1. Prepare the Dough

In a bowl, combine the nut/seed butter and maple syrup, stirring with a spoon until well mixed. Add the oat flour and cocoa powder to the mixture and stir again. Use your hands to knead the mixture into a dough. If the dough is too dry, add more maple syrup or nut/seed butter. If it’s too wet, add more oat flour, one teaspoon at a time.

2. Preheat the Oven

Preheat your oven to 320°F (160°C) and line a large baking sheet with parchment paper or a silicone baking mat.

3. Shape the Cocoa Puffs

Divide the dough into four pieces. Roll each piece into a rope about 1 inch (2.5 cm) thick. Use a knife to cut the ropes into small pieces, approximately ½-¾ inch thick. Roll each piece into a small ball using your hands. This recipe will yield about 120-140 balls.

4. Bake the Cereal

Transfer the cereal balls to the prepared baking sheet, spacing them out evenly. Bake in the preheated oven for 10 minutes. Be careful not to overbake, as they can burn. Once baked, allow the cereal to cool completely. The cocoa puffs will be soft immediately after baking but will firm up as they cool.

5. Enjoy Your Chocolate Cereal

Once completely cooled, enjoy your homemade cocoa puffs with your favorite dairy-free milk (and optional fruit) for a delicious breakfast.