Copycat Reese’s Peanut Butter Puffs
For all of those who have shared my deep love for chocolate and peanut butter since childhood, I’ve made this fan-favorite cereal! The recipe has been minimized to five ingredients — all gluten, dairy, and refined-sugar free — and given a no-bake twist. Due to the more wholesome ingredients, this is sure to last and satisfy your sweet tooth as a breakfast early on or midday dessert. At any age, enjoy this delectable treat by the handful or with unsweetened milk poured over — who knows, it may even become a staple in your home!
Ingredients:
1 cup one/two-ingredient peanut butter (peanuts with(out) salt)
1/4 cup maple syrup
3 tbsp coconut sugar
3/4 cup almond flour
4 tbsp cacao powder
Directions:
In a medium-large bowl, combine the peanut butter, maple syrup, and coconut sugar well.
Gradually stir in the almond flour (I recommend about 1/4 cup at a time). This will become very thick so you may have to mix the almond flour in with your hands. Be sure to dampen them with water first to prevent sticking!
Line a freezer-safe pan with parchment paper and split the dough in half.
Dampen your hands and roll one half of the dough into small balls (about the size of a pea or a bit larger — they can vary in size). Move the balls to the prepared pan as you go. I formed about fifty balls — be patient because it is truly well worth the time it takes!
Gradually mix 1 tbsp of cacao powder at a time into the remaining half of the dough until it is all well-incorporated.
Repeat step four with this half of the dough until all of it is used up. Parts of the dough may become crumbly, but all you do to rectify this is press the crumbly pieces of dough together between your fingers then form the balls like before.
Transfer the pan to the freezer to chill for at least 30 minutes.
Enjoy the Reese’s Puffs by the handful or with milk poured over just like cereal!
Store leftovers, if any, in an airtight jar in the fridge for up to about 1 week.
