Dairy-free chocolate crispy cakes



Free from:

gluten, lactose/milk, fish, crustaceans, molluscs, nuts, lupin, sesame, celery, mustard, egg, sulphites


soya, meat (beef gelatine)


Use vegan marshmallows for a vegan/vegetarian option or omit the marshmallows

Preparation time:

10 minutes

Cooking time:

2-3 minutes


10-12 crispy cakes


100g gluten-free cornflakes, e.g. Nestle

1 bar of dark chocolate, e.g. Kinnerton - check for milk, nuts and gluten

2 tbsp golden syrup

8 marshmallows - check for egg


1. Put out 10-12 bun cases (you can use a muffin tin to keep them in place)

2. Melt the chocolate in a bowl either over a saucepan of water or in the microwave. Stir regularly

3. Add the syrup and marshmallows. Stir. If the marshmallows don’t fully melt – heat the mixture a little more

4. Add the cornflakes. Stir. You may need to use your hands to mix it completely

5. Spoon the mixture into the cases evenly or roll into small balls if this is easier

6. Allow to fully cool and set

Serving suggestion: Perfect for a kid's party. No, scrap that... any party at all! Add some sweets to the top if you want to make them even more special.

The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.