MADELINE'S VEGAN RICE CRISPY EGGS

MADELINE'S VEGAN RICE CRISPY EGGS

Ingredients:

 

Instructions:

  • Mix together the cereal, pecan butter, date syrup, cacao powder and maca powder.
  • Lay the rice crispy mixture flat on a cookie sheet using a spoon and/or spatula.
  • If making into egg shapes, use your egg-shaped cookie cutter to cut before freezing. If not making into egg shape, simple put the rice crispy in the freezer for 20 minutes then cut into squares.
  • For the pink pitaya frosting, melt your frosting in a microwave-safe bowl in the microwave for about 30 second. Mix with pink pitaya powder.
  • Dip your rice crispy eggs or squares into the frosting. Let cool in the freezer.
  • Before eating, let defrost for 5 or so minutes!
  • Will keep good in a container in the freezer for 1 week!

 

Courtesy of Madeline Miles @madelines_cookbook


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