Friday Foodspiration: Nutty Muddy Buddy


Trevor’s birthday was this past week, so I had to make him one of his favorites. He think he enjoys this most because he can sneak a few bites here and there throughout the day instead of sitting down to one large dessert.

This is a take on the traditional Muddy Buddy make with rice or corn cereal. We replace the cereal with chopped nuts and coconut, as well as making it sugar free with a sugar substitute. This recipe does still contain peanut butter for a more authentic flavor. You could substitute another nut or sunflower seed butter if needed.

Gluten Free. Grain Free. Dairy Free.


  • 4 oz Unsweetened Baking Chocolate

  • 1 tbs Coconut Oil

  • 1/3 cup All Natural Peanut Butter (without added sugar)

  • 1/2 tsp Vanilla

  • 1/3 cup Swerve Powdered Sweetener

  • 2 cups Mixed Nuts, chopped by hand or in food processor

  • 2 cups Coconut Flakes

  • Extra 1/2 cup Swerve Powdered Sweetener for topping


  1. Combine chocolate, coconut oil, and peanut butter in a microwave safe dish and melt, stirring every 30 seconds.

  2. Once melted, stir in sweetener and vanilla until smooth.

  3. Combine Nuts and coconut flakes in a large bowl and stir to combine.

  4. Pour melted chocolate mixture over the nuts and toss together until fully coated.

  5. Spread out on a sheet pan, sprinkle with extra powdered sweetener and allow to cool.

  6. Can be kept on the counter for a few days but will last a week or more in the fridge (if it lasts that long – I usually have to make a double batch)