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.