I haven't discussed it much here but due to allergies and intolerances I've had to give up gluten and dairy and various other ingredients. I'm still hoping this is a temporary aberration because it has made cooking and eating a little more challenging than I prefer. Sugar and tannins were also out so it's been a long time since I've had anything at the doughnut shop or savored a dessert. On the bright side, I've gradually reintroduced dairy free chocolate. Oddly, after months of going without, I seem to have lost my taste for coffee, something I never thought was possible. On the other hand, having chocolate back in my life is a very good thing. Once I was able to relax my sugar restriction I thought about making myself something special. The easiest solution was also one of my favorite things: rice crispie treats.
While I don't like cooking everything in coconut oil, the swap for butter here was a no-brainer here. As I melted the marshmallows into the coconut oil, the oil caramelized and gave off a rich, toasty aroma. I have no idea if other coconut oils would do the same thing so I should mention that I used Dr. Bronner's Virgin Coconut Oil, just in case. The aroma was amazing and I immediately made the decision to add chocolate chips. The dairy-free chocolate chips I used are from Thrive Market. I've been shopping with them for a few months now. Though there have been a few glitches here and there, overall I've been very happy with their products and services. If you click through the link to check out the Thrive Market we will get a small referral fee. If you can't tolerate dairy you should really try their chocolate chips, among many other cool products, they are made with real cane sugar, not stevia, and have the best chocolate flavor of any other chips that I've tried, and I've tried every brand that I could get my hands on.
Amaya and I happily devoured these treats. They were so good. The toasted coconut flavor permeated every bite and the chocolate chips added their own richness and a slight edge of bitterness that contrasted nicely with the sweet flavor of the marshmallows. They reminded me of samoas, only a hundred times better. These were the perfect way to bring dessert back to my table.
Toasted Coconut, Chocolate Chip Rice Crispie Treats
(Gluten Free & Dairy Free)
¼ cup / 56 grams coconut oil, plus extra for the baking dish
One 10-ounce (283 grams) package marshmallows
1/8 teaspoon / 0.75 grams fine sea salt
5 cups / 125 grams puffed brown rice cereal
½ cup / 80 grams dark chocolate chips
Grease an 8"-square baking dish with coconut oil.
Put the coconut oil in a medium pot set over medium low heat. Once the oil is liquid, add the marshmallows and the salt, and let the mixture cook, undisturbed, for about 5 minutes. Gently stir the marshmallows with a silicone spatula until the mixture is smooth and creamy. Stir in the rice cereal and then fold in the chocolate chips. Immediately transfer the mixture to the prepared baking dish and press it evenly into the pan. Cut into pieces in the pan and let cool completely. Serve immediately.