'Tis the season for DELICIOUS & easy-to-make indulgent treats. These Coconut Rice Crispy Trees are our fun & festive twist on a classic treat. Don't forget too the melt-in-your-mouth crumbled Vanilla Bean Coconut Cookies to your batter.

Be sure to tag us @emmysorganics when you make these adorable little trees.

Big thanks @feastingonfruit for sharing this recipe with us!

What You'll Need

No-Bake Gingerbread Cheesecake

-1 bag Emmy’s Organics Vanilla Bean Coconut Cookies
-1 bag vegan marshmallows
-1/4 cup vegan butter
-1 tsp vanilla extract
-5 cups crispy rice cereal
1 cup semi-sweet chocolate chips, melted

Green glaze
-1 cup powdered sugar
-1-2 tbsp almond milk
-1/2 tsp matcha powder
Holiday sprinkles for decorating


  1. In a large bowl, melt marshmallows and butter. Stir in vanilla. 
  2. Mix in the crispy rice cereal (a greased spatula helps!)
  3. Break the Vanilla Bean Coconut Cookies into large chunks (3-4 per cookie) and gently fold into the cereal mixture.
  4. Transfer to a 8x8” pan lined with parchment paper, and press in very firmly.
  5. Pour melted chocolate over top of the rice crispy layer and smooth. Refrigerate 4 hours.
  6. Carefully remove from the pan and slice in half and then into triangles (you will get 10).
  7. Whisk together glaze ingredients until smooth. Transfer to a piping bag or squeeze bottle. 
  8. Pipe a green “tree” on top of each triangle, top with sprinkles. 
  9. Refrigerate until glaze sets. Then enjoy!

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