Chocolate Covered Paleo Chow
Did anyone else grow up looking forward to holidays parties for the "Puppy Chow?" My mom didn't make it in our house, but I wasn't a stranger to this AMAZING (yet overly sweet, insanely overindulgent) treat. Puppy Chow, according to the Food.com recipe is:
9 cups Chex cereal (any kind)
1 cup semi-sweet chocolate chips or 6 ounces semi-sweet chocolate chips, melted.
1⁄2 cup smooth peanut butter, melted.
1⁄4 cup butter, melted.
1 -2 teaspoon vanilla.
1 1⁄2 cups powdered sugar.
And comes out looking like this:
Sorry Puppy Chow, not in my house. No can do.
A healthier alternative
I was first introduced to a healthier version by my friend Allison at Flabs to Fitness, who shared her version of paleo friendly Puppy Chow in the amazing e-book she and Anne Marie of Grass Fed Salsa created for holiday treats (grab it free, here!)
When I got a bag of our NoGrainOla cereal, I knew that the shape and texture would be perfect for creating a version of "Puppy Chow" with, just in time for the holidays!
What I love the most about this cereal is it's made with just FIVE ingredients!!! Organic coconut, almonds, prunes, carrots and Himalayan sea salt. Unlike many paleo granola or cereal, these are in little cubes, almost like a crouton (we like to call them "nom croutons" here at Barefoot) so they're the perfect shape and texture for a treat like this.
Here's how to make it
You'll need (click the links to find the ingredients!)
1 - 1 1/4 Cups noGRAINola cereal
1 Tbsp coconut oil
1 Tbsp honey
1 oz dark baking chocolate or 100% chocolate bar
2 Tbsp nut butter
Coconut flour to coat
Optional: coconut sugar to coat* (see notes below)
Optional: sprinkle of gingerbread spice mix to make this seasonally spiced
Start by melting the coconut oil, chocolate, and honey together over very low heat in a skillet or small pan. Stir constantly to keep from burning.
Add cereal to a bowl between stirs. Lay out a piece of parchment paper on the counter and coat with a dusting of coconut flour.
When chocolate is melted and combined with coconut oil and honey, add 2 Tbsp nut butter to the mixture and mix well.
Pour mixture into bowl with cereal and stir to coat. Once coated, carefully drop the mixture onto the coconut flour/parchment paper, then sprinkle coconut flour* on top of the mixture. Shake the pieces around until all of them are coated with a light dusting of flour and no runny chocolate is visible.
Note: *my husband had me create a batch that was coated in half coconut sugar, half coconut flour, which was much sweeter and thus closer to tasting like the original, however just coating with coconut flour will yield a much less sweet, less sugary version.
Remove and serve. You can pour through a sifter as well to help get rid of excess flour.