Nearly Sugar-Free Muddy Buddies

Nearly Sugar-Free Muddy Buddies

The Holidays are in full swing and I've been feeling ALL the stress! Between present buying, prepping for the New Year - and my Husband's 30th birthday immediately after, writing my 2nd cookbook manuscript and preparing for yoga auditions at my favorite studio just after the New Year - I've been busy! But we all are this time of year. Wrapping up everything in 2017 up nicely before tearing into the giant gift that is 2018!

Because I'm a totally stress eater, I try to help myself out during this crazy time of year by NOT having tons of sweet treats around to pick at. It's only trouble if I do! That said, it just isn't the Holidays if there isn't some type of snackable chocolate something on the counter! This year I decided to reform my normal chocolate Muddy Buddies recipe and make them something I could snack on - guilt and nearly sugar-free - through Christmas. So I subbed out the powdered sugar for a homemade, sugar-free, monkfruit version, instead! Muddy Buddies are a totally Holiday classic in this house and one of my Husband's favorite things to snack on while watching Christmas movies. The only sugar in these babies are the trace amounts in the cereal and dark chocolate chunks we melted down for coating! We used EnjoyLife's Mega Chocolate Chunks for this recipe since they're allergen-free (and I have all the allergies), but you can use whatever chocolate makes your heart happy. Let's make some muddy buddies!

INGREDIENTS
9 cups Rice Chex (they're vegan - but you can use whatever kind or brand you prefer!)
2 cups powdered monkfruit sweetener OR 1 cup regular monkfruit sweetener (we used Lakanto - but you can also use powdered stevia or even regular powdered sugar here if you prefer)
1 cup vegan chocolate chunks (we used this brand)
1/2 cup smooth peanut butter 
1/4 cup vegan butter
1 teaspoon vanilla


DIRECTIONS
In a large bowl, measure and set aside the cereal.

If you're using prepared powdered sugar, go on to the next step. If you've got regular monkfruit sweetener and need to make it in into powdered 'sugar', simply place 1 cup of sweetener into a blender or food processor and process for 1-2 minutes, until the sugar has pulverized into a finer, powered sugar. It should double in size using this method. Set aside.

Using the double boiler method (or a microwave!), melt together the chocolate chips, peanut butter, vegan butter and vanilla until creamy, stirring consistently. Pour the melted chocolate mixture over the cereal and use a wooden spoon to gently toss and stir until the cereal is evenly coated. Pour the powdered sugar evenly over the mixture and continue to use the wooden spoon to toss and stir the mixture until the chocolate-coated chex are all evenly covered in a fine layer of powdered sugar. Enjoy or save in air-tight container on the counter or in the fridge for up to a week. Enjoy!

NOTES
If you prefer regular sugar here, go ahead and use it. 

​If you find another sugar substitute you prefer, use that instead. I can't guarantee the quantity exchange will be 1:1, but a little taste test should help guide you if you're unsure.

Serves 8-10.

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