Remember all the amazing sugary cereal of the 90’s? I mean I suppose it’s still out there going strong but there was something magical about that cereal isle as a kid. Bright happy boxes, adorable cartoon characters, sugaaar. You feel me.
I remember hands down my favorite cereal was those Reese’s peanut butter and chocolate puffs that were basically like eating a candy bar they were so good. I remember even Rice Krispies I would add a couple tablespoons of sugar (hi, sugar addict, party of one). And then obviously Lucky Charms I’d eat all the non-marshmallows so the marshmallows could have extra time to soak and re-hydrate and be magically delicious.
As fun as it is to relive the sugar of my past, I must say I’ve come a long way (pats herself on the back). I’ve been refined sugar free for a few years and use mostly low-glycemic sweeteners like agave nectar and coconut sugar to keep our blood sugars level af.
But, today I’m throwing it back to that childhood magic and sharing a healthier, homemade version of a 90’s classic. Ok, wiki is telling me that cocoa puffs were introduced in 1958, so maybe not so much a 90’s classic as it is a childhood classic. Er, you know what I’m saying, right?
These are SOO fun!! They’re not as crunchy as traditional cocoa puffs. They’re more dense and remind me of little brownie bites when they absorb the milk. They’re also super fun to keep in a container to reach in and eat dry.
Chocolate for breakfast? Don’t miiiind if I do. So let’s make some healthy cocoa puffs cereal!!
First, whisk together the wet ingredients: milk, egg, agave nectar, almond butter, and vanilla. Then, add the almond flour, cocoa powder, and sea salt. Whisk or fold everything together until it’s combined.
Now, for the most time consuming part. Roll the batter into small balls and place on a baking sheet lined with parchment paper. I did this with damp hands so it wasn’t too sticky and washed my hands as needed throughout the process. The balls ended up being small marble sized.
Bake them for 10 minutes. Then, give the pan a shake or roll the balls with your hand to turn them and bake them for another 10 minutes.
Allow to cool on the pan and then transfer to a container until ready to eat!
Want to save this recipe for later? I made this perfectly pin-able image for you 😉
- ¼ cup milk
- 1 egg
- ¼ cup agave nectar
- ¼ cup almond butter
- 1 teaspoon vanilla
- 2 cups blanched almond flour
- ¼ cup cocoa powder
- ½ teaspoon sea salt
- Preheat oven to 350F.
- Whisk together the wet ingredients: milk, egg, agave nectar, almond butter, and vanilla.
- Add the almond flour, cocoa powder, and sea salt.
- Whisk or fold everything together until it's combined.
- Roll the batter into small marble-sized balls and place on a baking sheet lined with parchment paper. I did this with damp hands so it wasn't too sticky and washed my hands as needed throughout the process.
- Bake them for 10 minutes.
- Then, give the pan a shake or roll the balls with your hand to turn them and bake them for another 10 minutes.
- Allow to cool on the pan and then transfer to a container until ready to eat!