Black Sesame Mummy Rice Krispie Treats (vegan, gluten-free, nut-free, oil-free)
Make these cute and spooky black sesame mummy rice krispie treats for Halloween! They are so delicious, not overly sweet, and slightly nutty from the black sesame. Made with only 5 main ingredients, these fun rice krispie treats are super easy to make and actually quite healthy too!
I love anything black sesame and adding it to these rice krispie treats was the best idea ever. The sweetness paired with the nuttiness makes the yummiest flavor combo. I used tahini and pure maple syrup as the “glue” to hold the cereal bars together. No need for butter and marshmallows! These black sesame rice krispie treats are surprisingly healthy and nourishing. The kids won’t even be able to tell that they are vegan, gluten-free, nut-free, oil-free, and refined sugar free (if you don’t eat the candy eyes).
To turn them into cute little mummies, dip the rice krispie treats in white chocolate 2/3 of the way, add some candy eyes, and then drizzle some white chocolate all over. It’s simple, yet so fun and festive. Make sure your white chocolate is vegan because most store bought ones have milk in them.
I stored these in the freezer and you can eat them straight out of the freezer too. They stay soft, but don’t last very long because they are so dang good. I could not stop eating them! The kids will love them and think they are so fun for Halloween!
If you make these black sesame mummy rice krispie treats, tag me @nutsaboutgreens so I can see your creations! Also, don’t forget to leave a comment below! Happy Halloween!
Black Sesame Mummy Rice Krispie Treats (vegan, gluten-free, nut-free, oil-free)
Ingredients
- 2 cups rice krispie cereal
- 1/2 cup + 2 Tbsp tahini
- 1/2 cup pure maple syrup
- 1/2 cup black sesame powder
- 1/4 tsp sea salt
- 1 1/2 cups vegan white chocolate
- 24 candy eyes
Instructions
- In a large bowl, add the rice krispie cereal, black sesame powder, and salt. Mix with a spatula until combined.
- In another bowl, add the tahini and maple syrup. Microwave for 15-30 seconds until warm and can mix it easily. You want a smooth mixture after.
- Pour wet mixture into the dry ingredients. Stir with a spatula until well combined.
- Line a 8x8 inch square pan with parchment paper. Pour cereal batter into the pan and evenly flatten it out. Press firmly to pack it down. Place in the freezer for 1-2 hours until firm.
- Melt the white chocolate in 30 second increments in the microwave, stirring in between each increment. You can add 1 tsp of coconut oil to the white chocolate to make it smoother if you'd like. Make sure you don't burn the chocolate. Stir until smooth.
- Remove rice krispie treat from the freezer and slice into 12 bars. Dip each bar in the white chocolate about 2/3 of the way. I just held the rice krispie bar over the bowl and spooned white chocolate over the top. Place on a parchment lined baking sheet. Then add two candy eyes. Repeat until you are done.
- Add the remaining melted chocolate into a ziploc bag. Make a tiny cut off the corner of the bag and drizzle white chocolate all over the tops of the mummies until they look like mummies to you. Place in the freezer for 30 minutes to set. Enjoy!
The crispy rice I use is completely gluten-free. 🙂