Chocolate Peanut Butter Krispie cake slice (vegan)

I challenge you to think of a sweet treat that brings back more childhood memories than chocolate cornflake or rice krispie cakes (or controversially, sometimes shredded wheat cakes). They’re one of the first things you learn to make as a child, are brought out time and time again at Easter with mini eggs put on top and they appear at a bake sale without fail every time. To put it simply, they’re an absolute classic.

Whilst the standard method for making them can easily be vegan-ized by replacing butter with margarine and using dairy-free chocolate, I wanted to make a bit more of an ‘adult’ version using more natural, refined sugar free ingredients. For my version, I’ve also added a layer of ganache on top just to make them that little bit more luxurious and, if I say so so myself, they may even be better than the original, childhood classic. I first made these last summer and completely forgot about them, so when I remembered how good they were, I decided it would be rude not to share on here! So, without further ado, onto the recipe…


Makes 16-20 squares.


For the cake:

  • 4 cups Puffed Cereal (I used a mixture of puffed oats and puffed quinoa)
  • 1 cup Cacao Powder
  • 1/2 cup Smooth Peanut Butter
  • 1/2 cup Coconut Oil, melted
  • 1/2 cup Agave Syrup (or any other liquid sweetener)

For the ganache:

  • 1/2 cup Cacao Powder
  • 1/4 cup Coconut Oil, melted
  • 1/4 cup Smooth Peanut Butter
  • 1/4 cup Agave Syrup (or any other liquid sweetener)
  • 1/4 – 1/2 cup Almond Milk (or other plant based milk)


  1. Line a 20cm x 20cm baking tin with baking parchment and put aside.
  2. For the cake layer, mix the cacao, peanut butter, coconut oil and agave syrup together. Then, stir in the puffed cereal until it’s all coated evenly.
  3. Press into the baking tin and spread out evenly, then place in the freezer whilst you make the ganache.
  4. For the ganache, mix the cacao, coconut oil, agave and peanut butter together to get a thick paste. Next, gradually pour in the almond milk until you get a smooth and thick icing consistency.
  5. Spread this evenly over the krispie cake base, then place in the fridge for 1 hour to firm up.
  6. Slice into 16-20 squares and enjoy.

Don’t forget to tag me over on Instagram at @natsveganfitness if you try these out!


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