Ingredients

(Makes ~6 cups)

Base:
• 9 cups Chex cereal (rice or corn—gluten-free)
→ Keto option: 8 cups pork rind “crisps” (plain, crushed slightly) + 1 cup roasted, salted almonds (chopped)

Chocolate Coating (The Gooey Heart):
• 1 cup sugar-free dark chocolate chips (e.g., ChocZero or Lily’s)
• ½ cup creamy peanut butter (or sunflower seed butter for nut-free)
• 3 tbsp coconut oil (for smooth, glossy melt—no waxiness!)
• 1 tsp vanilla extract
• Pinch of sea salt

Dusting (The Signature Finish):
• ⅓ cup powdered monk fruit blend (e.g., Lakanto Powdered)
• 1½ tsp ground cinnamon
• Optional: ¼ tsp cayenne (for your sweet & spicy love!)

Instructions

Prep: Place cereal (or keto mix) in a very large bowl.
Melt coating: In a microwave-safe bowl, combine chocolate chips, peanut butter, and coconut oil. Microwave in 30-sec bursts, stirring between, until smooth (~1.5 min total). Stir in vanilla and salt.
Coat: Pour warm chocolate mixture over cereal. Gently fold with a spatula until every piece is evenly coated. Work quickly before it sets!
Dust: In a separate bowl, whisk powdered sweetener, cinnamon, and cayenne (if using). Add coated cereal in 2–3 batches, sealing bowl with lid or plastic, and shake vigorously until fully dusted.
Set: Spread on parchment-lined trays. Let cool 15–20 min until crisp. Store in airtight container (up to 2 weeks—though it rarely lasts that long!).

⏱️ TIME & NUTRITION