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Vegan gluten-free ris buffs sit in a small bowl on the left hand side. On the right are a few more ris buffs on a baking sheet.
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Vegan Gluten-Free Ris Buffs

These vegan gluten-free ris buffs are a little slice of Iceland! Easily one of my favorite candies.
Prep Time10 mins
Cook Time20 mins
Resting time20 mins
Total Time50 mins
Course: Candy
Cuisine: Icelandic
Keyword: chocolate candy, easy candy recipes, marshmallow candy
Servings: 24 candies
Calories: 82kcal
Author: The Panicked Foodie


  • 12 + a few extras vegan and gluten-free marshmallows, halved
  • 3/4 cup vegan and gluten-free crispy rice cereal, roughly chopped
  • 10 oz vegan and gluten-free mini dark chocolate chips
  • Himalayan pink salt to garnish (optional)


  • First, clear out a shelf in your refrigerator that will accommodate your baking sheet. After dipping the ris buffs, they will need to be briefly refrigerated to harden the chocolate. Then, line a baking sheet with wax paper and arrange the halved marshmallows. Finally, set up your workspace. Have the marshmallows, a fork to dip the cookies, and the chopped crispy rice cereal all in one place. Once the chocolate is melted, you are going to have to work fast :).
  • Pour the chocolate chips into a completely dry (water makes chocolate seize), microwave safe bowl. To melt the chocolate chips, first set the microwave power level to 50%. Then put the chocolate chips in the microwave and set the cook time for 3 minutes. After each one-minute interval mark, you are going to open the microwave and give the chocolate chips a good stir. At the 3 minute mark, you should have a smooth and glossy melted chocolate.
    NOTE: I find it helpful to use a candy thermometer to monitor the temperature. You don't want the temperature going above 120F, otherwise the chocolate could seize or scorch. If you don't have one, just be sure to follow the instructions as written, and especially make sure the power level is at 50%. If for any reason you turn your microwave off, you will have to reset the power level back to 50%.
  • Dump the chopped crispy rice cereal into the melted chocolate and stir until combined.
  • Coat each marshmallow. To do this, use a fork to move the marshmallow around to coat it on all sides. Once coated, place it on the lined baking sheet. Don't worry if they're not perfect, they can be corrected at the end. Repeat this process until all marshmallows are coated. If there are some bare spots left over at the end, use the fork to grab some chunky chocolate and put some on the bare spots. If desired, top each ris buff with some ground Himalayan pink salt. If you have some leftover melted chocolate, now would be a good time to use your extra halved marshmallows to scoop it up.
  • Place baking sheet in the refrigerator for 20 minutes, or until chocolate is hardened. Store in an airtight container in the fridge for up to a week, or in a labeled freezer bag for up to a month.


Serving: 1candy | Calories: 82kcal | Carbohydrates: 12.8g | Protein: 0.8g | Fat: 4.8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 4mg | Fiber: 1.6g | Sugar: 8.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0.3mg | Iron: 2.1mg