Happy St. Patrick’s Day!

Did I ever tell you that Mike and I met on St. Patrick’s Day? So even though we’re not Irish, this is a special day for us too. Plus, Noah insisted on decorating the house this year, so we are in FULL pots-of-gold, four-leaf-clover swing at Casa Silver.

I’ve been dying to bust out these sprinkles, and St. Patrick’s Day seemed like the perfect opportunity for a rainbow treat. I knew it had to be vegan for my sprinkles-obsessed girl, so I decided to whip up a dairy-free version of cake batter Muddy Buddies.


I further tweaked the recipe to make sure it was gluten- and peanut-free for Noah, and came up with the utterly addictive treat you see here!


Feel free to swap out these ingredients for their more traditional counterparts. But do NOT skimp on the sprinkles, ‘kay?


And even if you don’t celebrate St. Patrick’s Day, spring and Easter are right around the corner so there is simply no excuse for not making these right now! All the colors!

Cake Batter Muddy Buddies

5 cups Chex cereal (I used Corn Chex)
1 cup dairy-free chocolate chips
1/2 cup almond butter
1/4 cup dairy-free spread (such as Earth’s Balance)
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sprinkles, non-pareils or combination
1 cup confectioners’ sugar
1 cup gluten-free white cake mix (see Note, below)

Place cereal in a large bowl; set aside

Place chocolate chips, almond butter, dairy-free spread and both extracts in a small saucepan. Heat over medium-low, stirring, till melted and smooth. Add to the bowl of cereal and stir gently but thoroughly till cereal is completely coated. Let cool for a few minutes.

Add the sprinkles one-third at a time, stirring just enough to incorporate, but before their colors start to run. Transfer mixture to a large ziploc bag (or plastic container). Add the confectioners’ sugar and cake mix, seal the bag and shake to thoroughly coat.

Spread mixture on a large baking sheet and let cool completely. Store in an airtight container at room temperature.

Note: If you choose not to use the cake mix, replace with an equal amount of confectioners’ sugar.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


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