Coconut Chocolate Chex Mix is an easy, dairy-free, sweet Chex mix made with coconut butter and maple syrup. A healthier gluten-free and vegan Chex mix recipe!
Chex mix is one of the few nostalgic favorites that wasn’t taken away when I went gluten-free.
There are so many variations on the sweet Chex party mixes—muddy buddies, heavenly Chex mix, Christmas crack—the list could on. And then there are the savory Chex mixes that you find yourself eating by the handful until there’s nothing left.
Maybe that’s just me.
I wanted a gluten-free and dairy-free sweet Chex party mix that wasn’t laden with powdered sugar or white chocolate but still fit the addictive qualities of the classic favorites.
Using another favorite combo—coconut, almond, and chocolate—this recipe has an “almond joy” flavor profile.
Dairy-Free Sweet Chex Mix Ingredients
Homemade coconut butter and maple syrup are used as the base to coat and clump. Sliced almonds, rice Chex, and chocolate Chex add crunch. And dairy-free chocolate chips get partially melted to help coat and add chocolate chunks.
I used a combination of chocolate Chex and rice Chex, but you could use all chocolate Chex if you wanted, which also has rice Chex in the mix.
Coconut Butter Chex Mix Tips
Making homemade coconut butter is really a breeze. But there are a couple tips that will make it a successful process.
It is important to use unsweetened, shredded—not flaked—coconut.
Melt your 2 tablespoons of coconut oil before you start processing the shredded coconut. That way it is ready to add when needed.
When other liquids besides coconut oil are added to homemade coconut butter, it can thicken quickly. Using room temperature maple syrup is important to keep the freshly made coconut butter from seizing up.
The most difficult part of this recipe is waiting for the party mix to cool, set, and clump together. The second most difficult thing is not eating it all straight out of the pan!
And if you are looking for other gluten-free goodies for holiday parties and gatherings, Carolyn’s caramel cake is a stunner. Plus, since we can never have too many cookies, Amanda’s peppermint snickerdoodles would be a delicious addition.
More Coconut Recipes:
Coconut Chocolate Chex Party Mix (Gluten-Free, Vegan)
- 2 cups rice Chex cereal*
- 3 cups chocolate Chex cereal
- 1 cup raw sliced almonds
- 1/2 cup (heaping) dairy-free chocolate chips or chunks semi-sweet or dark
- 1/2 teaspoon salt
- 2 2/3 cups unsweetened shredded coconut Not flaked
- 2 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup maple syrup, room temperature
- Line a large rimmed baking sheet with parchment paper. Set aside.
- Place Chex cereals, sliced almonds, chocolate chips, and salt in a large bowl. Gently mix to combine. Set aside.
- Place shredded coconut in the bowl of a food processor. Process, stopping occasionally to wipe down sides of bowl, until coconut turns into a smooth, creamy mixture, about 4-7 minutes. Then add melted coconut oil while processing until incorporated.
- Tranfer coconut butter to a medium glass bowl. Whisk in vanilla extract, followed slowly by the maple syrup. Heat mixture in the microwave for two 30-second intervals, whisking vigorously between each interval.
- Pour coconut butter mixture on top of cereal mixture. Using a large spoon or spatula, gently fold coconut butter mixture into dry ingredients until mostly coated.
- Transfer mixture to the prepared baking sheet. Spread into an even layer, while gently patting it down a bit. Allow to cool and set for at least 3 hours before breaking apart. Store in an airtight container.