Delicious rice cereal treat shaped into cupcakes for a gluten, dairy and egg free dessert. Topped with dairy free chocolate frosting. —Limitless Allergies
1 1/2 cups
and 2 tablespoons coconut oil or dairy free butter, divided
creamy peanut butter substitute
dairy free milk
dairy free semisweet chocolate chips
crisp rice cereal
(10 1/2 ounces) marshmallows
In This Recipe
Wash hands with soap and water for 20 seconds. Spray a 13x9 inch baking pan with nonstick cooking spray.
Place the 2 tablespoon of oil/butter in a microwaveable bowl. Microwave on high for 30 seconds or until melted. Add the marshmallows and stir to coat with the oil/butter. Microwave on high for 1 minute then stir until melted. Stir in peanut butter substitute until well blended. Then mix in the cereal.
With the help of waxing paper, spread the mixture on the prepared baking pan. Let it stand for 10 to 15 minutes or until set.
Place the coconut oil and chocolate chips in a microwaveable bowl. Microwave on high for 40 seconds, takeout and stir. Microwave additional 15 seconds until melted. Now beat in the sugar and milk until well blended.
Spray a 1 1/2 inch round cookie cutter with nonstick cooking spray. cut out 35 circles from the spread cereal mixture. Place a small dab of the frosting on 18 circles, top them with the remaining 18 circles. Pipe/spread the frosting on top.