Name: Dairy Free Rice Crispy Eggs
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: 3.5 cups rice crispy cereal (gluten free); 10 oz mini marshmallows (gluten free & vegan); 4 tbsp coconut oil; 1/4 cup sprinkles (optional)

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Gluten Free, Dairy Free Rice Crispy Eggs make a fun treat for Spring and Easter celebrations.

Both of my kids had Easter class parties today at school. For me, that means volunteering to make a yummy treat that all of the kids in class can enjoy together.

I often make cupcakes for school celebrations and was going back and forth between my vanilla cupcakes and toasted coconut bird’s nest cupcakes, when I decided to change things up. This time, I decided to make gluten free and dairy free rice crispy eggs and they were a big hit with the kids!

Phew! It’s funny, but mornings like today are the ones where I feel the most nervous about my cooking. It’s one of the rare opportunities at school that I have to show the other kids that gluten free and dairy free food tastes great too, so I recipe test in advance to make sure it will be a winner.

Is that silly? Maybe, but the way I see it is if the other kids like the things my kids eats then maybe it will help them be more inclusive and kinder about them eating different foods at school.

There were literally only empty plates and smiling faces at the end of the parties so that was exciting to see. The rice crispy eggs have only 4 ingredients – coconut oil, marshmallows, rice crispy cereal, and sprinkles.

Even better, they take about 15 minutes to make so you’re done in a snap and can move on to the rest of your day. Here’s the simple recipe so you can wow your guests too!

Printable Recipe

5 from 2 votes

Dairy Free Rice Crispy Eggs

Gluten free and dairy free rice crispy eggs make a delicious treat that's perfect for Spring and Easter celebrations.

Course Dessert

Cuisine American

Prep Time 3 minutes

Cook Time 12 minutes

Total Time 15 minutes

Servings 18

Calories 56 kcal

Author Jereann Zann - Celiac Mama

Ingredients

3.5 cups rice crispy cereal gluten free
10 oz mini marshmallows gluten free & vegan
4 tbsp coconut oil
1/4 cup sprinkles optional

Instructions

In a large pot, melt your coconut oil on a low heat setting.
Add your marshmallows and cover the pot to help the retain the heat.
Stir occasionally to help it melt evenly (I stir once every 2 minutes at first and then every minute once it’s mostly melted. This whole process takes about 10 minutes).
Remove from heat and add your rice crispy cereal 1 cup at a time.
Stir until the marshmallow is evenly coating the cereal.
Lay a piece of parchment paper on top of a 7×11 baking dish to prevent sticking.
Add the marshmallow mixture to the baking dish and press down until the mixture evenly covers the pan and is flat on top.
Add sprinkles to the top while it’s still warm.
Let the rice crispy marshmallow mixture sit for 15 minutes.
Remove from the baking dish by pulling up on the parchment paper
Using a cookie cutter, cut out the egg shapes and transfer to a tray or serving dish.
Repeat until all of the gluten free, dairy free rice crispy eggs have been cut out.