So you’d probably NOT be surprised to learn that – given the amount of Muddy Buddies I make – I often have several opened boxes of Chex cereal lying around.
Not that this is a bad thing.
And I’ll also admit – despite my best efforts – to having a few bags of alternative flours lurking in the drawers of my fridge.
So you could imagine my delight in falling upon this delicious and easy recipe, calling for #allthethings I have in my kitchen!
These came together so quickly and simply, and are the perfect sweet-salty, creamy-crunchy snack that I adore having on-hand.
Bonus points for being vegan and gluten-free, too.
slightly adapted from the Chex site
1 cup peanut butter
2 tablespoons maple syrup
2 tablespoons coconut flour
pinch of kosher salt
1 1/4 cups any Chex cereal
10 ounces dairy-free chocolate chips
1 tablespoon coconut oil
flaky sea salt
Line a baking sheet with parchment or waxed paper. Place the peanut butter, maple syrup, coconut flour and kosher salt in a food processor. Blend till smooth; scraping down the sides once or twice if needed. Pour in the Chex and pulse a few times just to break up the cereal a little bit.
Use a tablespoon or cookie scoop to drop the mixture onto your prepared baking sheet. Roll each mound into balls and freeze for at least one hour.
Melt the chocolate chips and coconut oil in the top half of a double boiler set over barely simmering water. Working with one ball at a time, use a fork to roll it around in the melted chocolate till completely covered. Place on the fork and gently tap the handle on the edge of the bowl so that the excess drips off. Gently slide the ball back onto your baking sheet and sprinkle with a bit of flaky sea salt. Repeat with remaining truffles; keep chilled till ready to serve.
This delicious recipe brought to you by Sheri Silver