No-Bake Chocolate Fudge Crispie Treats (Vegan, Gluten-Free)

These No-Bake Fudge Chocolate Crispie Treats are layered, rich, and completely craveable. Think chocolatey crisp rice base topped with a creamy, melt-in-your-mouth fudge layer. Vegan, gluten-free, and made with simple ingredients—they're the perfect keep-in-the-freezer treat for chocolate lovers.

This might be my favorite freezer dessert of the summer. They have the satisfying crunch of a rice crispie treat, the richness of chocolate fudge, and the best part? No baking required.

Watch Me Make Chocolate Fudge Crispy Treats

You only need a few pantry staples to make them: crispy rice cereal, coconut butter, almond butter, maple syrup, and cocoa powder. The fudge layer sets beautifully in the freezer and melts in your mouth when you take a bite. They’re indulgent, but still made with ingredients that leave you feeling good.

They keep well in the freezer, making them the ideal prep-ahead treat for hot days when you want something satisfying but not heavy. If you love a layered texture or anything involving nut butter and chocolate, you’re gonna be obsessed.

Why You’ll Love These

• No-Bake & Easy: No oven needed. Just melt, mix, layer, and freeze.

• Texture heaven: The crispy bottom balances perfectly with the smooth fudge top.

• Made with real ingredients: No refined sugar, dairy, or weird fillers.

• Freezer-friendly: Stash them away and pull one out whenever the craving hits.

What You’ll Need

• Organic crispy rice cereal - Gives that signature crunch. Look for a gluten-free version.

• Coconut butter - Adds richness and helps both layers set.

• Almond butter - Brings creaminess and depth.

• Maple syrup - Adds natural sweetness to both layers.

• Cocoa powder - For that rich, chocolatey fudge top.

• Coconut or almond milk - Helps smooth the fudge layer.

How To Make

1. Mix the crispy layer ingredients and press into a square silicone pan.

2. In another bowl, stir together the fudge ingredients until smooth.

3. Pour the fudge over the crispy base.

4. Freeze for 2–3 hours or until fully set. Slice and enjoy straight from the freezer!

Recommended Tools

• Silicone spatula

• Glass mixing bowls

• Measuring cups and spoons

• Square silicone mold

FAQ:

Can I use peanut butter instead of almond butter?
Yes! Any nut or seed butter will work here—just make sure it’s drippy and unsweetened for best texture.

Can I substitute cocoa powder?
You can try raw cacao powder for a slightly deeper flavor, or use Dutch-processed cocoa for a smoother, darker fudge layer.

How do I store them?
Keep these in an airtight container in the freezer. They’ll stay fresh for 2–3 weeks and are best eaten chilled!

Can I double the recipe?
Definitely. Just use a larger pan and adjust freeze time slightly.

Gluten Free, Dairy Free, Vegan, Chocolate, Low Sugar, Gut Friendly

No-Bake

American

Yield: 8

Author: Sari Cano

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Layered Fudge Chocolate Crispy Treats (Vegan, No-Bake, Gluten Free)

These no-bake crispie treats have a soft, chewy base made with almond butter, coconut butter, and crispy rice, layered with a rich, chocolatey fudge topping. They’re sweetened naturally, totally vegan, and perfect straight from the fridge or freezer.

Prep time: 10 MinInactive time: 2 HourTotal time: 2 H & 10 M

Ingredients

Crispy Layer

• 2 cups organic crispy rice cereal (54g)
• 2.5 tbsp coconut butter, melted
• 2 tbsp maple syrup
• 2.5 tbsp almond butter

Fudge Layer

• 4 tbsp coconut butter, melted
• 1.5 tbsp almond butter
• 1/3 cup cocoa powder (28g)
• 1/4 cup maple syrup
• 1/4 cup almond milk or coconut milk

Instructions

1. In a mixing bowl, combine the melted coconut butter, almond butter, and maple syrup for the crispy layer. Stir until smooth.
2. Add the crispy rice cereal and stir to fully coat.
3. Press the mixture evenly into a square silicone mold or parchment-lined pan. Use the bottom of a cup to flatten and compact the layer.
4. In a separate bowl, whisk together all ingredients for the fudge layer until smooth and glossy.
5. Pour the fudge over the crispy base and spread evenly to the edges.
6. Freeze for 2 hours or until fully set. Slice and enjoy straight from the fridge or freezer.

Notes

• Store in an airtight container in the fridge for 5–7 days or freeze for longer.
• Use refined coconut oil instead of coconut butter if needed—just note the flavor and texture will change slightly.

Nutrition Facts

Calories

210

Fat

15 g

Carbs

18 g

Fiber

3 g

Sugar

9 g

Protein

0 g

Calories are approximate based off of 8 servings

https://feedyoursoulsari.com/blog/no-bake-fudge-rice-crispy-treats

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💡 More no bake recipes you’ll love: [Tahini Pistachio Banana Bark] / [Cookie Dough Ice Cream Squares] / [Pistachio Matcha Truffles]