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Homemade Reese’s Puffs Cereal
[Vegan, Gluten-Free]

Author Bio

Vegan sweet treats, savory recipes, and more! Katherine Baker is a dog-obsessed plant-eater. Hailing from Wisconsin,... Read More

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Homemade Reese's Puffs Cereal [Vegan, Gluten-Free]

Dairy Free

These copycat, vegan Reese's Puffs are the perfect nostalgia treat to have with non-dairy milk or go great packed in your backpack for a study boost. They are much healthier than the sugar-loaded classic version because you can use more nutritious grain-free or gluten-free flours. Plus, you'll feel super accomplished... Read More

Ingredients You Need for Homemade Reese’s Puffs Cereal [Vegan, Gluten-Free]

1 cup flours of your choice (whole wheat, oat, etc...)
1/2 cup almond flour
1/2 cup unsweetened cocoa powder
1/3 cup granulated sugar
Dash of salt
1 1/2 teaspoons baking soda
1/2 cup peanut butter
1/4–1/3 cup maple syrup

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How to Prepare Homemade Reese’s Puffs Cereal [Vegan, Gluten-Free]

Preheat oven to 375 degrees.
Place flours, cocoa powder, sugar, salt, and baking soda into a bowl and mix.
Place peanut butter into a small bowl and microwave for 30-60 seconds until warm and melty and yummy. Pour maple syrup into the microwave and give it a nice stir until you have a gooey, sticky peanut butter mixture.
Place flour mixture into a food processor and pulse ingredients together. Meanwhile, slowly pour the peanut butter mixture throw the funnel-thing and a sticky dough should eventually form. You may need to add more maple syrup and/or melted peanut butter. You just need to make sure the dough is sticky-ish. The dough should be a little dry but moist enough to shape and hold together.
Transfer to a bowl and mix if necessary. Line a baking sheet with parchment paper. Roll dough into tiny Reese’s Puff-sized balls.
Place onto parchment paper. Pop into the oven for 10-14 minutes until hard and crunchy and slightly lighter in color.
Remove from oven and allow to cool completely.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.