Double Chocolate Crispy Rice Donuts
Seriously friends, I’m not even sure what more to say about this recipe other than what the title describes. (Oh yeah, there are sprinkles, too!) You should call me Santa for this one. Merry treating, my loves.
- 3 tablespoons palm shortening
- 1 (10-ounce) bag mini marshmallows
- 4 cups vegan gluten-free crisped rice cereal
- ½ cup Dollop Gourmet Hot Chocolate vegan frosting
Lightly spray a donut pan with nonstick cooking spray.
Melt the shortening in a saucepan over medium low heat. Add the marshmallows and cook, stirring constantly, until melted. Add the chocolate chips and stir until melted. Add the rice cereal and stir until evenly coated.
Press the cereal mixture evenly into each cavity of the donut pan, working quickly before it cools. Refrigerate until completely cool.
Remove the “donuts” from the pan and frost with chocolate frosting. Decorate with sprinkles.
Note: If you don’t have a donut pan, you can make these in traditional squares by pressing the mixture into a parchment lined baking pan. For the crisped rice cereal, I used Nature’s Path Envirokidz Organic Koala Crisp Cereal. I recommend My Dandies brand for the marshmallows. For the frosting, Dollop Gourmet Hot Chocolate, of course.
Reprinted with permission from “Crazy Easy Vegan Desserts” © 2018 by Heather Saffer. Published by Sterling Epicure. Photography © Sterling Publishing cp., Inc. This creative cookbook features 75 unbelievably indulgent gluten-free and vegan desserts. Saffer provides alternatives to buttermilk, eggs, milk, flour and butter that won’t make you cringe or wait hours to prepare ingredients. You’ll find recipes prepared in less than 20 minutes, ones with only three ingredients and others that require no baking at all.
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