Chai Snickerdoodle Puppy Chow Recipe
Chai Snickerdoodle Puppy Chow is a flavorful twist on the classic snack mix, combining warm chai spices like cinnamon, ginger, and cardamom with crispy rice cereal coated in dairy-free white chocolate and SunButter. This no-bake treat is coated in a spiced sugar mixture for a sweet, aromatic snack perfect for any occasion, especially for those seeking a vegan and gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 1 minute (microwave melting time)
- Total Time: 4 hours 11 minutes (including chilling time)
- Yield: 6 cups 1x
- Category: Snack
- Method: No-bake, mixing, chilling
- Cuisine: American with Chai spice influence
- Diet: Vegan
Ingredients
Scale
Spice Mix
- 3 tbsp cinnamon
- 2 tbsp ginger
- 1 tbsp cardamom
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp allspice
Snack Mix
- 6 cups (180g) rice chex cereal
- 1 cup (180g) dairy-free white chocolate chips
- 2/3 cup (170g) No Sugar Added SunButter
- 2 tbsp (25g) coconut oil (optional)
- 1 tsp vanilla extract
Coating Sugar
- 1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar
Instructions
- Prepare the spice mix: In a small bowl, combine the cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Stir them together thoroughly and set aside for later use.
- Melt the coating: In a medium microwave-safe bowl, add the dairy-free white chocolate chips, SunButter, vanilla extract, and coconut oil (if using). Microwave on high for 1 minute, then stir until the mixture is completely smooth and well combined.
- Coat the cereal: Pour the rice chex cereal into a large bowl. Pour the melted white chocolate and SunButter mixture over the cereal and gently stir to ensure all cereal pieces are evenly coated.
- Mix sugar and spices: In the small bowl with the prepared spice mix, add the turbinado or powdered sugar and stir to combine evenly.
- Combine coating with cereal: Add the spiced sugar mixture to the coated cereal. Stir gently but thoroughly to coat all cereal pieces evenly with the sugary spice mixture.
- Chill the mix: Spread the coated cereal onto a large baking sheet lined with wax paper, spreading it out as much as possible to avoid clumping. Refrigerate for 4 hours to set the coating.
- Serve and store: After chilling, break apart any large clumps and serve. Store leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- For the best texture, use a large surface area when spreading the coated cereal before chilling to prevent big clumps.
- Coconut oil is optional but helps give a silky texture to the coating.
- You can substitute turbinado sugar with powdered sugar depending on desired sweetness and texture.
- This recipe is naturally vegan and gluten-free, but always verify your brand of cereal and chocolate chips to ensure they meet your dietary needs.
- Keep the finished snack refrigerated for up to one week for optimal freshness.
Nutrition
- Serving Size: 1/2 cup (about 30g)
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: puppy chow, chai spice, snickerdoodle, vegan snack, gluten free snack, no bake treat, rice chex, white chocolate, SunButter, spiced snack
Find it online: https://tastygenius.com/chai-snickerdoodle-puppy-chow-recipe/
