Cocoa Puffs Vegan Recipe That’s Easy and Delicious

Who doesn’t love the nostalgic crunch and chocolaty goodness of Cocoa Puffs? If you’re vegan or simply looking for a healthier, plant-based alternative to the classic breakfast cereal, you’re in the right place.

This vegan Cocoa Puffs recipe captures all the rich cocoa flavor and satisfying crunch, without any animal products or artificial nasties. Perfect for breakfast, snack time, or even a fun cereal bowl topping, these homemade puffs will quickly become a pantry favorite.

Making your own vegan cocoa puffs allows you to control the ingredients, ensuring a wholesome, allergen-friendly treat that’s free from dairy, eggs, and refined sugars. Plus, it’s surprisingly easy and fun to make!

Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is a delicious way to start your day with a smile and a bowl full of chocolaty joy.

Why You’ll Love This Recipe

This vegan cocoa puffs recipe is a game-changer for anyone who craves a sweet, crunchy breakfast without compromising on health or ethics. Here’s why it stands out:

• 100% plant-based and dairy-free: Made with wholesome vegan ingredients, perfect for all dietary preferences.
• No artificial additives: You control what goes into your cereal — no preservatives, colors, or hidden sugars.
• Customizable flavor and sweetness: Adjust cocoa intensity and sweetness to your liking.
• Crunchy and satisfying: Achieves the perfect crisp texture that lasts in milk or plant-based alternatives.
• Great for meal prep: Make a batch and store it for easy breakfasts or snacks all week long.

Ingredients

• 1 1/2 cups oat flour (certified gluten-free if needed)
• 1/2 cup cocoa powder (unsweetened, natural or Dutch-processed)
• 1/4 cup coconut sugar or brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup aquafaba (liquid from canned chickpeas)
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 2-3 tablespoons almond milk or any plant-based milk (as needed)

Equipment

• Mixing bowls (medium and large)
• Whisk or fork
• Baking sheet lined with parchment paper
• Sieve or fine mesh strainer (for dusting cocoa powder)
• Spatula
• Oven
• Food processor or blender (optional for finer flour)

Instructions

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, sift together the oat flour, cocoa powder, baking powder, salt, and coconut sugar. This ensures a smooth, lump-free mixture.
3. Whisk wet ingredients: In a separate bowl, combine the aquafaba, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and slightly frothy.
4. Combine wet and dry: Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula. Add plant-based milk tablespoon by tablespoon as needed to form a thick but pliable dough. It should hold together without being sticky.
5. Shape the puffs: Pinch off tiny pieces of dough and roll them between your palms to form small balls about the size of a pea. Place them evenly spaced on the baking sheet.
6. Bake: Bake for 12-15 minutes until the puffs are firm to the touch but not burnt. They will harden further as they cool.
7. Cool completely: Remove from the oven and let the cocoa puffs cool on the baking sheet for at least 20 minutes. This step is crucial for achieving that crisp texture.
8. Optional dusting: For an extra chocolaty finish, lightly dust the cooled puffs with a little cocoa powder using a sieve.
9. Store: Transfer to an airtight container. They will stay fresh and crunchy for up to 2 weeks.

Tips & Variations

“For the best texture, be sure not to overbake the puffs. Slightly underbaked puffs will crisp up perfectly as they cool.”

• Sweetener swaps: Use maple syrup or agave nectar for a liquid sweetener, but reduce plant milk accordingly.
• Gluten-free option: Use certified gluten-free oat flour or substitute with quinoa flour for a nutty twist.
• Add-ins: Mix in mini vegan chocolate chips or a pinch of cinnamon for extra flavor.
• Nut-free: Use coconut oil and oat milk to keep this recipe free from nuts.
• For a crunchy coating: Toss baked puffs in a little powdered sugar or cinnamon sugar after cooling.

Nutrition Facts

Serving Suggestions

Enjoy your vegan cocoa puffs straight from the bowl with your favorite plant-based milk, such as almond, oat, or soy milk. For a fun twist, sprinkle some sliced bananas or berries on top for added freshness and nutrients.

You can also use these puffs as a crunchy topping for vegan yogurt parfaits or smoothie bowls. They add a delightful chocolate crunch that pairs beautifully with creamy textures.

Looking for more plant-based breakfast ideas? Try out the Thelma Sanders Squash Recipe for a wholesome vegetable side or check out the Peanut Butter Gelato Recipe for a sweet treat to pair with your morning cereal.

Conclusion

This vegan cocoa puffs recipe is a delightful way to start your morning with a bowl full of chocolatey, crunchy goodness that’s both nourishing and cruelty-free. By making your own cereal, you avoid the additives and unnecessary sugars found in many store-bought options, while still enjoying that familiar, comforting flavor.

It’s simple, quick, and versatile — perfect for busy mornings or as a healthy snack anytime during the day. Plus, the recipe is easily adaptable to fit your dietary needs and flavor preferences.

Give this recipe a try, and you might just find your new favorite breakfast ritual. For more plant-based inspiration, don’t miss the Pickled Cherry Pepper Recipe or the delicious Bariatric Meatloaf Recipe for wholesome meals all day long!

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