Marshmallow rice krispie cakes without butter?

[KatyMac]

I love marshmallow krispie cakes; the recipe I use is 1 packet of marshmallows (the big pink & white ones), 4oz butter, tablespoon cocoa & tonnes of rice krispies

But I'm dairy free now

So what could I replace the butter with? Vegetable oil? Olive Oil?

I don't fancy marg/spread

Maybe - but the butter isn't sweet - so would syrup over sweeten it?

Coconut oil would work well, plus it has some great health benefits.

I use tahini in flapjacks to lower the butter content, you could try it here, it'll have a bit of a nutty taste though.

Veg oil might work, you'd need to be careful with how much though to stop it being oily. Maybe try half?

I use block Stork Marg in all my dairy free cooking. I've used that recipe and it melts great. You have to use the stuff in the foil not the one in the tub though! It also makes great butter icing :)

If I melted the marshmallows very slowly with a tablespoon of oil and add a bit at a time to get the texture right - that might work?

Marg just worries me - it's too close to plastic in chemical composition imo & coconut is another intolerance I'm afraid (no more Bounty ) - I'll think about tahini.....

Canola oil or apple sauce! Believe it or not, apple sauce works as a good replacement for butter in some recipes. I hope you find something suitable, those treats sound delicious.

Yes KatyMac I think that's a good idea with the oil especially if you know the texture. Apple sauce is good sometimes but not sure it binds as well, I tend to use it instead of sugar rather than butter.

I have been making it for years; so I hope I'll recognise the 'right' texture....

Too much butter & it goes crispy and too little & it's stringy and chewy

- I'll have a play tomorrow

Dairy free is crap imo

I use trex in place of butter in recipes like this. It doesn't have much taste but it's the same consistency as butter.

Pure margarine works fine, and doesn't have hydrogenated fats. Yum (to the Krispies, not to margarine!)

We I have made some with veg oil - about 4 tablespoons was the right texture

& it tastes lovely (while warm) - I'll let you know how it cuts when it's cold

There's going to be some left to cool down?

It's very crispy - nice but crispy

You need tahini

could you use pure spread?

also, do you have a recipe? every recipe i can find for this is American so refers to cups (which I don't have a clue about)

ah - it's ok - just found this on the kellogs uk site

INGREDIENTS
180g Rice Krispies® Rice Krispies®
300g (about 40) regular marshmallows
45g butter or margarine
200g miniature marshmallows