tablespoon dark agave nectar

Details

Servings 18
Adapted from yourvegangirlfriend.com

Preparation

Step 1

For the Cookie Dough:

Make your cookie dough first. Blend the cashews and oats in your Vitamix or food processor until you have a powder (for Vita users this is less than 10 seconds).

Next, add the agave and vanilla extract. Blend again for about 10 seconds.

Remove from the blender and stir in the chocolate chips by hand.

The cookie dough takes all of 90 seconds to make! This is gonna be super duper sticky so stick it in the fridge or freezer while you complete the other steps so it firms up and is easier to work with.

For the Rice Crispy Layer:

Take most of the bag of marshmallows (reserving about 1/3 cup) and add them to a microwave-safe bowl with the Earth Balance.

Microwave until the marshmallows melt which is probably about 90 seconds but check and stir every 45 seconds. (If you are opposed to using the microwave, which I normally don’t love but sometimes easy/less clean up wins over radiation, than you may do this step in a pot on medium heat on the stove.) Stir/whip the marshmallows and melted butter with a spoon. Add the vanilla extract, and stir again.

Add in the cereal and stir to combine.

Press half of the rice crispy mixture into a foil-lined or parchment-lined and sprayed 9 x 13 pan. When pressing the mixture into the pan, press it in firmly.

Remove the cookie dough from the fridge/freezer and sprinkle little globs over the rice crispy layer.

Sprinkle the remaining 3/4 cup of marshmallows over the top.

Press the remaining half of the rise crispy mixture over top. Press firmly to seal the middle layer in.

For the Chocolate Ganache Layer:

Melt chocolate chips in a microwave-safe bowl in 30-second increments in microwave. (Again you can do this in a pot if you don’t want to use the micro). Stir until smooth and then add the milk, Earth Balance, vanilla and agave and stir until combined.

Use the back of your spatula to create an even layer, and spread the ganache on top of the rice crispy treats.

Stick this in the freezer for at least 45 minutes to allow everything to set. Slice and serve!!!

Nutrition Facts (per square): 239 calories, 10.4 g fat, 22.3 g sugar, 1.3 g fiber, 2.7 g protein