Hello from Tokyo!

I hope you are all doing well. What’s the weather like in Sydney? I’ve heard its been a bit rainy, so I hope you’ve all been keeping warm indoors! (and hopefully snuggling up to a hot chocolate.)

It’s been raining a little bit here but yesterday and today had the sun peeking out which gave me a good opportunity to check out some beautiful cherry blossoms around Tokyo.

While I’m over here, I thought I’d share a quick recipe I tried out not too long ago – something to help me satisfy my sugar cravings without using butter, cream, milk, yoghurt or wheat flour in a quick and easy recipe that doesn’t take long or use up a lot of ingredients (yep, that’s me!)

This is basically your marshmallow rice crispy slice, but I also used raspberry marshmallows and added some dessicated coconut for extra texture and flavour that I think turned out pretty well. I also managed to demolish the entire thing (shamefully without that much help) in a few days (so wrong but so right). I really love the chewy texture of the marshmallows and the crunch of the rice bubbles, especially with the raspberry and coconut flavour. Hope you enjoy this easy gluten and dairy free snack as much as I did!

Raspberry and Coconut Marshmallow Slice

Author: CookingCrusade.com

Serves: 6-8 people (depending on how many slices you want and how big you make them.)
Time to prepare: About 15 minutes to prep and 2-3 hours to set in the fridge

Raspberry and Marshmallow Slice

  • 250 grams raspberry and vanilla marshmallows (I used one bag of Pascall Marshmallows from Coles)
  • 3 tablespoons of butter (I used Nuttelex)
  • 1/2 cup of dessicated coconut
  • 4 cups of rice bubbles

Equipment needed: 1 medium size saucepan, wooden spoon, lined brownie/cake tin


  1. Melt together marshmallows and butter in a saucepan over medium-low heat and stir with a wooden spoon until there are no more marshmallowy lumps and the mixture is smooth.
  2. Add dessicated coconut and rice bubbles and stir until rice bubbles are thoroughly coated with the marshmallow mixture.
  3. Press rice bubble mixture into a lined brownie or medium size square (or round if you like) cake tin and refrigerate for two hours or until firm.
  4. Cut into pieces with a sharp knife and serve. Keep refrigerated. Enjoy!


While I’m here, I thought I’d share a few holiday snaps of our trip (some of which you may have seen on my Instagram or Facebook page.)

The cherry blossom season has been absolutely magnificent this year. I can’t get over these beautiful trees and have been going mad snapping photos of them!

A pretty pond at Shinjukugyoen

We discovered bunny cafes in Tokyo! Will definitely be posting more about this later! How cute are they!?

Hope you all had a wonderful chocolatey-stuffed Easter and are having a relaxing (and shorter!) week.


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