Homemade Cereal Part 2: Reese Puffs Chocolate Peanut Butter Cereal Balls

Since we just made a cocao puffs recipe, I thought a Reese puffs was a logical next step. I swapped the almond butter to peanut butter, and the cocoa powder for almond flour (or for even more PB flavour use some PB2 powder). Mix, scoop and roll, like before BUT without the cocao powder that helps crisp things up,

we bake these a TOUCH longer to get them crunchy like the chocolate ones. Then pour them together & enjoy!!

Cinnamon Toast Crunch next?!? 👀

Chocolate Puffs

• 1/3 cup almond flour

• 1 tbsp cocoa powder

• 1 tbsp coconut sugar

• 1/8 tsp baking soda

• pinch of salt

• 1 tbsp almond butter

• 1 tbsp maple syrup

• 1 tbsp water/milk of choice

• 1/4 tsp vanilla

Peanut Butter Puffs

• 1/3 cup almond flour

• 1 tbsp PB2 peanut butter powder or more almond flour

• 1 tbsp coconut sugar

• 1/8 tsp baking soda

• pinch of salt

• 1 tbsp peanut butter

• 1 tbsp maple syrup

• 1 tbsp water/milk of choice

• 1/4 tsp vanilla

Chocolate Puffs Instructions

1. Mix all dry ingredients

2. Add wet ingredients & mix until combined

3. Roll into small cereal sized balls (1/4 tsp scoops is perfect!) & place on a parchment-lined baking tray TIP: if you find it really sticky, you can briefly chill them and/or wet your hands to roll them easier - we want the dough to be quite wet/sticky to get a crispier result)

4. Bake at 325F for 10–12 min, then let cool completely. They crisp up as they cool.

5. Combine both cereals in a bowl with milk & dig in!!

6. Store leftover cereal in an airtight container.

Peanut Butter Puffs Instructions:

1. Same as above, BUT bake a little longer ( 12-14 min) to get them crispy

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