Ingredients

• 9 cups dairy-free, gluten-free rice squares cereal
• 1 cup dairy-free semi-sweet chocolate chips
• ½ cup creamy peanut butter or sunflower seed butter (for nut free)
• ¼ cup coconut oil or dairy-free buttery spread/ margarine
• ⅛ teaspoon salt (omit if using buttery spread)
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar

Directions

1. Measure the cereal into a large bowl.
2. In a medium microwaveable bowl, microwave the chocolate chips, nut butter, coconut oil or buttery spread, and salt (if using) on HIGH for 1 minute. Vigorously stir the chocolate mixture. Microwave in additional thirty-second increments, stirring vigorously in between, until the mixture is smooth when stirred. Usually this takes a total of one minute. Do not overheat it or the chocolate will scorch.
3. Stir the vanilla into the chocolate mixture, and pour it over the cereal. Stir until evenly coated.
4. Pour the cereal mixture into a 2-gallon zip top plastic bag. Add the powdered sugar, seal the bag, and shake until the cereal is coated with the powdered sugar.
5. Spread the mixture onto parchment paper, and let it cool before serving. It can be stored in an airtight container at room temperature for up to 1 week.