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Vegan Hot Chocolate Puppy Chow Recipe

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4.4 from 6 reviews

This Vegan Hot Chocolate Puppy Chow is a deliciously sweet and crunchy treat perfect for snack time or party platters. Made with vegan chex-style cereal coated in a melted blend of dark chocolate, vegan butter, and peanut butter, then tossed in a rich cocoa powder and powdered sugar mixture, and finished with mini vegan marshmallows and optional sprinkles. It’s a comforting, easy no-bake dessert that combines the flavors of hot chocolate in a fun and portable snack.

Ingredients

Dry Ingredients

  • 10 oz. Vegan Chex-style cereal (such as Puffins or Nature’s Path)
  • 3 1/2 cups Vegan powdered sugar
  • 3 tablespoons Cocoa powder
  • 2 tablespoons Coconut milk powder (optional)
  • 1 cup Mini vegan marshmallows (such as My Dandies)
  • 1/4 cup Vegan sprinkles (optional)

Wet Ingredients

  • 12 oz Vegan dark chocolate
  • 1/2 cup Vegan butter (such as Country Crock plant butter)
  • 1/2 cup Creamy peanut butter

Instructions

  1. Prepare the cereal: Place the vegan chex-style cereal into a large gallon-sized ziplock bag and set aside. This will be used for coating later.
  2. Melt the chocolate mixture: Combine the vegan dark chocolate, vegan butter, and creamy peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval until the mixture is completely melted and smooth.
  3. Coat the cereal: Pour the melted chocolate and peanut butter mixture into the bag containing the cereal. Seal the bag tightly and toss or shake vigorously until every piece of cereal is fully coated with the chocolate mixture.
  4. Prepare the powder coating: In a separate bowl, whisk together the cocoa powder, coconut milk powder (if using), and powdered sugar until well combined. Pour this dry mixture into the bag with the coated cereal, seal again, and toss to evenly coat the cereal with the cocoa and sugar mixture.
  5. Cool and set: Spread the coated cereal out onto a sheet pan to cool and dry for about 10-15 minutes. This helps the coating to firm up.
  6. Add toppings and store: Sprinkle the mini vegan marshmallows and vegan sprinkles (if using) over the puppy chow, toss gently to combine, and then transfer to airtight containers or bags for storage.

Notes

  • For best results, use a dairy-free vegan butter and dark chocolate labeled vegan.
  • Coconut milk powder is optional but enhances the creaminess and richness of the coating.
  • Allow the coated cereal to cool completely before storing to maintain the crunchy texture.
  • Vegan marshmallows are crucial to keep this recipe fully vegan, as traditional marshmallows contain gelatin.
  • Store in an airtight container at room temperature for up to one week.
  • Feel free to swap peanut butter for almond or sunflower seed butter to adjust for allergies.

Find it online: https://marthatasty.com/vegan-hot-chocolate-puppy-chow-recipe/