Gluten Free and Dairy Free Puppy Chow
Puppy Chow has been around for ages. For my food allergy family, I needed to make Gluten Free and Dairy Free Puppy Chow so that we all could enjoy it. It is entirely possible that no one will notice the substitutions too. This recipe is very adaptable.
If you use refined coconut oil, it will be less likely to leave a noticeable coconut taste. If the idea of a little coconut flavor is appealing to you, try using unrefined coconut oil. There are lots of great tasting options for dairy free chocolate chips too. You shouldn’t notice any difference in flavor or texture using them.
Traditionally, Puppy Cow is made with Chex cereal alone. We decided to change it up and use Cheerios as well. It is an awesome addition. The Cheerios really soak up the chocolate mixture and the Chex balances it out with some awesome crunch.
Looking for a savory mix to balance out the sugar? Try my Gluten Free Grown Up Party Mix as well. If all this talk of cereal has you thinking about other gluten free cereals, here’s a link to my favorite gluten free cereals.
Gluten Free and Dairy Free Puppy Chow
Click Stars to Rate Recipe:Ingredients
- 6 cups gluten free Chex cereal (corn, rice)
- 4 cups gluten free Cheerios (plain variety)
- 1 cup bittersweet chocolate chips (can use dairy free chips)
- 4 Tbsp butter or refined coconut oil
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- 1 ½ - 2 cups powdered sugar
Instructions
- In a microwaveable bowl, combine chocolate chips, butter/oil, peanut butter and vanilla. Microwave for 1 minute, then stir. Continue heating for 30 second intervals and stirring until the chips are melted and all combines well. It should be warm, but not too hot to handle.
- In a large bowl, combine the cereals. Pour the chocolate mixture on top and stir until it evenly coats all of the cereal.
- Working in batches, put about a cup of powdered sugar in a large ziplock bag and scoop a few cups of the cereal mixture in. Seal the bag and shake it until the cereal is coated with powdered sugar. Pour it out on a baking sheet in a single layer and let it cool to room temp. Continue until all of the cereal mixture is coated in powdered sugar.
- Once cooled to room temp, you can put it in a bowl to serve or store in a sealed container for up to a week at room temp or in the fridge if you like a crunchier texture.
