This Paleo Nut free Cocoa Puffs cereal is simple to make and a made over version of the childhood breakfast. It’s vegan, gluten free, dairy free and naturally sweetened.
This post is sponsored on behalf of SunButter. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible
Cocoa Puffs were definitely one of my favorite childhood cereals. Crunchy, chocolatey and made the best tasting milk. These are just as good, but way better for you. I ate these in a bowl with some almond milk like traditional cereal, but also just snacked on them as well. Good either way!
Nut Free Cereal
These are nut free since SunButter is used. No Sugar Added SunButter is my favorite to use and it’s free of the top 8 allergens, including nuts. Coconut flour is used for the flour staying in line with the nut free guidelines.
Vegan Cocoa Puffs
I made these multiple times and the batches I made with a flax egg where the best. So yes, a real egg can be used if you don’t need them vegan, but the flax egg version is so good. Because of this and that no other animal products are used, they are vegan.
Making Paleo Cereal
This cereal is very easy to make with just a few ingredients, but there is a little time involved with rolling each ball. Is it worth it? Definitely! It’s not bad at all. I made 3 batches in 2 days, it’s really not bad. If you are missing chocolatey cereal, you will definitely not mind rolling the balls.
I know you will love this paleo nut free cocoa puffs because it’s sweet, crunchy and so tasty. Here are some more cereal recipes you will love:
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Paleo Nut Free Cocoa Puffs
- 1/2 cup No Sugar Added SunButter
- 1 tablespoon melted coconut oil
- 1/4 cup maple syrup
- 1 flax egg*
- 1/4 cup cacao powder
- 1/3 cup coconut flour
- Preheat oven to 350° and line a baking sheet with parchement paper.
- In a large bowl, combine the SunButter, coconut oil, maple syrup, and flax egg. Mix well. Add in the cacao powder and coconut flour and mix until fully combined and dough is formed.
- Roll into 1 teaspoon size balls, making about 50 total. Place on the baking sheet.
- Bake 11 minutes, remove and flip them all over and bake anohter 11 minutes.
- These are best eaten the day they are baked, once they cool, but can be stored covered at room temperature up to 5 days. Makes about 2-3 servings.
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