Muddy Buddy Trail Mix makes the chocolaty peanut buttery goodness of the famous Chex Muddy Buddies low carb, grain free, and sugar-free.
Muddy Buddy Trail Mix - Low Carb, Grain-Free, Gluten-Free, Sugar-Free, THM S
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.
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.
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.
See how easy this delicious treat is:
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.
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Ingredients
- 7 oz unsweetened chocolate or 85% dark chocolate
- 1 tbsp butter or coconut oil
- ½ cup peanut butter without added sugar
- 1 tsp 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 tbsp 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
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 🙂