Marshmallow-Free Rice Crispy Cupcakes

It’s a little early for a Christmas post…especially since Halloween just passed…but hey I LOVE Christmas, so I couldn’t resist. These would be perfect served at the holidays, don’t you think? They are my chocolate coconut rice crispy cupcakes!

When I was a kid, IΒ loved rice crispy treats! The sweet, sticky, gooey and crispy goodness totally satisfied. Β To be honest, I bet I’d still think they are delicious. It has been a few years though since I’ve had one.

My creation is completely different, full of much better ingredients and is marshmallow free, but still has that creaminess you get from a traditional rice crispy treat. There are vegan marshmallows out there, but I wanted to get creative in bringing about a different recipe. I made these last month, but decided to make them as cupcakes this time.

I used coconut cream and creamy peanut butter to achieve the creamy part, and I added cocoa to make them chocolate crispy treats, instead of just vanilla, and threw in some shredded coconut for added chewiness. Lastly, I made them cupcake style. Apparently, I’m not the first person to think of rice crispy cupcakes….darn….but I can assure you they are nothing like how mine taste or the same ingredients. πŸ™‚ The frosting is to die for. It is a creamy peanut butter coconut frosting topped with shredded coconut. I used no powdered sugar either!

Recipe: Β Makes 7 Β Prep time: 10 minsΒ 

Print recipeΒ  Print grocery list

Gluten free (Make sure ingredients are labeled to be in a gluten free facility if you’re gluten sensitive, in case of cross contamination)


2 cups Nature’s Path gluten free chocolate koala crisp cereal

1/2 cup shredded unsweetened coconut

1 tablespoon raw cacao (regular cocoa powder is fine, Hershey’s is GF)

1 tablespoon ground flax meal

1/2 tablespoon cinnamon

1/4 cup creamy peanut butter (unsweetened with no additives)

1/4 cup pure maple syrup

1/4 cup raw amber agave (you could try all agave instead of syrup, but that will make them very sweet)

1/4 cup full fat canned coconut milk (scoop out a 1/4 cup of the cream only at the top of the can)

1 teaspoon vanilla extract (use gluten free if necessary)

1/4 cup mini vegan chocolate chips (I use Enjoy Life brand)


Combine the cereal, shredded coconut, cocoa, cinnamon, flax meal and chocolate chips, if using, in a large bowl. Stir well with your hands or a spoon. Next, scoop a 1/4 cup of cream from the top of the coconut can and add to a small pot, along with the syrup and peanut butter and whisk well. Turn to medium heat, and once boiling, whisk constantly for about a minute until you notice it thickening. Turn off the heat and stir in the vanilla. Now, pour the liquid over the dry ingredients and stir until well combined. Spoon the mixture into 7 paper liners in a muffin pan, shaping them as cupcakes with a dome top. Put in the fridge until firm and set. Keep them stored in the fridge and remove a few minutes to soften some before serving. I actually like them straight out of the fridge though!


1/4 cup creamy peanut butter

3-4 tablespoons full fat coconut milk (use only the cream from the top of the can, there should still be some left from making the cupcakes)

1/4 cup maple syrup

2 tablespoons coconut flour

1/2 teaspoon vanilla extract (use gluten free if necessary)

Make sure to use only the cream from the coconut milk and not the water part, or the frosting will be runny. Start with 3 tablespoons and add more at the end, if you want it creamier. Combine all the ingredients into a bowl and beat with an electric mixer until creamy and fluffy, about a minute or two. Chill in the fridge to firm up, if desired. Either spread over cupcakes with a butter knife or decorate with a piping tip. Garnish with shredded coconut!


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Categories: Chocolate, Gift Ideas, Gluten Free, Party Platters, Sweet Treats, VEGAN, VEGETARIAN


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28 Comments on “Marshmallow-Free Rice Crispy Cupcakes”

  1. November 17, 2012 at 12:05 AM #

    You really have a way of taking a traditional treat that is not very good for you and turning into something delicious and nutritious. You should write a cookbook!

    • November 17, 2012 at 1:24 AM #

      You are so sweet! Thank you. That’s the best compliment anybody could give me. I really enjoy the challenge of creating these recipes, so THANK YOU!! πŸ™‚

  2. November 17, 2012 at 12:45 AM #

    Looks great!

  3. November 17, 2012 at 1:08 AM #

    Wow look at those – I bet they taste amazing πŸ™‚

    • November 17, 2012 at 1:25 AM #

      Thank you so much! They do…so decadent, sweet and creamy…even without the marshmallows. They do have a different taste though with the chocolate than traditional rice crispy treats. πŸ™‚

  4. Healthy Glow Nutrition
    November 17, 2012 at 3:34 AM #

    Looks awesome! Never too early for the holiday baking πŸ˜‰ I am trying to postpone mine so I can stay away from sugar a little longer πŸ™‚

    • November 17, 2012 at 5:35 AM #

      Haha! I can’t stay away from baking for more than 2 days! Good thing though about this recipe is I use natural sweetners and not the highly processed dry sugars so I don’t feel bad eating them. Even the icing, I didn’t use traditional powdered sugar πŸ™‚

      • Healthy Glow Nutrition
        November 20, 2012 at 3:27 AM #

        I haven’t started baking yet, but I bought a magazine of holiday baking over the weekend. Too many goodies to make. I love your use of alternatives to processed sugars, flour etc. Thank you πŸ™‚

  5. November 17, 2012 at 3:45 AM #

    I love the flavours in this slice addictive much?

    Choc Chip Uru

  6. November 17, 2012 at 8:47 AM #

    Hi are these super sweet ? I always try different things at Christmas so I might make these. great photos πŸ™‚

    • November 17, 2012 at 4:41 PM #

      Thank you so much Thom! They are pretty sweet…the agave definitely makes them sweet…I find one is plenty..which is a good thing. To dramatically cut down on the sweetness, you could sub the agave for brown rice syrup, it is much milder. However, I wouldn’t sub the maple syrup for brown rice syrup too, because then it might not be sweet enough. I’m probably going to sub brown rice syrup for agave next time, because they are sweet! Let me know if it works out for you πŸ™‚

  7. November 17, 2012 at 10:55 AM #

    Mmm, cute and tasty looking!

  8. petit4chocolatier
    November 17, 2012 at 12:37 PM #

    Oh Brandi; adorably delicious! What a healthy dessert. The frosting looks awesome : )

  9. Tiffany Cockrell
    November 17, 2012 at 11:36 PM #

    These are so awesome! I messed up on the topping but still delicious!

    • November 18, 2012 at 7:05 AM #

      Thank you Tiffany! Thanks for sharing on my Facebook page how much you and your husband enjoyed them! I can’t believe you ate 5 of them!! Haha πŸ™‚

      • Tiffany Cockrell
        November 21, 2012 at 5:24 AM #

        I know right! They are so dang delicious!! Healthy too! yummy!!

  10. November 18, 2012 at 6:14 PM #

    Lovely creations too! I love the creammy topping!nI absoluely love Christmas too! You can’t start to early I say! πŸ™‚

    • November 20, 2012 at 8:21 PM #

      Thanks so much Sophie! Adding this heathy frosting just takes them over the top!

  11. November 18, 2012 at 10:10 PM #

    Oh my gosh! YUM! And as soon as Halloween over, it’s basically “the holiday season,” which includes Christmas, of course. So you’re all good in my book. ; )

    • November 20, 2012 at 8:22 PM #

      Thank you! I agree! I wished the holidays lasted even longer πŸ™‚

  12. November 19, 2012 at 2:56 PM #

    Wow, your recipes look so delicious and SO wholesome! I just spent the weekend in Austin and there was vegan food EVERYWHERE–I am so inspired to start baking more vegan things! We had this tofu peanut butter pudding + chocolate cake parfait type thing and it was so. amazingly. good.

    • November 20, 2012 at 8:25 PM #

      Thank you so much Erika for the compliments! I love Austin! That’s where I want to live! Vegan really is just as delicious as “regular” food, πŸ™‚ just takes a little creativity to get things right, which is a lot of fun in the kitchen! That chocolate cake parfait sounds awesome!

  13. November 20, 2012 at 5:37 PM #

    These look incredible, you’ve got to try Shira’s version. It’s the one I always make The only thing I do differently than her is melt the chocolate with the other ingredients.

    • November 20, 2012 at 8:32 PM #

      Thanks so much Somer! They’ve been a hit with friends! One friend ate 5 of them, lol! The coconut cream really makes them smooth and rich! I just checked hers out, that is too cute the chain of inspiration that led to hers. πŸ™‚ They look really yummy and I like that she made them chocolate, just like I do…everything is better with chocolate I say πŸ™‚

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