Healthy Puppy Chow (gluten-free, dairy free, nut-free, low carb, keto, vegan)

A delicious sweet treat without the guilt!

Ingredients

3 cups gluten-free Rice Chex (or gluten-free crackers*)

1/2 cup SunButter organic sunflower butter (can use any smooth nut, seed or peanut butter though)

1/2 cup Lily’s darrk chocolate baking chips, no sugar added

1 cup sugar free powdered sugar*

Directions

Measure out cereal or crackers into a big bowl or large deep tray (I used my large 2” deep Wilton cake pan)

Melt the sunflower butter and chocolate chips together in a saucepan over low-medium heat until chips are just melted.

Pour the chocolate sunbutter mixture over the cereal/crackers and mix gently until well coated.

Refrigerate for about 15 minutes until chocolate is just cooled. Check and stir every 5 minutes to make sure the mixture is not getting too firm.

Remove from fridge and sprinkle the powdered sugar over top. Gently mix together until pieces are well coated.

Place in container with a lid. You can always use your closed container to shake it up a bit more if needed. I find I like to shake it before I eat it to redistribute any sugar that has fallen to the bottom.

Notes

*Simple Mills Fine Ground Sea Salt Almond Flour Crackers are fabulous to use in this recipe and makes it grain-free but not nut free.

*I used Lakanto sugar free powdered monkfruit sweetener with Erythrritol as that is what I had on hand, but really like Swerve and Pyure products. I’m sure the Swerve confectioners or the Pyure organic confectioners stevia blend would both work great as well

*I am told this keeps at room temperature for up to 3 weeks or in the fridge for up to 2 months (although I have never tested this because mine doesn’t last that long!)

*recipe adapted from thebigmansworld.com