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Last Updated on December 7, 2020
Somehow I found myself wandering through the middle of the grocery store, well, more to the point, the cereal aisle. I must have looked for nuts or something to end up in the isle but while visiting, a lot of my childhood memories rose up and slapped me in the face.
I can not count on my fingers and toes the numbers of boxes of Captain Crunch that tore the living daylights out of the roof of my mouth. Seriously. I don’t know if that’s a rite of passage as a kid or what, but it never stopped me from devouring box after box of it.
My absolute favorite cereal as a kid was Cocoa Puffs and my visit down sugary memory lane had me nostalgic for a taste. I decided to try my hand at making a Paleo cereal version.
Ok, first off, right out of the oven this stuff is crazy good.
Do not eat a huge bowl of it because you will absolutely burst at the seams.
It is filling. I’m warning you ok.
Second, this will soften up over time. I didn’t store it in an airtight container and that may be why but by day three is was softer -still yummy- but softer. It was almost the consistency of a graham cracker.
Third, when I make this in the future I will simply make it a flat cereal like Paleo Chex. Why? One – rolling it into small 1/4″ balls takes a lot of time and I am too LAZY to do that.
Also, when rolled flat it was super crispy. This recipe would also work well as a chocolate graham cracker – just saying.
- 1 cup raw almonds
- 1 Tablespoon ghee, or coconut oil, melted
- 1/4 teaspoon sea salt
- 2 Tablespoon Coconut flour
- 1 egg white
- 3 Tablespoon Cacao powder
- 1/4 cup honey
- First grind the almonds in a food processor or blender until you have a flour.
- Add the ground almonds, ghee, sea salt, coconut flour, egg white, honey and cacao power to a bowl and mix with a spoon until you have a dough.
- a) Place the dough onto a piece of parchment paper. Place a second piece of parchment paper over the top and roll it until it is ¼” thick. With a wet knife, score it into 1” squares. Place the parchment paper on a baking sheet when finished.
- b) Take a small pinch of the dough and roll into a ¼ round ball and set on a baking sheet lined with parchment paper.
- Turn on your oven and set to 350 degrees and bake for 15 - 18 minutes for cereal balls or bake for 8 to 12 minutes for flat cereal.
- Remove from the oven and let cool on the pan.
- Top with your favorite milk and enjoy!
- You can store this in an airtight jar for 3 to 4 days (if it lasts that long).
Amount Per Serving: Calories: 132Saturated Fat: 1gCholesterol: 3mgSodium: 66mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 3g
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