Elf Energy Bars

We've got that perfect holiday bite for the inner elf in us all, by giving your childhood rice crispies a Susty spruce, complete with crunchy candy canes, dark peppermint chocolate, and gooey marshmallows. Wrap one up in our star dinner napkin to go, or sit and savor with a palm leaf plate. We promise, these naughty treats will shoot you straight to the top of Santa’s nice list. :)
Elf Energy Bars [makes 12 bars]
1 bag (10 ounces) vegan marshmallows (I used Dandies brand)
2 ½ tablespoons coconut oil, divided
5 cups brown rice crisps cereal
¾ cup dairy free dark chocolate chips
¼ teaspoon peppermint extract
2 candy canes, liberally crunched

Line a rimmed baking sheet or 9x13 pan with parchment paper, set aside. In a large pot, combine marshmallows and 2 tablespoons coconut oil over medium heat. Stirring constantly with a wooden spoon, melt marshmallows until they form an almost goo-like paste. You’ll know you’re there when: you try to pull pack the spoon and strands of marshmallow pull away. Reduce heat to low and slowly stir in the rice crisps cereal until well combined. 

Transfer mixture from pot to parchment lined baking sheet and either using your hands or a rolling pin, press the mixture to cover the entire surface of the sheet (it should end up being about ½ an inch thick). Place sheet in refrigerator to cool.

Meanwhile, place heatproof Pyrex or metal bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Add the chocolate chips, peppermint extract, and remaining ½ tablespoon coconut oil and let them melt, stirring occasionally. Once melted, remove bowl from heat and set aside. Remove now cooled and semi-hardened marshmallow treats from refrigerator, and using a sharp knife, cut into 12 even rectangles. Prepare a fresh sheet of parchment paper.

To assemble: dip marshmallow treat into melted dark chocolate per your liking (I went with the half dip!). Sprinkle with crunched candy cane, then repeat with remaining bars.

Nutritional Information [per bar]
240 Calories, 7.3g Fat, 42g Carbohydrates, 1.5g Fiber, 25g Sugar, 2g Protein

// Guest Post // Alexandra Dawson is a Washington, DC based nutritionist, wellness warrior & passionate vegan. Alexandra writes a lifestyle and recipe site InMyBowl.com, advocating plant based nutrition, healthful and positive living, and #GoddessVibes. You can also find her on her beautifully impassioned Instagram @TallulahAlexandra.