This is a vegan chocolate rice crispy treat recipe. The rice crispy treat and icing both use cashews as a base. The treats are molded and decorated into airplanes for summer vacation.
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I decided to book a last minute trip to California a few weeks ago. My brother has an internship in California and I figured it’d be a good time to visit. I’ll be spending 3 days in Los Angeles and 4 days in Silicon Valley.

Some attractions I have planned so far are the Getty Center, Pacific Park, Griffith Observatory, Hollywood Walk of Fame, and Big Sur. I’m really excited and will write up tips and recommendations after my trip.

 

This is a vegan chocolate rice crispy treat recipe. The rice crispy treat and icing both use cashews as a base. The treats are molded and decorated into airplanes for summer vacation.
Rice crispy treats molded into airplanes

 

I made these airplane chocolate rice crispy treats to celebrate my spontaneous trip and they were delicious. They only require chocolate rice crispy cereal, cashews, and maple syrup. Cocoa powder can be added for more chocolate flavor.

I used a cookie cutter as a mold instead of a cutter because the treats crumbled when I tried to cut them. I would honestly keep the cashew mix around in the fridge just to mix with rice cereal for rice crispy treats at any time. You should do it. Like, now!

 

Airplane Chocolate Rice Crispy Treats {Vegan, Gluten Free}

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This is a vegan chocolate rice crispy treat recipe. The rice crispy treat and icing both use cashews as a base. The treats are molded and decorated into airplanes for summer vacation.

Yield: 6 – 8 airplane treats

Prep time:
Cook time:
Idle time:
Total time:

Ingredients
Cashew Mix
  • 2 cups cashews
  • ¼ cup (60 mL) maple syrup
Rice Crispy Treats
  • 1 cup cashew mix
  • 1 tsp cocoa powder
  • 3 cups chocolate brown rice crisp cereal
Cashew Icing
  • 1 cup cashew mix
  • ½ cup coconut oil – melted
Purple
  • ½ tsp freeze dried raspberry powder
Green
  • ½ tsp matcha powder
Brown
  • ½ tsp cocoa powder
Instructions
Cashew Soak
  1. Soak the cashews (total 2 cups) in a bowl with 3 cups warm water and 1 tsp sea salt for 3 hours to reduce phytic acid.
  2. Alternative: Soak cashews in a bowl with 3 cups boiling water for 10 minutes.
  3. After soaking, drain and rinse the cashews.
Cashew Mix
  1. Pulse the cashews and maple syrup in a high speed blender or food processor until creamy.
Rice Crispy Treats
  1. Combine 1 cup of the cashew mix with the cocoa powder.
  2. Add the rice cereal and stir until mixed.
Regular
  1. Spread the rice crispy treat mix onto a baking sheet lined with parchment paper. Press the mix as tight together as possible.
  2. Refrigerate the chocolate rice crispy treats for 1 hour before serving.
  3. Store the chocolate rice crispy treats in an airtight container in the refrigerator and take out right before serving.
Airplanes
  1. Use an airplane cookie cutter as a mold. Grease the inside of the cookie cutter.
  2. Pack the rice crispy treat mix into the cookie cutter. Gently lift the cookie cutter away from the rice crispy treat to remove. Place the treat onto a baking sheet lined with parchment paper Repeat until all the rice crispy treat mix has been used.
  3. Refrigerate the chocolate rice crispy treats for 1 hour before serving.
  4. Store the chocolate rice crispy treats in an airtight container in the refrigerator and take out right before cutting and serving.
Cashew Icing
  1. Mix together the cashew mix and the melted coconut oil.
  2. Divide the icing into 3 small bowls.
  3. Add color powders in separate bowls.
  4. Use the colored icing to decorate the airplane as you desire.

Notes
  1. The reason the cookie cutters are used as a mold is because the rice crispy treats will fall apart if you use a cookie cutter to cut it after chilling.
  2. The rice crispy treats can be kept at room temperature, but are crisper if chilled.