Chai Snickerdoodle Puppy Chow Recipe
Chai Snickerdoodle Puppy Chow is a flavorful twist on the classic snack mix, combining warm chai spices with dairy-free white chocolate and crunchy rice cereal. This vegan, no-bake treat is perfect for a cozy snack or party appetizer, offering a delightful blend of cinnamon, ginger, cardamom, and other aromatic spices coated over crispy cereal pieces.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 4 hours 11 minutes
- Yield: About 10 servings 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Spices
- 3 tbsp cinnamon
- 2 tbsp ginger
- 1 tbsp cardamom
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp allspice
Main Ingredients
- 6 cups (180g) rice chex cereal
- 1 cup (180g) dairy-free white chocolate chips
- 2/3 cup (170g) No Sugar Added SunButter
- 2 tbsp (25g) coconut oil (optional)
- 1 tsp vanilla extract
Coating
- 1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar
Instructions
- Mix the spices. In a small bowl, combine cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set this chai spice mixture aside for later use.
- Melt white chocolate mixture. In a medium bowl, microwave the dairy-free white chocolate chips, No Sugar Added SunButter, vanilla extract, and optional coconut oil together on high for 1 minute. Stir well until the mixture is smooth and fully melted.
- Combine cereal and white chocolate mixture. Place the rice chex cereal into a large bowl, then pour the melted white chocolate and SunButter mixture over it. Stir gently but thoroughly to coat every piece of cereal evenly.
- Blend spices with sugar. In a separate bowl, combine the chai spice mixture with either turbinado sugar or powdered sugar, mixing to create the flavored sugar coating.
- Coat the cereal. Add the spiced sugar mixture to the cereal coated with white chocolate and stir again carefully, ensuring every piece is well covered.
- Spread and chill. Spread the coated cereal evenly onto a large baking sheet lined with wax paper to prevent clumping. The more spread out, the less clumping you’ll get. Place the tray in the refrigerator and chill for 4 hours to set and firm up the coating.
- Serve and store. After chilling, break apart any clusters and enjoy this flavorful Chai Snickerdoodle Puppy Chow. Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- Using coconut oil is optional but adds a smoother texture to the coating.
- You can substitute turbinado sugar with powdered sugar depending on your texture preference; powdered sugar creates a finer coating.
- Refrigeration is important for setting the coating and keeping the snack fresh.
- This recipe is vegan-friendly and dairy-free when using dairy-free white chocolate chips.
- Store leftovers in an airtight container in the fridge for up to one week.
Keywords: Chai Snickerdoodle Puppy Chow, vegan snack, dairy-free puppy chow, chai spice snack mix, no-bake snack, white chocolate puppy chow
Find it online: https://www.cheftara.com/chai-snickerdoodle-puppy-chow-recipe/
