• Two 40z. bags of Corn Nuts Original Flavor (these have simple ingredients of corn, corn oil and salt) or 2 cups worth.  This is your “nut” replacement as it has a similar “crunch” and salty nutty flavor as peanuts and nuts. So you can substitute peanuts/nuts in normal cases.
• Two 3.75 of Sunflower Kernels (no shell) or 1.5 cups.
• Two 3.5 oz. bags of Craisins or 1.5 cups
• 1.5 cups of Pumpkin Seeds (no shell) – ours are the “go raw” brand as these are certified nut, gluten and wheat free, but these are expensive and one of the only pumpkin seeds we could find that were safe for our allergy kid as the other brands are “made around” nut products.  Just keep this in mind. 
• 3/4 cup of milk chocolate chips, or a dairy free chocolate chips to avoid dairy.  An easy way to do this is to eyeball and pour 1/2 a bag in!
• 3/4 cup of butterscotch, or a dairy free butterscotch chips to avoid dairy.  Again, an easy way to do this is to eyeball and pour 1/2 a bag in!
• 1 cup of shredded coconut. (most store-bought bags contain 5 cups!). This is optional as it makes the mix a bit more crumbly, but when I don’t include coconut, my family is so disappointed as they LOVE this extra little sweet touch!
• 1 8oz. bag of glutino pretzel sticks for gluten-free pretzels.  Or just regular pretzel sticks if wheat/gluten is not an issue.

• *I have also done vanilla chips, which are also a fabulous addition.
• *Raisins can also be included. I personally love them, but my family doesn’t like them.  They would rather me double up on Craisins.
• *I also like banana chips, but this is a stronger flavor and not many like them.  It also increases the price greatly!
• 
  

• 1/2 cup coconut butter (not coconut oil)
• 1/2 cup coconut cream (see recipe instructions below)
• 1/4 tsp unflavored gelatin 
• 1 tbsp coconut milk  (or water)
• 3 tbsp pure honey
• 1/2 tsp pure vanilla extract
• Optional: natural food coloring  or fine-ground dried strawberries

1. For the Coconut Cream: Place one can of coconut milk in the refrigerator for several hours or overnight. This will result in the coconut cream rising to the surface. Measure out 1/2 cup of the cream at the top of the can. Reserve the remainder for another use.
2. In a small bowl, add 1 tbsp of coconut milk (or water) to 1/4 tsp of unflavored gelatin. Whisk well; set aside.
3. In a small saucepan, add the coconut cream, coconut butter, honey and vanilla. Warm over low heat just until coconut butter is melted. Whisk well to thoroughly combine the ingredients. Then, whisk in the gelatin and remove from the heat.
4. Transfer the mixture to a mixing bowl, cover and refrigerate for at least 2-3 hours or overnight.
5. Remove icing mixture from fridge. If you've allowed it to sit in fridge overnight, you'll need to let it sit for a bit as it will be very hard. Once it softens a bit, if you'd like to add color, separate the icing into separate mixing bowls and add desired colors. Or use fine-ground dried strawberries to add color and flavor.
6. Then, using a stand mixer with whisk attachment (or electric hand mixer), whip the icing until it becomes light and fluffy (about 2-3 minutes on high). Be sure to rinse whisk (beaters) well and dry, before mixing the next color.
7. Transfer icing to a pastry bag with writing tip insert. Or place in ziplock baggies and snip corners to decorate.
8. Keep icing in the fridge until ready to use. (Icing can be made one day in advance. Again, if it's been left in fridge for more than a couple hours it will be very hard, so allow it to sit at room temp for a bit until it softens. Then decorate.)

Ingredients

Ingredients:

Directions: