Allergy-Free Raspberry Marshmallow Krispy Hearts

Allergy-Free Raspberry Marshmallow Krispy Hearts

With the prevalence of food allergies among kids these days, it’s getting harder and harder for a well-meaning parent to provide a treat that the entire group can enjoy.  But these dairy-free, gluten-free Rice Krispy treats do a pretty good job of fitting the bill!

Be sure to buy Rice Krispies that are marked gluten free (the regular ones are not) if that’s a concern for your guests.  Also, I used strawberries in the treats pictured, but some people do have an allergy to strawberries, so if you’re unsure, go with freeze-dried raspberries instead.

You can get freeze-dried fruits of all kinds at Target in the dried fruit section.  Try freeze-dried mangos for Halloween pumpkin-shaped treats, or maybe blueberries and strawberries for Fourth of July stars!

allergy-free krispy rice hearts from

Allergy-Free Raspberry Marshmallow Krispy Hearts

Yield: 10 (3-inch) hearts


  • 6 cups gluten-free Rice Krispies
  • 1 1-oz package freeze dried raspberries
  • 1 10-oz package mini marshmallows
  • 2 T virgin coconut oil


  1. Spray a 13x9 inch baking dish with cooking spray.
  2. Melt coconut oil and marshmallows in a large pot over medium heat.
  3. When marshmallows have completely melted, remove pot from heat and stir in cereal and freeze-dried fruit. Mix very well.
  4. Press mixture evenly into baking dish and allow to cool completely before cutting.
  5. Using a heart-shaped cookie cutter, cut out hearts (our 3-inch cutter yielded 10 hearts). Or, if your cookie cutter isn't tall enough, press the shape into the cereal mixture and then cut out with a knife.
  6. You can also insert a lollipop stick into the base of the heart, if desired, and decorate with ribbon.

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