Cocoa Pebbles

Ingredients

10 oz unsweetened flake cereal

1/2 cup sweetener

1 tbsp cocoa powder

Instructions

Melt sweetener, whisk in cocoa

Drizzle mixture of cereal

Mix and spread evenly on a baking sheet to dry

Alternate

Ingredients

1/2 cup vanilla egg white protein

3/4 cup peanut flour

1/4 tsp baking soda

1/4 tsp Celtic sea salt

1/4 cup unsweetened cocoa powder

1/4 cup coconut oil OR NATURAL almond/peanut butter*

4 TBS Swerve confectioners

2 TBS water (just enough to hold dough together)

Instructions

Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the protein powder, nut flour, cocoa powder, baking soda, and salt. Cut in the peanut butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water and sweetener to form a stiff dough. On parchment paper (lightly greased), roll the dough out to 1/8 inch in thickness. Cut into small diamond shapes with a pizza cutter. Place parchment onto cookie sheets. Bake for 7-10 minutes in the preheated oven, until edges, are lightly browned (I broke up pieces and baked another 3 minutes to crisp up the pieces). Remove from oven to cool. Makes 3-4 servings.

***You could also use coconut oil in place of the peanut butter. This would allow you to store longer since coconut oil is shelf stable and doesn’t need to be refrigerated. Serve with Unsweetened Vanilla Almond Milk! YUM