Canadian Thanksgiving is this weekend and, as we all know, Thanksgiving is all about the food. I mean, it’s about gratitude and stuff, too, but mostly food. In honour of the big day, we’ve come up with a new dessert option to round out your meal: Vegan Pumpkin Krispies!
Dandies Vegan Marshmallows are a favourite at any time of year, but their seasonal pumpkin marshmallows are an extra special treat. They’re the cornerstone of this recipe, and I don’t think you’ll be disappointed.
These pumpkin krispies are delicious, free of most allergens, and they make a pretty cute centrepiece, too! Another perk: this recipe is so simple that the kids can help out! And let’s face it – keeping the kids busy on a long weekend is a trick unto itself.
Vegan Pumpkin Krispies
Ingredients:
- 1 bag Dandies Vegan Pumpkin Marshmallows
- 5 cups puffed quinoa cereal (or Nature’s Path Crispy Rice)
- 2 Tbsp coconut oil
- green jujubes
In a double boiler, melt together marshmallows and coconut oil. Stir until the marshmallows are completely melted. Mix in the cereal, making sure it’s coated evenly. Grab approximately 1/2 cup of the mixture and form it into a ball. Gently squash the ball onto a parchment-lined tray, and press a jujube into the top, like a stem. Allow them to cool either on the counter or in the fridge, and enjoy!