Since my daughter, Jaiden, has many food allergies and food sensitivities I am always inventing new versions of treats and recipes.
I avoid artificial food colorings and flavorings, refined sugar and most of the crazy additives that are in processed foods. I am continuously on a mission to strengthen her immune system and since she’s even allergic to sunflower seeds, I know candy and regular sweets are not in her best interest.
However, she is a kid and she does like sweet treats. She asked me to “step it up” this Valentine’s and she wanted to give a treat to her classmates along with her signed cards. She stuffed each classmate’s card with a cowrie shell then taped a wrapped pink “rice crispy heart” to the Valentine’s card. I think they are great and yes, they have forms of sugar in them (not white refined) but they are vegan, non-gmo and gluten free. They are made from processed foods but at least they are made from more conscious & mostly organic sources. We juiced a beet and used the juice as a natural food coloring – the color was beautiful and Jaiden was pleased!
Pink Rice Crispy Hearts
3 T Earth Balance (or butter)
10 oz vegan marshmallows (we cut them up in smaller pieces)
4 cups crispy brown rice cereal (we used organic and gluten free)
1-2 T beet juice
1-2 tsp. coconut oil for coating pan
1. In large saucepan melt Earth Balance over low heat. Add marshmallows and beet juice. Stir until completely melted. Remove from heat.
2. Add Crispy Brown Rice cereal and stir until well coated.
3. Using spatula or parchment paper evenly press mixture into 11x 7&1/2 x 2-inch pan coated with coconut oil. Cool. Cut into 2-inch squares or use a heart shaped cookie cutter. Best if served the same day.