Ingredients

The following ingredients have 4 Servings
  • 1 cup powdered sugar
  • 1 cup shredded sweetened coconut flakes
  • 8 cups Chex, (any variety or a combination (use Corn or Rice Chex for gluten free))
  • 2 cups unsalted almonds
  • 1 ccup semi-sweet chocolate chips (use vegan and/or gluten-free chocolate chips, if needed)
  • 1/2 cup almond butter
  • 1/4 cup coconut oil (- see note below)
  • 1 teaspoon vanilla extract

Instruction

  • In a mini food processor or blender jar, combine the powdered sugar and coconut, and pulse until the mixture is mostly a powder. It is fine to leave some larger pieces of coconut.
  • Place the sugar-coconut mixture in a large plastic storage bag.
  • Combine the Chex and almonds in a large bowl, and set aside.
  • Combine the chocolate chips, almond butter, and coconut oil in a medium bowl and microwave on High for 1 minute (or melt on the stove over low heat, preferably in a double boiler).
  • Stir until completely melted, then stir in the vanilla extract.
  • Pour the chocolate mixture over the Chex and almonds, and stir until the cereal is completely coated.
  • Transfer the mixture into the bag with the sugar and coconut, seal, and toss until the cereal and almonds are evenly coated.
  • Pour onto wax paper to cool and dry. Store in an airtight container at room temperature or in the refrigerator.