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Rice Krispie Cakes (Gluten Free & Dairy Free)


  • 50 g Dairy Free Spread
  • 1 tsp Vanilla Extract
  • 200 g Marshmallows
  • 100 g Gluten Free Rice Krispies Nature's Path Crispy Rice works great here
  • Extra Mini Marshmallows for topping
  • Melted Dairy Free Chocolate for topping I used Cocoa Libre Dairy Free Chocolate


  • Grease a baking tin thoroughly with oil or dairy free spread.
  • Melt the dairy free spread over a low heat.
  • Once melted add the vanilla extract & the 200g of marshmallows.
  • Melt the marshmallows down, continue to do this at a low heat, stirring frequently.
  • Once fully melted, remove from heat & stir in your gluten free rice krispies, making sure they are fully coated.
  • Pour your mixture into your prepared tin & spread it out evenly (it will be really sticky so try your best!)
  • Sprinkle your extra mini marshmallows over the top of it... you might like to press some of them in... they should stick really well though.
  • Scatter your melted dairy free chocolate over the top - I do this in quite a messy way by getting spoonfuls of the hot melted chocolate and splashing them down over the rice krispies... if that makes sense!
  • I like to then place my tin in the freezer to chill the mix for about an hour. But you can easily just chill it in the fridge for a couple of hours so that it sets.
  • Cut into pieces & enjoy! I often keep the rest of them in the fridge before eating, I like them nice and cold!