Replacing butter with oil: texture difficulties

[KatyMac]

I make rice krispie cakes with cocoa, marshmallows & butter

To make them dairy free I need to replace the butter - when I use a similar weight of oil the krispie cakes are very very crunchy which is OK but they taste better more chewy

I can add glycerine which helps with the chewyness but adds an odd sweet taste

Is there anything else I could use?

try a dairy free spread?

I find coconut oil is good for this, as it is solid at room temp.
You can get stuff that's very neutral in taste and doesn't taste totally coconutty too of you aren't keen on it.

I'm allergic to coconut & someone I cook for is allergic to soya & someone else I cook for is allergic to nuts

I do struggle somewhat

Pure is a dairy free spread that is good for cooking with. There are 3 varities soya, sunflower and olive. I think the soya or sunflower bake best.

Melting marshmallows helps stick them together and maybe add some rice cream (alpro does them) to loosen it up a bit.
The soya allergy is hard though as it's everywhere it seems.

I use the pure dairy free spread as avoid soya too

The pure spread didn't stick it together

Melting marshmallows with a bit of Pure or rice cream / milk will work and stick them together. It really does.

You could get a baking block from the end of the butter aisle, very similar consistency to butter, mostly palm oil. I use it for a firm butter icing and replacing butter in non-baked things.

I've never had any problem with this using Pure Sunflower spread and marshmallows, dd's intolerances include cocoa.

What ratio of fat to marshmallows are you using?

This is Nigella's recipe for plain 'cake' try making it plain it to see if somehow your cocoa is putting a spanner in the works.

45 grams butter
300 grams mini marshmallows
180 grams Rice Krispies