Muddy Buddy Trail Mix makes the chocolaty peanut buttery goodness of the famous Chex Muddy Buddies low carb, grain free, and sugar-free.
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I've loved Muddy Buddies since I was a teenager. One of the boys would show up to youth group with two gallon-sized Ziploc bags full. I thought his mom was amazing. I had no idea how simple they were to make. There were many youth group nights that I would eat that deliciousness by the handful.
I took the classic melted chocolate and peanut butter Chex topping and made it sugar-free and then poured it onto a mix of nuts and coconut. It has the flavor and the crunch of regular Muddy Buddies but none of the grains and a lot less of the carbs.
I've seen recipes floating around for making this with pork rinds but I am not that adventurous. Using nuts and coconut seemed much safer.
Ingredients
Unsweetened or Very Dark Chocolate - I use unsweetened baking chocolate when making this.
Butter or Coconut Oil - Either of these work fine. Using coconut oil makes this dairy free.
Peanut Butter - Make sure to choose one without added sugar.
Sweetener - Powdered sweetener works best to avoid a gritty feeling when eating.
Vanilla - Vanilla extract enhances the rest of the flavors.
Nuts - Any type of nuts will work. I like using a combination of chopped nuts, almond flakes, and peanuts for the most contrast in shapes and textures.
Unsweetened Coconut Flakes - Make sure to choose large flakes and not finely shredded.
How to Make Muddy Buddy Trail Mix
This is so simple.
Step One: Melt the chocolate and combine with the butter or oil, sweetener, and vanilla.
Step Two: Mix in the nuts and coconut until they are well coated.
Step Three: Coat with additional powdered sweetener.
Variations
Without Coconut - If you are not a coconut fan you can make this with all nuts BUT you really can't taste the coconut that much. The chocolate and peanut butter hides a lot of the coconut flavor.
White Chocolate - Sub in sugar free white chocolate chips.
How to Store Muddy Buddy Trail Mix
I store this in the fridge but it is fine to leave it at room temperature for a few days. Sometimes after making it I divide it into small baggies so I can grab one and go. And the help with portion control.
I used to store this in a huge tupperware container in the fridge but recently I've been portioning out single servings instead. They are easy to grab when walking out the door and that way I don't eat a pound of nuts in one sitting.
Want a holiday snack mix? Try this low carb holiday snack mix next!
See how easy this delicious treat is:
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Ingredients
- 7 oz unsweetened chocolate or 85% dark chocolate
- 1 tablespoon butter or coconut oil
- ½ cup peanut butter without added sugar
- 1 teaspoon vanilla
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) finely ground
- 3 cups nuts I use ¾ cup each almonds, walnuts, pecans, and peanuts (or 3 cups of the nuts of your choice)
- 3 cups coconut flakes
Coating:
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) finely ground
- 2 tablespoon peanut flour optional
Instructions
- In a medium bowl melt the chocolate and the butter or oil in the microwave. I melt chocolate in the microwave stirring every 30 seconds. You can do this on the stove top over low heat if you prefer.
- Stir in the peanut butter, vanilla, and sweetener.
- In a large bowl mix the nuts and coconut. Pour the chocolate mixture over the nuts and coconut. Stir well. Spread onto a large baking sheet lined with waxed paper or parchment paper. Sprinkle half the topping over the trail mix.
- Refrigerate until firm. Sprinkle the rest of the topping over the trail mix and mix well. Break up any large pieces. Store in the fridge.
Notes
Nutrition
Ashley says
This is amazing and so easy. Thank you! I used lily's chocolate chips and skipped the sweetener. Then a mixture of nuts and power-o's. And to dust it protein powder.
Vickie says
Did you use salted or unsalted nuts? This looks so good!
Taryn says
I have used both. I prefer it with roasted salted nuts 🙂
Ruth says
This was really good! I initially thought that there was way too much chocolate. However it now seems just right. After making this I put it on wax paper and put into the fridge. I removed it on the paper from the cookie sheet and was able to cut it into the 16 servings the recipe called for. I packaged each serving into snack sized zipper bags and put them all into the freezer. Perfect sized when I need a little chocolate to get me through the day. I think that this would also make a great topping for a dessert.
Mary says
About how much to you do you put in each small baggie for grab and go?
Taryn says
One serving is 1/2 a cup.
Jackie Martin says
I only just discovered this recipe recently and now it's become a favourite. I like to bump up the nuts (I also add hazelnuts) so it's really nutty! Easy to make and quite decadent 🙂
Gloria says
Can you use Lilys less sugar milk chocolate style baking chips, stevia sweetened 32percent Cocoa instead of the dark chocolate?
Taryn says
Yup!
Margot says
I use stevia or monkfruit sweetener. What would be the substitution ratio be?
Taryn says
Monkfruit (with erythritol, like Lakanto) would work better. I'd use 1.5 times the amount listed.
Tanya says
Can you use other sweeteners?
Taryn says
Yes, any granulated or powdered sweetener should work. If you know which one you'd like to use I can offer conversion tips.
Melissa Quinn says
CAn someone help me with the sweetener
Is there an equivalent sweetener I can buy at a local store rather have to order such a large quantity’s?
Taryn says
Truvia measures the same as my sweetener.
Amber W says
Oh my! Just made this to share with our extended family during Thanksgiving, but this bag may not survive the 8 hour trip down there. So yummy! I don’t have Gentle Sweet, but I keep homemade Super Sweet on hand. I subbed 4 Tbs powdered SS in the chocolate mixture and another 4 Tbs in the topping mixture. Thanks for sharing this delicious recipe with us!