I’m sure we’ve all tried that amazing, sweet, slightly gooey yet still crunchy Chex dessert people often have around this time of year. It’s SO GOOD! I saw a pic of some today and wanted it so badly, but the problem is it’s loaded with refined sugar (GMO unless organic is used) and corn syrup (also GMO). So I knew I had to try my hand at one with more nourishing ingredients and it worked!! This still has plenty of sugar, but I’m a big believer in enjoying treats when you feel like it- I just like to choose ingredients that are more nourishing and not grown with pesticides or genetically modified. But in all things, balance and sometimes you may eat stuff like that- I’m not here to guilt you or take away the joy from food- just to give a delicious option with better ingredients when it suits you! Here we go!
Ingredients:
- 1 1/4 cup honey
- 3/4 cup maple sugar (I have not tried subbing coconut sugar here, but it’s often a 1:1 replacement for maple sugar)
- 3/4 cup coconut milk (I like Trader Joe’s organic canned regular version)
- 3/4 cup butter (I love grass fed- Kerrygold is what I get although it’s not 100% grass fed)
- 1 teaspoon vanilla
- Dash of salt
- 12 Oz rice squares
- 4 cups unsweetened coconut flakes (I love Trader Joe’s organic, unsweetened coconut)
- 1 c sliced or slivered almonds
Method:
- Prepare a jelly roll pan with parchment paper
- Grease the biggest bowl you have (I use chosen foods avocado oil spray – they make sure there is no glyphosate residue)
- Mix rice squares, coconut, and almonds
- Combine honey, maple sugar, coconut milk, butter, salt, and vanilla
- Bring to a boil, then reduce to a simmer for 20 min.
- Pour over cereal mixture, mix well, then dump on jelly roll pan and refrigerate until cool. Store in the fridge for best texture and because it contains co
* I recommend organic whenever possible
* If you’re not a fan of honey, you can try subbing maple syrup. I have made thick, gooey sauces before with maple and coconut milk, so there’s a good chance it will work, but I can’t guarantee and cooking time may need to be adjusted
* you could try subbing coconut oil for butter to make dairy free, but I have not tried this
* You can totally eat this right after you make it, but I think it tastes best when it chills and gets all clumped together. It’s also a little less sticky at this point
* Chex contains genetically engineered ingredients, so I don’t recommend it. If you can tolerate wheat, the best alternative to Chex I have found is these organic ones. If not, there are generic brands at most grocery stores. The one I found is Food Club. I wish it were organic and did not have the added synthetic vitamins, but as an occasional treat, I personally am not concerned.
* Inspired by this recipe
2020 Gift Guide!