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Prep time
half-hour -
Cook time for dinner
quarter-hour -
Makes
18
Creator Notes
Finest rice cereal deal with shaped into cupcakes for a gluten, dairy and egg free dessert. Topped with dairy free chocolate frosting. —Limitless Allergies
Ingredients
1 1/2 cups
powdered sugar
1/4 cup
and 2 tablespoons coconut oil or dairy free butter, divided
1/2 cup
creamy peanut butter substitute
1/4 cup
dairy free milk
1 cup
dairy free semisweet chocolate chips
6 cups
crisp rice cereal
1 packet
(10 1/2 ounces) marshmallows
Instructions
- Wash hands with cleaning soap and water for 20 seconds. Spray a 13×9 plod baking pan with nonstick cooking spray.
- Set the two tablespoon of oil/butter in a microwaveable bowl. Microwave on excessive for 30 seconds or except melted. Add the marshmallows and stride to coat with the oil/butter. Microwave on excessive for 1 minute then stride except melted. Depart in peanut butter substitute except successfully blended. Then mix within the cereal.
- With the support of waxing paper, spread the aggregate on the spirited baking pan. Let it stand for 10 to fifteen minutes or except place.
- Set the coconut oil and chocolate chips in a microwaveable bowl. Microwave on excessive for 40 seconds, takeout and stride. Microwave additional 15 seconds except melted. Now beat within the sugar and milk except successfully blended.
- Spray a 1 1/2 plod spherical cookie cutter with nonstick cooking spray. nick out 35 circles from the spread cereal mixture. Set a puny dab of the frosting on 18 circles, top them with the last 18 circles. Pipe/spread the frosting on top.
- Wash your hands with cleaning soap for 20 seconds.
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