Chocolate Sunbutter Werewolf Chow- GlutenFree and Vegan

Halloween is upon us and we are Pumped Up in this house. The girls literally got their costumes almost a month ago and we have been heavily decorating this week. We even got Wilbur a new costume (he’s a bat after his hot dog costume from last year turned out to be kind of a dud.)

Pia is going to be a Ghoul (although a rather sparkly and glamorous one) and Coco is going to be a Snow Owl. I don’t know yet- but I don’t have long to decide, so I better get with the program. The three of us ladies will be hosting a Halloween Spooktacular live cooking class on Facebook Live this coming Saturday (the 22nd) at 10AM PT in full costume. I hope you are ready. We are going to show you how to make Chocolate Pumpkin Fudge Brownies (GF/Vegan) and the kids are going to show you how to make Bloody Guts Mocktails- riveting stuff.

In more Halloween news, this Chocolate Sunbutter Werewolf Chow has been plaguing me. Because it is SO addictive. I can’t pass the pantry without reaching my grubby hand into the Tupperware full of this. My only consolation is that it’s almost gone so I won’t have to worry about over eating it anymore.

This is really just fancy puppy chow, so it had to turn into Werewolf Chow for the Holiday. Get it? I blame it on Halloween. However, the addition of the unsweetened cocoa powder cut the sweetness of the treat somewhat and added an unexpected dimension that was quite adult friendly! Also, instead of using peanut butter or a nut butter, I went nut free by using sunflower butter- which is just as tasty by the way, and such a close swap for peanut butter! Add sprinkles for a seasonal twist- there are a ton of great Halloween varieties out there. Have fun!

Chocolate Sunbutter Werewolf Chow- GlutenFree and Vegan

Author: Heather Christo

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 12

Ingredients

8 cups rice chex cereal
½ cup sunflower butter
½ teaspoon of kosher salt
1 cup chocolate chips (vegan)
2 cups powdered sugar (I used beet sugar)
½ cup unsweetened cocoa powder
sprinkles if desired!

Instructions

Microwave the sunflower butter, chocolate chips together for about 60 seconds or melt slowly in a double boiler. Whisk together until melted and smooth and whisk in the salt.
While the mixture is in the microwave, place the powdered sugar and cocoa powder in a large gallon sized Ziploc bag, and place the rice chex in a large mixing bowl.
When the sunbutter-chocolate mixture is finished add it to the rice chex and start folding it in with a spatula. You will think that the chocolate will never properly coat the cereal, but keep gently folding it together and it will.
Next transfer the gooey chocolate covered popcorn into the Ziploc with the powdered sugar and cocoa powder. Reseal the bag and shake the cereal until all of the chocolate covered cereal is completely coated with powdered sugar and cocoa powder. Add the sprinkles if desired. Serve immediately or store in an airtight container for up to a week (it will never last that long!)

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