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.
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.
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 (I used Sunflower Seed Yumbutter!)
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.
Posted on December 04, 2016 by Barefoot Provisions
I've seen a million and twelve recipes for chocolate barks this past holiday season, paleo and non paleo alike, and figured it was time to create my own chocolatey goodness. This the perfect contribution to a holiday party, family gathering, or just for vegging out and getting cozy in front of a warm fire.
4 oz dark chocolate (I used 100% dark chocolate for mine.)
2 Tbsp coconut oil
2 Tbsp honey
Optional: Coconut sugar to dust
In a large sauce pan or frying pan, add coconut oil, and melt on low heat. Next add in chocolate stirring as not to burn, and finally pour in honey and mix very well until ingredients are thoroughly combined.
Pour the mix onto a sheet of parchment paper that is laid on a cooking pan (with edges!) Next add a couple of handfuls of your favorite paleo granola (I used Wildway!) You can also sprinkle the granola on the parchment paper first, then add the chocolate to cover. Optional: sprinkle with a dusting of coconut sugar if the chocolate is still too bitter.
Freeze for a couple of hours until bark has hardened then break with a spoon or your hands into large and small bite size pieces. Store in the freezer until serving — these will melt if left out too long, so store them in the freezer after each serving.
Posted on December 01, 2016 by Barefoot Provisions
Something really exciting is happening on the Bare Blog today: we are featuring our first guest blogger, Jennifer, aka Predominately Paleo, who just so happens to have created a recipe that trumps any of the chocolate coconutty confections you will find on the shelves of a candy store or convenience mart.
Using just a few simple ingredients, she has hit the nail on the head with this treat, which is sure to impress both paleo and non paleo sweet teeth alike.
“Paleo Almond “Delights” –“Almond Joys” Made Better
By: Predominantly Paleo
“Sometimes you feel like a nut”…yep that sounds about right. In fact I’d say most of the time I feel like one, with all interpretations taken into account. Remember that catch phrase? Well whether you recall or not, Almond Joys have been a favorite sinful pastime for many years. They are coconutty and chewy and chocolatey and well, all the stuff that dreams are made of.
After going primal or paleo, candy like this is a thing of the past, right? Well, not entirely! In fact, there are lots of ways to adapt some of your former, over-processed, junk food favorites into whole food goodness. And this is another fine example, lucky for us!
Did you know that the traditional Hershey brand version of this tasty treat has over 25 ingredients? Say what?! TWENTY-FIVE! Alternatively, this beauty has only 8, that’s EIGHT! And eight is great if you ask me.
So without further ado, Paleo Almond Delights, a treat that will make even junky foodies happy!
- 1 cup shredded, unsweetened coconut
- 1 tablespoon coconut flour
- 3 tablespoons local raw honey
- ¼ cup coconut oil, melted
- Whole almonds (approximately 12)
- ¾ cup melted dark /semi sweet chocolate (how to melt here)
- Combine first 4 ingredients in a bowl making sure to incorporate thoroughly
- Using slightly greased hands (this mixture is sticky), make small rectangular shapes, or round balls if that’s easier
- Place formed coconut shapes onto foil or parchment paper
- Press one almond into the top of each
- Now take your melted dark chocolate and spoon over the tops, making sure to saturate all sides
- Gently move wet candies (I use a spatula) onto a parchment lined baking sheet and place into freezer for 10-15 minutes or until chocolate hardens again
Enjoy! And try not to eat them all in one sitting. It’s a challenge!”
We are so happy that Jennifer has such a passion for tasty, healthy foods like we do. These candies can be whipped up in no time using just a few paleo ingredients. If you need to stock up we have everything (and anything) you need in the Barefoot Store: coconut flour and oil, Let’s Do Organic shredded coconut, PROBIOTIC almonds (!!!) by Sunbiotics, bee-friendly and sustainable Heavenly Organics raw honey, and of course a GOOD chocolate to cover it all in.
Thanks Jennifer- keep up the good work!
About Jennifer from Predominantly Paleo:
Jennifer is a mother of 3 and wife in pursuit of better health for her family.
After being gluten free for about 4 years, and having a multitude of chronic health issues, she realized there was still a lot of junk in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, proven by all of her amazing dishes.
Posted on May 18, 2014 by Barefoot Provisions
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