Rice Krispie Treats with Chocolate-Sunbutter Topping

Facebooktwittergoogle_plusredditpinterestlinkedinmail

We’re moving in 2 1/2 weeks, so I’m on pantry clean-out mode!  I had a large box of Rice Krispie Treats to use up and several partial bags of marshmallows.  Of course, I had to make Rice Krispie Treats!  Of course, they’re so much better with a chocolate topping, and even more so with a bit of SunButter stirred in.  I shared a photo of the finished product on Instagram, and instantly you all wanted the recipe, so I thought I’d do a quick post to share it with you.  This recipe is free of dairy, egg, peanut, tree nut, and gluten (when using a gluten-free rice cereal), making it extremely allergy-friendly!

Chocolate SunButter Rice Krispie Treats ~ Mom Vs. Food Allergy ~ Free of: dairy, egg, peanut, tree nut, gluten.

Chocolate-Sunbutter Rice Krispie Treats
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 servings
 
Ingredients
  • For rice treats:
  • 3 T dairy free margarine, such as Earth Balance
  • 1-10 oz. package mini marshmallows
  • 6 cups gluten-free rice cereal
  • For topping:
  • 2 T dairy free margarine
  • 1 cup safe chocolate chips, such as Enjoy Life
  • ¼ cup SunButter
Instructions
  1. Grease a 9x13 pan with cooking spray.
  2. Melt 3 T margarine over medium-low heat in large sauce pan.
  3. Once margarine is melted, add marshmallows and stir occasionally until completely melted.
  4. Stir in rice cereal and spread evenly in 9x13 pan.
  5. In a small saucepan, melt the 2T margarine on low heat.
  6. Stir in 1 cup of chocolate chips, and stir until chocolate is completely melted.
  7. Stir in SunButter into melted chocolate until completely combined and smooth.
  8. Spread chocolate mixture over Rice Krispie Treats and set in refrigerator until chocolate is set, about 30 minutes.
  9. Enjoy!

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Fudgey Chocolate Zucchini Cake (Dairy, Egg, Soy, & Nut Free)

Facebooktwittergoogle_plusredditpinterestlinkedinmail

We had a small garden this year, and it was pretty successful.  We grew tomatoes, green beans, zucchini, cucumbers, carrots, onions, and potatoes.  As suspected, our zucchini plant was pretty successful.  Too successful.  If you don’t have a green thumb, try zucchini next summer and I’m sure you’ll be successful.  We had an abundance of zucchini, so I had to make this Fudgey Chocolate Zucchini Cake to get rid of the extra zucchini.  This recipe was given to me by my husband’s aunt and I’ve adapted it to make it allergy-friendly.  It is a moist cake, almost fudgey.  Yummy chocolate, moist zucchini cake that does not need frosting.  If you’re looking for a typical cake texture, this isn’t it.  This cake is more moist like a fudge brownie.

Dairy, Egg, Soy, & Nut Free-Fudgey Chocolate Zucchini Cake-Mom Vs. Food Allergy

This recipe makes a 9×13 cake that can serve 12 at least.  My whole family loved it and didn’t think I needed to change the recipe one bit!

Dairy, Egg, Soy, & Nut Free Fudgey Chocolate Zucchini Cake-Mom Vs. Food Allergy

 

Fudgey Chocolate Zucchini Cake (Dairy, Egg, Soy, & Nut Free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fudgey cake topped with chocolate chips-no need for icing!
Ingredients
  • ½ cup dairy & soy free margarine (I use dairy & soy free Earth Balance margarine)
  • ½ cup oil
  • 1¾ cups sugar
  • ⅔ cup applesauce
  • 1 tsp. vanilla
  • 1¼ cups rice milk (or other milk alternative)
  • 2 cups grated zucchini, drained (Sometimes I even push on zucchini with small bowl to squeeze out more moisture)
  • 2½ cups flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 4 T cocoa
  • ½ tsp. baking soda
  • 1-1½ cups chocolate chips (I used Enjoy Life Mega Chunks & Mini Chips)
Instructions
  1. Preheat oven to 325 F.
  2. Lightly grease a 9x13 glass baking dish.
  3. Cream margarine, oil, and sugar.
  4. Add applesauce, vanilla, and milk. Beat well.
  5. Add zucchini and mix.
  6. Add dry ingredients and mix well.
  7. Pour batter into greased 9x13 baking dish.
  8. Sprinkle chocolate chips over cake batter evenly.
  9. Bake for 45-55 minutes, or until done.
  10. Let cool slightly before serving.

Dairy, Egg, Soy, & Nut Free-Fudgey Chocolate Zucchini Cake-Mom Vs. Food Allergy

 

What’s your favorite recipe to use zucchini in?  This cake is probably my favorite.  Does it count as a veggie side dish at dinner??

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail