Puppy Chow was not something that was made in my home growing up but thankfully, I had lots of friends that didn’t disappoint, especially around the holidays. I was so happy to find Lovebird Cereal which has created a grain-free, low inflammatory cereal that is the foundation for this wonderful snack which I have adapted and modified to be lectin free without any refined sugar. The dark chocolate, salty and sweetness is totally addicting and brings me right back to my elementary years.
Prepare the cereal:
Pour the cereal into a large mixing bowl. Set aside.
Prepare the chocolate coating:
Break up the chocolate bar into a small, microwave-safe bowl then add the coconut oil and sweetener. Melt the ingredients in a microwave for a total of 3 minutes on 50% power, stirring after each minute or so until the chocolate is completely melted. Next mix in the almond butter and vanilla and stir until the mixture is smooth.
Prepare the puppy chow:
Pour the chocolate mixture over the cereal and using a spatula, mix the ingredients together until the cereal is fully coated then sprinkle a generous pinch of salt over the batch. Chill the cereal in the fridge for 15 minutes.
Finish the puppy chow:
Remove the cereal from the fridge and pour it in a large sealable baggie. Add the powdered sugar starting with 1/4 cup and shake the bag to coat the cereal. If necessary, add more powdered sugar up to 1/2 cup.
Store the puppy chow:
Store in the fridge in an air-tight container or sealed baggie for up to 4 days.
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