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 have just 5 simple ingredients.
- ¾ cup creamy peanut butter or substitute
- 3 tablespoon maple syrup or substitute
- ½ teaspoon vanilla extract
- 2 tablespoon coconut flour or substitute
- ¾ cup organic corn flakes
- pinch of salt
- ¾ cup semi-sweet chocolate chips, melted
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 teaspoon 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.
- 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