How To Make Rice Pop Cakes

These chocolate Rice Krispies cakes made with golden syrup and cocoa powder are crunchy, chewy, and an easy no bake treat that kids love to help make.

The classic rice krispie cake, chewy, full of golden syrup and cocoa powder, and the most popular item on a party table with my old school sprinkle cake. Like chocolate cornflake cakes and Easter nests, these chocolate crispy cakes are no bake, and always a popular recipe with kids!

These crispy cakes keep in the fridge for up to 5 days (thought they rarely last that long!) After that I find they start to soften.

Easy Easter Nest Crispy Cakes Recipe

America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 

Golden syrup – this refined sugar syrup is a useful ingredient in no bake cakes and slices like this chocolate tiffin. If you are unable to buy golden syrup you can use honey or maple syrup instead, however the taste will be different.

Chocolate – I like to use a combination of 40g dark chocolate and 35g milk chocolate so it’s not too sweet, but not bitter either. After testing various ratios of chocolate, the family came to the conclusion that a mixture of milk chocolate and 70% dark chocolate was the best – all milk chocolate was quite sweet, and all dark chocolate was too bitter, especially for the younger taste testers. Whether you use all one kind or a mixture is completely up to your tastes.

Rice Krispie Treats Recipe (video)

Placing the paper liners in to a tin helps the chocolate crispy cakes keep their shape. Once the chocolate is set, you can take them out of the tin and store in an airtight container.

Calories: 125 kcal Carbohydrates: 19 g Protein: 1 g Fat: 6 g Saturated Fat: 4 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 2 g Trans Fat: 0.1 g Cholesterol: 9 mg Sodium: 72 mg Potassium: 45 mg Fiber: 1 g Sugar: 11 g Vitamin A: 658 IU Vitamin C: 5 mg Calcium: 4 mg Iron: 3 mgThese vegan chocolate rice crispy cakes are a nostalgic classic! Only 4 simple ingredients make up a super easy, no-bake recipe that’s perfect for kids helping out in the kitchen!

I have absolutely loved recreating my favourite childhood desserts since I started this blog a few years ago. It’s so nice to be able to enjoy all of the classic desserts again, without any of the eggs or dairy.

Chocolate Rice Krispie Treats

Next up on my list of things to bake was these chocolate vegan “Rice Krispie” cakes. If you live in the UK, I’m sure you will agree that you can’t get any more of a nostalgic dessert than these babies!

These crispy cakes used to be a staple in my family when I was a child. At every birthday party or special occasion, you could be sure you’d find a plate full of them on a table somewhere. I don’t know if they are still as popular as they used to be in the 90’s but because they are a classic, I had to include them on my blog!

They are perfect for little helpers in the kitchen because there are only 4 basic ingredients in the recipe. Aside from melting the chocolate, it’s a completely heat-free, safe recipe that everyone can get involved with.

Chocolate Rice Krispies

In case you didn’t know, the OG rice cereal Kellogg’s Rice Krispies aren’t actually vegan. They don’t contain milk or eggs, but the vitamin D they add to the cereal is derived from sheep’s wool.

There aren’t many steps to this recipe so I hope it will be easy to understand and follow! Before you begin, I recommend preparing your cupcake cases. I lined a cupcake tin with 12 paper liners although I think you could probably get a few more out of this recipe, depending on what size you want them to be.

To a heat-proof bowl, add 160g of vegan chocolate, 2 tablespoons of dairy-free margarine and 2 tablespoons of vegan golden syrup. I used Lovett’s chocolate, Vitalite margarine and Lyle’s squeezy golden syrup.

Dairy Free Rice Krispie Treats

Place the bowl over a double boiler and stir gently until completely melted. Alternatively, pop the bowl in the microwave in 30 second bursts, stirring each time, until it’s melted.

Measure out 120g of crispy rice cereal and add it to a large bowl. Pour the chocolate mixture into that same bowl and mix well with a wooden spoon, until all of the rice crispies are coated properly in the chocolate.

Place a few spoonfuls of the mixture into each of your paper cupcake cases. You can press it down slightly if you wish but this isn’t totally necessary. As the chocolate hardens, it will set the mixture together in a cake-like ball without crumbling.

White Chocolate Rice Krispies Pops

Add any toppings that you’d like to use while the chocolate is still wet. I kept half of mine plain and added sprinkles to the other half.

Place your vegan rice crispy cakes in the fridge for around 1 hour, until the chocolate has fully set. Then all that’s left to do is enjoy!

As a child, we always just had our rice crispy cakes plain with just the chocolate. But times change and sometimes it’s nice to add a little extra something to spice it up a bit. Whenever you’re adding toppings, you’ll need to do so while the chocolate is still wet so that they don’t fall off. Here are some of my ideas:

Easter Rice Krispie Nests

Keep them in an airtight container and store them at room temperature. No need to keep them in the fridge! They will last for up to 5 days.

I haven’t tried this yet but I wouldn’t recommend it due to the delicate nature of the crispy rice cereal. They don’t take too long to make so it’d be best to make them fresh on the day that you need them, or the night before.

That’s all for now. I hope you like these nostalgic treats and have fun making them. I’d love to hear what you think of the recipe- please do leave a comment or rating below to let me know! Happy baking! xo

Rice Krispy Treats Recipe

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