5 tbsp vegan butter (We love miyokos)
1 10oz Bag Vegan Marshmallows (Dandies is most widely available!)
5 cups of crispy rice (must be crispy!)
1 tsp vanilla extract
Pinch of sea salt
1 tsp matcha tea
1 tbsp white miso
2 tbsp warm water or non-dairy milk
Melt vegan butter in a large pan. While butter is melting, whisk together matcha, miso, and warm water or milk.
Add marshmallows to melted butter, and whisk vigorously until melted. Add vanilla and sea salt. Stir in the matcha miso mixture until well combined.
Remove from heat, and stir in rice krispies. Taste for more salt if you'd like!
Line 8x8 pan with parchment and press mixture in the pan. (Best to oil fingertips!)
Garnish with matcha, a little confectioner's sugar and some seaweed flakes if you're feeling fancy!
Refrigerate for at least 30 minutes to set.
Remove from the pan, and cut into squares.