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Homemade Peanut Butter M&Ms (Dairy-Free)

A healthier spin on traditional peanut butter m&ms that taste somewhere between an m&m and a Butterfinger and has just 5 (pronounceable) ingredients. Plus, they can easily be made allergen-friendly.

Growing up I couldn’t have cared less about plain m&ms. The peanut butter m&ms were another story though.

Those sweet little pillowy bites of peanut butter covered in a slightly crunching coating of chocolate candy were just the right amount of both peanut butter and chocolate that had this fruity-over-chocolate-dessert girl hooked. 

But now between my dairy allergy and the fact that I have yet to find a store-bought dairy-free replacement, peanut butter m&ms have been a thing of the ancient past.

Although making homemade versions of my favorite childhood treats don’t taste exactly like the über processed, junk-filled kind, they’re pretty dang close. Like these healthier puppy chow bars, for example.

Ingredients

  • creamy peanut butter – an essential for that creamy center
  • maple syrup – to naturally sweeten things up
  • coconut flour – an absorbent gluten-free flour that helps give the m&ms a little structure
  • organic corn flakes – gives them that crunchy texture that you’d get from the candy coating
  • vanilla extract – balances out the chocolate flavor
  • semi-sweet chocolate chips – for the chocolate shell coating

Make It Your Way: Ingredient Substitutions

Please remember that recipes are just a starting point.

How can you make these homemade peanut butter m&ms using what you already have? Here are some ideas

  • No peanut butter? ➝ for the closest flavor, use cashew butter, but you can also sub almond butter
  • Nut-free? ➝ use a creamy, unsweetened sunflower seed butter (the best brand is Sunbutter)
  • No coconut flour? ➝ substitute gluten-free all-purpose flour (or regular if not gluten-free)
  • No corn flakes? ➝ use another mild flavored crunchy type of cereal
  • No maple syrup? ➝ raw honey will also work

Helpful Tips

SUBSTITUTING THE CEREAL

If you substitute the corn flakes, avoid using puffed cereal since it will give the m&ms a soggy texture – not what we’re after.

NO FOOD PROCESSOR?

You can also make this by hand in a bowl, just make sure to gently crush the corn flakes to break them up a little before adding them to the bowl with the other ingredients.

PATIENCE IS REQUIRED

This dessert is a little time-consuming rolling the balls up, dipping them in chocolate, and then letting them set in the fridge, but your after-dinner sweet tooth will thank you for it.

STORAGE

Store them in the refrigerator to retain the best texture and to keep them from melting. They’re best eaten right out of the fridge or in vanilla ice cream – homemade blizzard style. You can thank me later.

More Healthy-ish Treats You’ll Love

Please let me know how your peanut butter m&ms turn out in the comments!

Homemade Peanut Butter M&Ms (Dairy-Free)

5 from 2 votes
homemade peanut butter m&m's in a bowl
A healthier spin on traditional peanut butter m&ms that taste somewhere between an m&m and a butterfinger and have just 5 simple ingredients.

Ingredients
 

  • ¾ cup creamy peanut butter or substitute
  • 3 tbsp maple syrup or substitute
  • ½ tsp vanilla extract
  • 2 tbsp coconut flour or substitute
  • ¾ cup organic corn flakes
  • pinch of salt
  • ¾ cup semi-sweet chocolate chips, melted

Instructions

  • Add everything but the chocolate chips to the bowl of a food processor and pulse a couple of times until everything is well combined and it’s formed a sort of dough.
  • Roll the dough into about 1 tsp balls and place on a baking sheet. Once you’ve used up all the dough, place the baking sheet in the freezer for 15 minutes.
  • Melt the chocolate chips and then dunk each dough ball into the chocolate, shaking off any excess before putting it back on the baking sheet. Continue this process until all the m&ms are coated.
  • Put the m&ms back in the freezer for 15-20 minutes to set up. Store in the fridge for the best texture.

Notes

  • The freezer allows the m&ms to set up quicker than putting them in the fridge, and also makes it easier to remove them from the baking sheet. I found that when I put them in the fridge to set up, part of the chocolate came off when trying to remove them.
  • Once they’re set, put them in a resealable bag or jar and store in the fridge until ready to eat.
  • How can you make these homemade peanut butter m&ms using what you already have? Here are some ideas
    • No peanut butter? ➝ for the closest flavor, use cashew butter, but you can also sub almond butter
    • Nut-free? ➝ use a creamy, unsweetened sunflower seed butter (the best brand is Sunbutter)
    • No coconut flour? ➝ substitute gluten-free all-purpose flour (or regular if not gluten-free)
    • No corn flakes? ➝ use another mild flavored crunchy type of cereal
    • No maple syrup? ➝ raw honey will also work

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