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INGREDIENTS

  • 1 C Semi-Sweet Lily’s Chocolate Baking Chips or other non-dairy, sugar-free chocolate chips 
  • ½ C creamy sunflower seed butter 
  • ¼ C dairy-free butter 
  • 1 tsp vanilla 
  • 9 cups Rice Chex cereal 
  • 2½-3 C birch xylitol, powdered in a coffee grinder or blender

DIRECTIONS

  1. Over low heat, combine chocolate chips, sunflower seed butter, and butter in a pan. Stir frequently. It will melt quickly.
  2. Measure cereal into a large container with a lid. 
  3. Once the stovetop mixture is melted and smooth, add in the vanilla. Stir. 
  4. Pour the chocolate-butter mixture over the cereal and place the lid on the container. Gently shake, turning upside down and shaking in all directions for several minutes. 
  5. Once all the cereal is coated, pour it into a gallon-size freezer bag. Add in powdered xylitol and gently shake to coat well. Place on a baking sheet covered in parchment paper. Let cool for about 15 minutes. 

STORAGE

Store in an airtight container. If consuming in a few days, leave it at room temperature; otherwise, store it in the refrigerator. 

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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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