If you love coconut, if you love anything that resembles a rice krispy treat, if you have a sensitivity to gluten, if you like fast and simple recipes– then this right here is for you.
ELEMENTS:
One-quarter cup of EXTRA VIRGIN COCONUT OIL + half a teaspoon set aside (We currently use the Costco organic brand. We like Nutiva’s too BUT *note that ONLY the 54 oz bottle is safe for those with peanut allergies! It’s the only size that is packed in a peanut-free facility.)
8 ounce pack of Jet-Puffed TOASTED COCONUT MARSHMALLOWS
Four cups of RICE CHEX
One-quarter cup Dairy/Nut free CHOCOLATE CHIPS (Enjoy Life mini chocolate chips is our favorite)
APPLICATION:
Lightly grease an 8×8 pan using any dairy free/nut free fat, such as coconut oil, nucoa margarine, or spray oils (olive, canola, veg, etc).
In a large pan over low heat, combine the 1/4 cup coconut oil and coconut marshmallows and stir constantly until it’s melted and smooth. Remove from heat.
Add rice chex. Stir to coat all of the cereal.
Pour into the prepared 8×8 pan and gently press to even it out.
Combine a 1/2 tsp coconut oil with chocolate chips in a microwave-safe bowl and heat on high for 30 seconds. Stir. Heat again for another 15 seconds and stir thoroughly again. If it’s still not completely melted then do one more round of 15 seconds and stir. Drizzle the chocolate on top of the chex. Cover plastic wrap and place in the fridge for 10 minutes so the chocolate can set. Remove from the fridge & cut into bite size squares.
