This Gluten-Free Vegan "Puppy Chow" Muddy Buddies healthy makeover recipe will be one of the easiest you will ever make with only 6 clean ingredients, no refined sugar and is ready to enjoy in under 30 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Bake | No Refined Sugar }
Prepare a cookie sheet lined with parchment paper. Set aside.
Prepare the cereal:
Add the cereal to a large mixing bowl and set aside.
Prepare the chocolate mixture:
Add all the ingredients for the chocolate mixture to a small saucepan and melt it on the lowest heat setting. Stir until everything is melted and smooth, taking care to not let it burn.
Remove the chocolate mixture from the stove and pour it over the cereal pieces that are in the large mixing bowl.
Gently stir everything together until all the cereal pieces are covered with the chocolate mixture and the chocolate is evenly distributed. Depending on the size of the cereal pieces you use, you may need to add a little more cereal. You don't want the cereal pieces to be overly coated with the chocolate mixture, so add an extra 1/4 cup of cereal at a time until they are lightly coated, but only as needed.
Assembly:
Transfer the chocolate-coated cereal pieces to the prepared cookie sheet and spread them out evenly so they aren't touching each other.
Place the cookie sheet in the refrigerator for about 5-10 minutes to allow the chocolate mixture to cool.
Remove the cookie sheet from the refrigerator and after the chocolate mixture has cooled completely, sprinkle half the powdered sugar over the cereal pieces. This will help to keep them from sticking together in the next step.
Return the cookie sheet to the refrigerator for another 5-10 minutes.
Remove the cookie sheet from the refrigerator and transfer the cereal pieces to a large mixing bowl and sprinkle the remaining half of the powdered sugar on them, then gently toss the cereal pieces until the powdered sugar is evenly distributed.
Store in an air-tight BPA-free container.
Notes
Peanut Butter: I’ve made these with both peanut butter and cashew butter. Feel free to substitute the peanut butter with your favorite organic nut butter.Chocolate: I use Enjoy Life semi-sweet mini chocolate chips to keep the recipe vegan and gluten-free, but feel free to use darker chocolate if you prefer less sugar.Cereal: See my recommendations at the beginning of the post for healthy non-GMO and organic vegan + gluten-free options. Feel free to use whichever brand you prefer.Coconut Oil: I add this to the melted chocolate to make it smooth, but it can be omitted if you prefer. If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell.Powdered Sugar: To keep this recipe truly vegan, you would need to make sure you use a 100% “vegan” powdered sugar or make your own using “vegan” sugar, as animal bone char is used to whiten powdered sugar.Pumpkin Spice: Adjust the amount to your preference. Start with (2) teaspoons and add more if you'd like. I like to use this high-quality organic pumpkin pie spice, but feel free to use whatever you have on hand.Serving Size: This recipe makes approximately (5) cups. Serving size shown is 1/2 cup for a total of (10) servings.