Dairy Free Rice Krispies

Servings: Servings: 6–8


  • 1/4 cup milkadamia Buttery Spread
  • 5 oz vegan marshmallows (we like Dandies)
  • 1/2 tsp vanilla
  • 6 cups rice crispies
  • 4 0z chocolate (we like Hu) in small pieces
  • 1/2 cup milkadamia Vanilla Creamer


  1. Spray a 9×13 quarter sheet baking tray with non-stick spray and set aside.
  2. Melt Buttery Spread in a pot and then add the marshmallows.
  3. Stir until the marshmallows are completely melted and then add the vanilla. (Note: If you want to color your treats, we like ColorKitchen plant-based colorings.)
  4. Remove from heat and add in the rice crispies and stir until coated with the marshmallow mix.
  5. Transfer to the prepared tray. Place a sheet of parchment paper over the top and use your hands to press the mixture down, spread it into the corners of the sheet pan and flatten it along the top.
  6. Remove the parchment paper and place the tray into the fridge for a few minutes to set.
  7. Use cookie cutters to cut into desired shape(s).
  8. Make chocolate sauce: bring creamer to a boil by heating it in the microwave for 1 minute (until it’s steaming hot). Add chocolate and let sit for roughly 45 seconds. Stir until it is smooth. Drizzle on rice crispies.


Caramel Corn

Granola Oat Cookies

One Bowl Brownies