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Please keep in mind that I am not a registered dietitian or doctor. My posts are based on my own research and personal experience, and this blog is not intended to be used as medical or nutritional advice. Information and statements regarding health claims on this blog have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Grain-Free Puppy Chow (Vegan)

I apologize in advance for sharing this recipe, because it’s seriously addictive.

Paleo-Puppy-Chow

Which means it must be pretty darn close to the original!

I don’t know about you, but whenever my family had a bowl of Puppy Chow (also known as Muddy Buddies) in the house, it didn’t last long. If you’re not familiar with this sweet and crunchy snack, it’s a delicious combination of melted chocolate and peanut butter melted over crisp rice cereal squares and then tossed in powdered sugar. It’s no wonder why the original recipe is so addicting– it’s brimming in sugar!

I’ve been wanting to make a healthier version of this treat for a while now, and I am so pleased with how it turned out. I’ve reduced the sugar content by using dark chocolate chips and coconut sugar, and I’ve lowered the overall glycemic load of the recipe by replacing the processed cereal squares with protein-rich sliced almonds. What I especially love about this almond substitution is how the slices stick together when coated in the chocolate mixture, creating little clumps that look, and even crunch, like the cereal version! A dusting of arrowroot finishes them off– giving the appearance of powdered sugar without actually needing to use it.

A word of warning: You may want to make a double-batch of these treats.

They go fast!

Grain-Free Puppy Chow (Vegan)
Makes 2 cups

Ingredients:

1/2 cup dark chocolate chips*
1/4 cup nut butter (peanut butter, almond butter, sunflower butter, etc.)
2 cups sliced almonds
2/3 cup coconut sugar
4 to 6 tablespoons arrowroot (optional)

*Be sure to buy vegan dark chocolate chips to keep this recipe vegan-friendly.

Directions:

Toss the coconut sugar into a blender and blitz it into a fine powder. Be careful to not open the lid right away– let the dust settle in the blender while you melt the dark chocolate chips over a double boiler on the stove. Once the chocolate is melted, stir in the peanut butter (or nut butter of choice) until smooth, then stir in the sliced almonds and coat well. how-to-make-healthy-puppy-chow

Pour the “powdered” coconut sugar into a large container that has a lid, then add in the chocolate-coated almond mixture. Secure the lid onto the container, then shake vigorously to coat the almonds in the sugar. Feel free to break up any large clumps that form, though some clumping is to be be expected.

healthy-muddy-buddies

For authentic-looking results, add in 4 to 6 tablespoons of arrowroot starch and shake again to coat well. Chill in the fridge for an hour to set, then serve chilled or at room temperature.

Store any leftovers in a sealed container in the fridge or freezer for up to two weeks.

healthy-puppy-chow

5.0 from 1 reviews
Grain-Free Puppy Chow (Vegan)
Author: 
Serves: 2 cups
 
A sweet and crunchy snack that is lower in sugar, but just as delicious as the original version.
Ingredients
  • ½ cup dark chocolate chips
  • ¼ cup nut butter (peanut butter, almond butter, sunflower butter, etc.)
  • 2 cups sliced almonds
  • ⅔ cup coconut sugar
  • 4 to 6 tablespoons arrowroot (optional)
Instructions
  1. Toss the coconut sugar into a blender and blitz it into a fine powder. Be careful to not open the lid right away-- let the dust settle in the blender while you melt the dark chocolate chips over a double boiler on the stove. Once the chocolate is melted, stir in the peanut butter (or nut butter of choice) until smooth, then stir in the sliced almonds and coat well.
  2. Pour the "powdered" coconut sugar into a large container that has a lid, then add in the chocolate-coated almond mixture. Secure the lid onto the container, then shake vigorously to coat the almonds in the sugar. Feel free to break up any large clumps that form, but some clumping is to be be expected.
  3. For authentic-looking results, add in 4 to 6 tablespoons of arrowroot starch and shake again to coat well. Chill in the fridge for an hour to set, then serve chilled or at room temperature. Store any leftovers in a sealed container in the fridge or freezer for up to two weeks.

Notes:

  • I’ve made this recipe with both peanut butter and almond butter, both with delicious results! (The peanut butter version is definitely the most authentic, so it was the favorite among my taste-testers.)
  • For a nut-free version, you may want to try using sunflower butter and sunflower seeds instead of the sliced almonds. Since sunflower seeds are more bitter than almonds, you may have to compensate by adding a little more coconut sugar. Please share your results in the comments below if you try this!
  • For a sugar-free version, you can use unsweetened baking chocolate instead of the dark chocolate chips and sweeten the mixture, to taste, with stevia or xylitol. Then skip the powdered coconut sugar and coat with arrowroot exclusively.

Enjoy!

Reader Feedback: Did you enjoy Puppy Chow (or Muddy Buddies) as a kid?

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