This recipe is for the Allergy Free kids in all of us!
Making a novelty Easter treat is nothing but fun and simple. You can grab the kids to join you because this one just takes a few minutes and even fewer ingredients. (......my kind of recipe!)
Luckily there are so many great allergy free (pre-made) snacks out there, it makes it simple to improvise this kind of treat. I love being able to bring my youngest daughter to a Easter Celebration and not have her feel left out with what the non allergy kids get to enjoy. She may be Autistic, but she certainly knows when she is missing out on fun holiday treats! The bonus to this is she also can help make such a simple recipe for the special day.
Here's wishing you the most wonderful Easter Holiday!
Family, food, treats and fun!
gluten free, vegan....allergy free
1 regular or mini muffin tin
*makes 4 regular or 6-8 mini (can double or triple depending of quantity needed)
1 Cup Rice Cereal (I used Crunch Ems)
1/4 Cup Organic Coconut (shredded, sweetened or unsweetened-your choice)
1 tsp. Organic Coconut Oil
1/4 Cup Enjoy Life Chocolate Chips
2 Vegan Marshmallows
Organic Allergy Free Jelly Beans
Line a muffin tin with plastic wrap and grease (or spray with cooking oil) Set aside.
Place cereal (lightly crushed with fingers) and coconut into a medium bowl and set aside.
In a microwave safe bowl; add coconut oil, chocolate chips and marshmallows. Microwave at 50 % power, stirring every 20 seconds until melted and smooth. Once melted, add to cereal mixture and mix gently until coated. Press into greased lined muffin tins, top with jelly beans and refrigerate at least 30 minutes. Serve and enjoy! * store in refrigerator
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Also shared at: Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesdays, Show & Share Wednesday, Full Plate Thursday, Gluten Free Fridays,Foodie Friday