Low Carb Vegan Chocolate Cereal
How to Make It
Step 1
Preheat the oven to 300 F. Combine the dry ingredients from the almond flour to the chia seeds into a mixing bowl. Mix well with a spoon to combine.
Step 2
Next, add all the wet ingredients from the water to the vanilla extract . Use the spoon to mix the dough into a homogenous mass. The dough will be fairly stiff.
Step 3
Place the dough between two pieces of parchment paper and roll the cereal thinly (about 1/4” or so). You want the dough thin, but not too thin. Since this recipe contains no egg, it will be a bit crumbly. Remove the top piece of parchment paper. Using a pizza cutter or a paring knife, score the dough into small squares about ½” x ½.”
Step 4
Slip the bottom piece of parchment paper with the dough attached onto a baking sheet. Then, bake for 25-27 minutes until the dough is baked through and brown on the edges. The dough will still be soft at this point.
Step 5
Allow the dough to cool completely on the baking sheet so it will harden/crisp. Once cooled, break the cereal into pieces along the score lines. Store the cereal in an airtight container for up to three days.
Ingredients
- Almond flour – 1.75 cup
- Cocoa powder – 0.33 cup
- Erythritol Granulated – 0.67 cup
- Baking powder – 1 tsp
- Salt, sea salt – 0.25 tsp
- Chia seeds – 2 tbsp, whole pieces
- Water – 2 tbsp
- Avocado oil – 4.25 tbsp
- Vanilla extract – 1 tsp