Original Post: 3-20-12
Thank you to Surf Sweets for sending us a bag of their jelly beans and asking us to compete in their jelly bean bake-off!
These natural jelly beans are delicious, and I knew they would make a gorgeous garnish on some rice treats. I used coconut oil instead of margarine for healthfulness, and the taste turned out so light and pleasant. Then they were topped with some natural, unsweetened coconut and of course the adorable beans.
This recipe is free of the top 8 allergens if you don't count coconut as a tree nut.
Allergy-Free Spring Coconut Rice Treats
Makes 12 Muffin Tin Treats
2 Tablespoons Coconut Oil
2 Cups Marshmallows
2 Cups Rice Cereal
1/4 Cup Jelly Beans
1/2 Cup Shredded Coconut
1-2 Drops Green Food Coloring
Drops of Water
Put shredded coconut into a bowl, add drops of water just until all the coconut is slightly moist, add a drop or two of food coloring and toss the mixture in the bowl with a fork until the coconut has turned evenly green. Spread damp coconut on paper towel to dry while you make the treats.
Greast a muffin tin.
Heat coconut oil in a large sauce pan over low heat until melted. Add marshmallows and stir constantly until marshmallows melt. Take off heat. Add rice cereal. Gently press mixture into muffin tin, filling each spot half full. With the back of a spoon, make a little well in the middle of each treat.
Remove the treats from the tin once they are "set", about 15 minutes.
Store in an airtight container.
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