Paleo cocoa puffs
These Paleo Cocoa Puffs are a crunchy, chocolatey breakfast cereal made from almond flour and sweetened with honey. Simple to prepare and baked to perfection, they offer a healthy twist on a childhood favourite.
Cook time 12 min
Prep time 15 min
Ingredients:
4 cups almond flour1 tbsp coconut oil
1/4 tsp salt
1 tbsp coconut flour
1 egg white
1/4 cup honey
7 tsp dry cocoa powder
Craving a healthy yet delicious breakfast cereal? This Paleo Cocoa Puffs recipe is a perfect choice for those on a paleo diet who miss their favorite childhood treat. Made with natural, wholesome ingredients, it's a guilt-free way to start your day with a chocolatey crunch.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the almond flour, salt, and coconut flour.
- Mix well to ensure the flours and salt are evenly distributed.
- In a small microwave-safe bowl, melt 1 tablespoon of coconut oil until it becomes liquid.
- In a separate small bowl, whisk together the egg white and honey until fully combined.
- Pour the honey and egg white mixture into the bowl with the dry ingredients.
- Add the melted coconut oil to the bowl as well.
- Add 7 teaspoons of dry cocoa powder to the mixture.
- Stir the mixture until all the ingredients are well combined and a dough forms.
- Using your hands or a small spoon, roll small portions of dough into tiny balls, about the size of a small marble (approximately 1/4 inch in diameter).
- Place the dough balls onto the prepared baking sheets, ensuring they are spaced slightly apart.
- Place the baking sheets in the preheated oven.
- Bake for 10-15 minutes or until the cocoa puffs are slightly crisp on the outside. Keep an eye on them to prevent burning, as baking times may vary.
- Remove the baking sheets from the oven and allow the cocoa puffs to cool completely on the sheets. They will continue to firm up as they cool.
- Once fully cooled, transfer the cocoa puffs to an airtight container.
- Store at room temperature for up to one week, or refrigerate for longer shelf life.
- Enjoy your homemade Paleo cocoa puffs with almond milk, on top of yogurt, or as a crunchy snack by themselves.
Enjoy your homemade Paleo Cocoa Puffs with almond milk or your favorite dairy-free alternative. This healthy twist on a classic breakfast cereal is sure to become a family favorite, providing all the taste you love without compromising your dietary choices.
Paleo cocoa puffs FAQ:
Bake the cocoa puffs for 10-15 minutes at 350°F (175°C). Keep an eye on them as baking times may vary slightly depending on your oven.
The cocoa puffs are done when they are slightly crisp on the outside. They will continue to firm up as they cool, so avoid overbaking.
Store the cooled cocoa puffs in an airtight container at room temperature for up to one week. For extended freshness, you can refrigerate them.
Yes, you can substitute honey with maple syrup or agave nectar for a similar sweetness, but keep in mind it may alter the flavor slightly.
Two large baking sheets are recommended for this recipe to ensure the cocoa puffs have enough space to bake evenly. If you don't have large sheets, use smaller sheets but bake in batches.
Tips:
- Ensure that the almond flour is finely ground to achieve the right texture for the puffs.
- If the mixture is too dry, you can add a little more honey or a few drops of water to help it come together.
- For an extra crunchy texture, you can toast the 'Cocoa Puffs' in the oven at a low temperature for a few additional minutes after they have cooled.
- Store the Cocoa Puffs in an airtight container to keep them fresh and crispy.
- You can experiment with different sweeteners if honey is not available or if you want to adjust the flavor profile.
Nutrition per serving
6 ServingsCalories 590kcal
Protein 18g
Carbohydrates 27g
Fiber 10g
Sugar 16g
Fat 45g
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