5 cups Chex rice cereal
2.5 oz (about ½ cup) dark chocolate chips
½ cup natural peanut butter
1 teaspoon vanilla
pinch of sea salt
1-1 ½ cups powdered monk fruit
Melt the chocolate and peanut butter together in the microwave. Start with one minute, remove and stir. Place back in the microwave in 20 second intervals until completely melted.
Next, add 3 cups of cereal to a large bowl. Pour half of the chocolate-peanut butter mixture over the cereal. Add the remaining 2 cups of cereal to the bowl and then pour the rest of the chocolate-peanut butter mixture on top. Gently stir and fold the cereal with a spoon until evenly coated.
Let the coated cereal come to room temperature; about 10 minutes. You can stick it in the fridge for a few minutes to speed up the process. Once your mixture has cooled, transfer to a lidded container or airtight bag. Add the powdered monk fruit. Seal the container or bag and shake until completely coated.
Store in an airtight container at room temperature or in the refrigerator for up to a week.