Let’s Eat: Cocoa Puffs and Cookie Crisp

We’ve done it again! We’re veganizing another tasty treat in the name of nostalgia. To help promote our new YouTube channel, Lex and Marri’s Hot Dish, we decided to recreate 2 American breakfast cereals with our co-host and friend Alexa. Today’s recipes are not only vegan but gluten-free as well, so they can accommodate many diets and restrictions! They also use most of the same ingredients, so you can prepare both with just a few swaps.

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Cocoa Puff Ingredients Cookie Crisp Ingredients

• 50g Sugar 50g Sugar

• 50g butter, melted 50g butter, melted

• 3 tbps Tahini 3 tbsp Tahini

• 40g Plant-Based Milk 30g Plant-Based Milk

• 1 tbsp Vanilla 1 tbsp Vanilla

• 180g Gluten Free Flour 180g Gluten Free Flour

• 1/2 tsp Baking Powder 1/2 tsp Baking Powder

• 1/2 tsp Salt 1/2 tsp Salt

• 50g Cocoa Powder 50g Chocolate (We used No Whey)

• 2g Decaf Instant Coffee (Optional)

1. Preheat oven to 180° C and line sheet trays with parchment paper if using.

2. Mix sugar, butter, tahini, milk, vanilla, and instant coffee for Cocoa Puffs until well combined.

3. In a separate bowl, mix flour, baking powder, salt, and cocoa powder for Cocoa Puffs of chocolate for Cookie Crisps.

4. Fold the wet ingredients into the dry ingredients until just combined.

5. Fill decorative molds with cookie dough or roll into small balls and place on the lined sheet trays.

6. Bake for 10-20 minutes. Allow to fully cool and dry before storing in an airtight container.

If you like videos like this that are fun, informative, and delicious, then don’t hesitate to follow Lex and Marri HD on YouTube. And keep an eye on the helpful hag for the companion recipes of each video’s featured dish!