Halloween is a holiday that can sometimes be tricky with severe food allergies, but this allergy-friendly puppy chow will definitely save the day! This recipe is free of gluten, dairy, and nuts. It can be easily made top 8 allergen free by using an alternative candy corn. Puppy chow is one of my favorite things to make because it’s simple and used few ingredients! I absolutely loved this double chocolate version made with white and dark chocolate! The base for both is the same: all you need is melted vegan butter and sunbutter. Then just add the melted chocolate chips, pour in your chex, and then cover them in powdered sugar. If candy corn isn’t your thing, you can alter this recipe and add different mix-ins! Other allergy-friendly Halloween candy would work great in this recipe—so would different types of Halloween-themed sprinkles!
What You Need to Make Double Chocolate Nut-Free Halloween Puppy Chow
- Chex cereal: I’ve found that rice chex are the best for making puppy chow. However, you can use corn chex or another cereal if you prefer.
- Sunflower seed butter: Any nut-free creamy spread (not crunchy) works! I absolutely love the natural Sunbutter in this recipe because the taste isn’t overpowering.
- Vegan butter: If you don’t have a dairy allergy, you can use regular butter! I used Earth Balance vegan butter to keep the recipe dairy-free.
- Dairy-free white chocolate chips: I used the Nestle Toll House allergy-friendly white chocolate chips. They are free of the top 8 allergens!
- Dairy-free dark chocolate chips: My favorite brand of allergy-friendly dark chocolate chips is Enjoy Life Foods.
- Powdered sugar: Any kind will work!
- Candy corn: The best allergy-friendly candy corn I have found is by the brand YumEarth. It’s free of the top 8 allergens except egg, as well as artificial colors and dyes!
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Double Chocolate Nut-Free Halloween Puppy Chow
Ingredients
- 5 cups rice chex (divided)
- ¼ cup sunbutter (divided)
- 4 tbsp vegan butter (divided)
- ¼ cup dairy-free white chocolate chips
- ¼ cup dairy-free dark chocolate chips
- ⅔ cups powdered sugar (divided)
- 1 cup allergy-friendly candy corn
Instructions
- Melt white chocolate chips with half of the vegan butter and half of the sunbutter on a stovetop over medium heat. Stir until consistency is smooth and creamy.
- Repeat step 1 but using the dark chocolate chips
- Separate rice chex in half in two separate bowls, and pour melted chocolate mixtures over each. Use a spatula to ensure chex are fully coated.
- Divide powdered sugar in half. Put chex into two separate large ziploc bags, and add powdered sugar to each bag. Shake until chex are full covered.
- Pour both bags of chex into a large serving bowl, and mix in candy corn.
