Chocolate Marshmallow Bunny Pops

 Chocolate Marshmallow Bunny Pops Gluten Free Dairy Free-1 |

I’m only briefly hopping in (like a stealth Easter Bunny!), to share with you this perfect Easter treat.  It’s super easy and quick to make.  Kids of all ages will love these adorable little guys!  Not to mention, these Chocolate Marshmallow Bunny Pops (Gluten and Dairy Free of course!), are yummy and all you need are a few ingredients.  That’s the best kind of recipe when it’s too hectic to prepare an involved dessert or treat for Easter.

Chocolate Marshmallow Bunny Pops Gluten Free Dairy Free-2 |

Pure deliciousness!




Chocolate Marshmallow Bunny Pops Gluten Free Dairy Free

Makes: 12 pops

Kids can help prepare these quick and easy to make treats. Perfect for celebrating Easter or spring!


  • 1/4 cup + 1 tbsp mini chocolate chips (I used Enjoy Life Mini Chips)
  • 1 tbsp coconut oil
  • 1 pack of Peeps Bunnies (12 count)
  • 6 mini marshmallows, cut in half
  • 12 lollipop sticks (I used 4" lollipop sticks)


  1. Line a tray or plate with wax paper.
  2. Insert lollipop sticks into bottom of Peep making sure not to poke through the top of the bunny's ears.
  3. Place face side down on tray. The backside will be the side you affix the mini marshmallow to later, as a bunny's bottom always hangs lower than it's front :)
  4. In a medium pot over low heat, combine chocolate chips and coconut oil.
  5. Stir until just melted, then remove immediately from heat and stir to ensure no clumps are left.
  6. Now you can either pour the chocolate into a bowl, or if you want to make less of a mess (like me), while holding the pot, tip it towards one side and scrape the chocolate down towards that side.
  7. Using your other hand, dip the pop into the chocolate, ensuring to fully coat it. Let any excess chocolate drip off before placing it back on the tray (again, making sure the side with the lower bottom is facing up).
  8. Place a mini marshmallow half towards the bottom, where the bunny's tail should be.
  9. Repeat with remaining pops.
  10. Refrigerate for at least 1 hour, before gently peeling pops away from wax paper.
  11. Store in a container in refrigerator until ready to eat. If layering pops in a container, make sure to place a piece of wax paper between each layer so they don't stick to each other.

Hot Chocolate Cake

I recently celebrated a birthday with a slice of this Gluten Free Dairy Free Hot Chocolate Cake. And no, I won’t be sharing how many candles were on my cake this year. Nope, ain’t gonna happen. Not that I’m ashamed of my age, really it’s just a number, but on the other hand…who wants to be reminded of how old they are getting?

Gluten Free Dairy Free Hot Chocolate Cake |

Alright, I suppose the important part is how you feel and not how many candles were on the cake and if you’re capable of blowing them out in one shot or not. Which on a side note, this year I had problems blowing out the limited candles on my birthday cake. Seems I may be a bit out of shape. Yeah; let’s go with it being out of shape.

Gluten Free Dairy Free Hot Chocolate Cake |

Of course, birthdays were much more fun as a kid. You have a party with balloons and all sorts of decorations. You look forward to more birthday parties and gifts. When you’re a teenager you look forward to getting older and coming of age. And most importantly you eat lots and lots of cake without thinking, ‘how many calories is this exactly’? It seems the older we get, the less we party, the more we want to turn back the clocks, and every calorie we consume is tracked. And why? Shouldn’t birthdays be for celebrating and special treats? Heck, it’s just one day out of the year and you only live once. And this cake is perfect for that one day out of the year indulgence.

Gluten Free Dairy Free Hot Chocolate Cake |

Being a mid November birthday, it’s typically a chilly celebration, so I felt a Hot Chocolate Cake was in order. It’s a moist chocolate cake (which is the same recipe I used in my last post), with layers of ooey-gooey marshmallow filling, covered in a fluffy whipped topping, with a hint of hot chocolate mixed in. To kick it up a notch, I added a touch of pure peppermint extract to the marshmallow filling – soooo good! Can I just say this is probably my favourite filling right now! So glad I found this recipe on the talented Sweetapolita’s site. It’s really such a simple and yummy filling and goes great with chocolate cake.  The fluffy whipped topping recipe is similar to one I used in a past post.  This cake really is like hot chocolate…but in cake form!

Unfortunately I wasn’t able to take any great pictures of the cake sliced during the day. The pictures I’ve included here are the few leftovers (yes, surprisingly there were some!). The birthday celebration was in the evening, and had I taken any photos then of the cut cake…well we know what bad lighting can do. So, although the cake slice may look messy, it doesn’t affect the deliciousness of it. Trust.

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.caGluten Free Dairy Free Hot Chocolate Cake |

So for your next birthday, I say go ahead; make this cake. Party like a kid, stop counting the years and calories and indulge a little. I won’t tell if you don’t. 

Pure deliciousness! Enjoy!

Gluten Free Dairy Free Hot Chocolate Cake

Makes: one 8" cake (about 10-12 servings)

An easy to make moist chocolate cake, filled with layers of gooey marshmallow with a hint of peppermint. Covered in a light whipped hot chocolate kissed topping. Perfect indulgence on a chilly day!


    For Cake:
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3/4 cup almond flour
  • 3/4 cup sorghum flour
  • 3/4 cup unsweetened cocoa, sifted
  • 1/3 cup buckwheat flour
  • 2 tbsp tapioca starch
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp instant espresso or strong coffee
  • 1/2 cup warm water
  • 2 eggs, room temperature
  • 2 tbsp light olive oil
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1/2 cup almond milk
  • For Marshmallow Peppermint Filling (adapted from Sweetapolita)
  • 16 large marshmallows
  • 1 cup icing sugar, sifted
  • 1 cup dairy free spread (such as Earth Balance Buttery Spread)
  • 3/4 tsp pure peppermint extract
  • 1 jar (213g) marshmallow cream (such as Fluff which is gluten free)
  • 1 tsp almond milk
  • For Whipped Topping:
  • 1 cup Nutri-Whip DessertTopping (or another gluten free dairy free dessert topping)
  • 2 tbsp hot chocolate mix (I used Purest Marvellous Mix)
  • 3 tbsp icing sugar


    For Cake:
  1. Preheat oven to 350°F. Grease an 8"x3" high cake pan; set aside.
  2. In a large bowl, combine sugars, flours, cocoa, starch, baking soda/powder and salt. Set aside.
  3. In a small bowl or glass measuring cup, dissolve coffee with water. Set aside.
  4. In bowl of mixer, combine egg with oil, vanilla and coffee.
  5. Mix in about 1/2 of dry ingredients while slowly streaming in about 1/2 of milk. Repeat and mix until batter is smooth.
  6. Pour into prepared cake pan and bake in oven for 40-45 min or until tester inserted into center comes out almost clean. You may find a few crumbs will stick to your tester but this is ok as long as it is not runny. Cake will also pull away from the sides of the pan when it is done, and may slightly dip in the center.
  7. Place cake pan on wire rack and let cool for at least 20 minutes. Invert onto wire rack and let cool completely.
  8. Best if baked 1 day before cutting/filling/frosting. Store in an airtight container in a cool location.
  9. For Marshmallow Peppermint Filling:
  10. Line a large cookie sheet with parchment or aluminum foil sprayed with non-stick cooking spray.
  11. Place marshmallows on sheet side by side.
  12. Place sheet on lowest rack in oven and broil until tops are browned (about 1 minute depending on strength of oven). Keep a close eye to ensure you don't burn them!
  13. Remove sheet from oven. Carefully flip over each marshmallow, return to oven and repeat. Once done, remove from oven and set aside.
  14. In bowl of mixer, combine dairy free spread and sugar and blend on med-low speed.
  15. Add peppermint and mix on med-high for about 2 minutes.
  16. Add the toasted marshmallows and marshmallow cream and mix on low speed. Add in almond milk and combine until smooth.
  17. Use immediately or store in refrigerator for up to 1 week.
  18. For Whipped Topping:
  19. Warm up about 1/4 cup Nutri-Whip in microwaveable cup/bowl (about 30 seconds).
  20. Add hot chocolate mix and stir to dissolve. Set aside.
  21. In bowl of mixer, add remaining Nutri-Whip along with hot chocolate mixture. Using whisk attachment, beat on med-high for about 2 minutes.
  22. Add in icing sugar and beat again for 1 minute or until thick ribbons form.
  23. Use immediately or store in airtight container in refrigerator for up to 5 days. You can then re-whip by hand if necessary.
  24. For Assembly of Cake:
  25. Cut cake into two or three layers using a serrated knife or cake leveler.
  26. Place a few dabs of the marshmallow filling on a cake board where the cake will sit. Place the first cake layer on top.
  27. Place a couple of spoonfuls of the marshmallow filling on top of the first cake layer. Note, the filling will spread out and remember not to fill too much or the filling will overflow.
  28. Place the second cake layer on top and repeat the process until you finish with the last cake layer on top.
  29. Cover the assembled cake with the whipped topping using a large offset spatula. Decorate as desired.
  30. The cake can be assembled the day before as long as it is kept in an airtight container in a cool location or in the refrigerator.


I baked 2 cakes and cut them in half to make this a 3 layer cake (note, the recipe above only makes one 8" cake). I froze the leftover layer to use at another time, however you could choose to make this a 4 layer cake instead. If so, you should have enough marshmallow filling (as the recipe above allows for about 1 cup leftover), but you may need to make a larger batch of the whipped topping. I would recommend increasing the Nutri-Whip by about 1/2 cup to give you a total of 1 1/2 cups

Marshmallow Caramel Popcorn

Let me start off by saying…you MUST make this Gluten Free Dairy Free Marshmallow Caramel Popcorn. MUST.

Gluten Free Dairy Free Marshmallow Caramel Popcorn

I haven’t done much in preparation for Halloween this year. Aside from stocking up on candy to hand out to the little ghouls and goblins, and keeping up with the latest Walking Dead episodes, I am not ready this year. Other years by now, I would have watched some of my fave Halloween/scary movies, like Sleepy Hollow, Rocky Horror Picture Show or Nightmare Before Christmas. Yes, I realize the last movie falls between Halloween and Christmas, but it gives me an excuse to watch it more often.

Gluten Free Dairy Free Marshmallow Caramel Popcorn

I had wanted to make some creepy cookies, or sinful cupcakes, but nope…no time. It seems I’ve been so busy prepping/testing a special cake I will be making in a few days, that Halloween just creeped up on me (eek!). Psst…follow me on Twitter to see the progress of this special cake!

That’s why this Gluten Free Dairy Free Marshmallow Caramel Popcorn is so perfect! It is so, so, easy to make! Bonus: you can even make it in advance as it keeps well in an airtight container for up to 1 week! The subtle ooey-gooey marshmallow flavour, creamy caramel crunch and light chocolate drizzle, make it a perfect movie snack!

Gluten Free Dairy Free Marshmallow Caramel Popcorn

If you can’t tell from these pictures just how awesome this popcorn is, let’s blame it on the photos…don’t be a popcorn hater. My camera chose to be the walking dead and I had to shoot these pics using my iPhone.
And if the pics weren’t spooky enough for you, here’s a little ghost indulging in the goods. It may look like he’s spitting them back out, but really he’s using his super ghostly powers to suck them in!

Gluten Free Dairy Free Marshmallow Caramel Popcorn

So before you sit down to indulge in a frightening flick, be sure to make a bowl of this super easy Gluten Free Dairy Free Marshmallow Caramel Popcorn. Pure deliciousness! Enjoy!

Gluten Free Dairy Free Marshmallow Caramel Popcorn

Happy Halloween everyone!


Gluten Free Dairy Free Marshmallow Caramel Popcorn

Bake Time: 1 hour, 10 minutes

Makes: 8 cups of popcorn

This easy to make Gluten Free Dairy Free Marshmallow Caramel Popcorn is simply irresistible! Perfect for movie night.


  • 8 cups popped popcorn (about 1/2 cup kernels)
  • 3/4 cup brown sugar
  • 1/4 cup dairy free buttery spread (such as Earth Balance)
  • 8 large marshmallows, or about 32 mini marshmallows
  • For Chocolate Drizzle
  • 1/4 cup mini chocolate chips (such as Enjoy Life)
  • 1 tbsp dairy free buttery spread (such as Earth Balance)


  1. Preheat oven to 250°F. Line a large baking sheet (or two) with foil and spray with non-stick cooking spray. Set aside.
  2. Place popped popcorn in large bowl or pot. Set aside.
  3. In a saucepan over medium heat, melt sugar, spread and marshmallows. Once fully melted lower heat to low and let simmer for about 2 minutes, keeping a close eye on it to ensure it doesn't burn, and stir frequently. Remove from heat.
  4. Pour mixture over popcorn and toss to evenly coat - it will be sticky!
  5. Spread popcorn onto prepared baking sheet and bake for 1 hour (or so), stirring every 10 min or so.
  6. Remove from oven and cool for 10 minutes.
  7. Meanwhile, in microwaveable bowl, melt chocolate chips and spread (about 40 seconds). Stir until smooth, returning to microwave if not fully melted. If you do not have a microwave, you can also melt the chocolate chips and spread over a double-boiler and stir until smooth.
  8. Drizzle chocolate over popcorn and let it harden before breaking into clusters.
  9. Can be stored in an airtight container for up to 1 week...if it lasts that long!

S’more please! | Gluten Free S’mores Cupcakes

Come gather round the campfire and sing our campfire song. Our C-A-M-P-F-I-R-E-S-O-N-G song…..I could carry on with this great SpongeBob tune, but I won’t. I’d say this hilarious episode inspired me to create this gluten free s’mores cupcake recipe (if you’re in need of a good laugh, I recommend watching a clip of the song here). I’m not sure about you, but when I think s’mores, I think of sitting around a roaring campfire and devouring this delicious treat. The combination of melted chocolate, soft graham cracker and ooey gooey melted marshmallow can only be summed up in one word – DELICIOUSNESS!

gluten free s'mores cupcakes

And now to see it converted into a cupcake delight – how sweet it is! What to do about this craving though? Stand outside a bakery, with my face pressed up against the glass, while the gluten tolerant folk sit back and indulge in their s’moreific cupcake? Nay, I must bake this delight as a gluten free treat…and I must do this at once!

gluten free s'mores cupcakes

I made a graham cracker crust for the bottom of the cupcake, which I pressed into the cupcake liners and baked slightly (just so the crumbs would stick together). I used S’moreables Graham Style Crackers from Kinnikinnick Foods, which ground up nicely into graham crumbs.

Then I whipped up a batch of chocolate cupcakes and topped it off with a marshmallow flavoured meringue. I used marshmallow flavour from LorAnn Oils to give it a true marshmallow taste – and boy did it ever! The meringue was sooo yummy! The final product was then put back in the oven (on the broil setting), to slightly toast the marshmallow topping – and there lies the ooey gooey marshmallow (insert salivating sound here).

gluten free s'mores cupcakes

If there was only one thing I would do different with this scrumptious cupcake, it would be to fill it with a dairy free chocolate ganache. A little extra chocolate can’t be bad; it can only make this recipe even better! 

Pure deliciousness!

Here are the recipes…enjoy!

S’more please! | Gluten Free S’mores Cupcakes

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 24-36 cupcakes


    For Graham Crumb Crust
  • 1 1/2 cups crushed graham crackers
  • 2 tbsp melted butter or margarine
  • For Cupcake
  • 1 3/4cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tbsp cocoa
  • 1tbsp baking powder
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1 1/2cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup butter or margarine (softened, room temperature)
  • 6 eggs, room temperature
  • 2/3 cup milk, or milk substitute
  • 1/4 cup chocolate chips (I used Enjoy Life Foods chocolate mini chips)
  • 1 tsp butter or margarine (to melt with chocolate chips)
  • For Marshmallow Frosting
  • 5 egg whites
  • 1 1/4 cup brown sugar
  • 1 tsp LorAnn marshmallow flavour


  1. Preheat oven to 350°F and prepare pans with liners; set aside.
  2. Mix together in bowl all dry ingredients; set aside.
  3. Crush graham style crackers in mini chopper or food processor.
  4. Melt 2 tbsp of butter in microwaveable bowl, and add to graham crumbs until well combined and crumbs stick together.
  5. Fill liners with about 1 tbsp of graham crumbs and press firmly.
  6. Bake in oven for 10 minutes to set crumb crust; then remove and cool.
  7. Melt chocolate chips in microwaveable bowl with 1 tsp of butter or margarine; stir until smooth and set aside.
  8. Beat sugars and butter until light and fluffy.
  9. Add eggs 2 at a time, beating well after each addition.
  10. Add in melted chocolate and mix until well combined.
  11. Add flour mixture and milk to bowl in batches and mix until smooth. After final flour batch has been added, mix until light and fluffy.
  12. Pour mixture into liners containing baked graham crumb crust, making sure to only fill liners 1/2 - 2/3 full.
  13. Bake until toothpick inserted comes out clean – about 22 minutes.
  14. Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.
  15. For Marshmallow Frosting
  16. Before starting, make sure mixing bowl is completely grease free.
  17. Add egg whites and brown sugar and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (about 5 minutes if you used room temperature egg whites or 8+ minutes if they were cold).
  18. With whisk attachment of mixer, begin to whip until the meringue begins to thicken and cool.
  19. Add marshmallow flavour and continue beating until stiff peaks form.
  20. Fill piping bag and decorate your cupcakes as desired.

Thanks for stopping by! Comments are always welcomed and encouraged.