This cocoa-scented version of the kids' dessert favorite is also gelatin-free, so it is suitable for vegetarian kids, too, as well as those with intolerances to dairy and soy. I prefer to use the crispy rice cereal available in most health food stores in the bulk section, but any dairy-free crisp rice cereal will work. (Make sure you do not buy "puffed" rice cereal by mistake, as this will make a soggy mess!)
Makes one 9" x 13" pan of treats
- 1 ¾ cups sugar
- ½ cup water
- 2 T. dark corn syrup
- 2 T. agar flakes
- 2 large egg whites
- Pinch of cream of tartar
- 3 T. Egg Replacer
- ¼ cup cocoa powder
- 6 cups dairy-free crisp rice cereal (see Head Note)
1. Grease a 9” x 13” pan with dairy-free soy margarine. In a small saucepan over medium heat, combine the sugar, water, corn syrup and agar flakes, stirring well to dissolve. Stirring constantly, bring the liquid to a boil and then turn down the heat to low. Let the liquid simmer for about 7 minutes, stirring occasionally until mixture is the consistency of a thick syrup. Remove the saucepan from the heat.
2. Meanwhile, in a large mixing bowl with an electric hand mixer, beat the eggs whites and the cream of tartar at a medium-high speed setting until the whites are fluffy and hold stiff peaks, about 5 minutes. Gently fold in 1 T. of the Egg Replacer.
3. Carefully and in three additions, pour the warm syrup down the side of the mixing bowl into the egg whites, mixing well between each addition with the hand mixer at a medium speed setting. Add the remaining 2 T. Egg Replacer and continue to mix at a medium speed until the mixture is glossy and stiff, about 2 more minutes. Beat in the cocoa powder until just incorporated. Gently fold in the crisp rice cereal until evenly distributed.
4. Spread the mixture into the prepared pan. Place the pan in the refrigerator for 2-3 hours, or until set. Serve and enjoy!
