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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


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


  1. In a large pot, melt your coconut oil on a low heat setting.

  2. Add your marshmallows and cover the pot to help the retain the heat.

  3. 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).

  4. Remove from heat and add your rice crispy cereal 1 cup at a time.

  5. Stir until the marshmallow is evenly coating the cereal.

  6. Lay a piece of parchment paper on top of a 7×11 baking dish to prevent sticking.

  7. Add the marshmallow mixture to the baking dish and press down until the mixture evenly covers the pan and is flat on top.

  8. Add sprinkles to the top while it’s still warm.

  9. Let the rice crispy marshmallow mixture sit for 15 minutes.

  10. Remove from the baking dish by pulling up on the parchment paper

  11. Using a cookie cutter, cut out the egg shapes and transfer to a tray or serving dish.

  12. Repeat until all of the gluten free, dairy free rice crispy eggs have been cut out.

Recipe Notes

Be sure to use gluten free rice cereal and gluten free & vegan marshmallows.

Nutrition Facts
Dairy Free Rice Crispy Eggs
Amount Per Serving
Calories 56 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Sodium 28mg1%
Potassium 6mg0%
Carbohydrates 6g2%
Sugar 2g2%
Vitamin A 360IU7%
Vitamin C 3.5mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.