Thin Mint Cereal
Prep time
Cook time
Total time
Serves: 4
  1. Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the whey, nut flour, cocoa powder, baking soda and salt. Cut in the almond butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Add extract and water.
  2. Place parchment onto cookie sheets. Spread out cereal on parchment. Bake for 7-10 minutes in the preheated oven, until edges are lightly browned (I broke up pieces and baked another 3 minutes to crisp up the pieces). Remove from oven to cool. Makes 3-4 servings.
  3. ***You could also use coconut oil in place of the almond butter. This would allow you to store longer since coconut oil is shelf stable and doesn’t need to be refrigerated. Serve with Unsweetened Cashew Milk! YUM
NUTRITIONAL COMPARISON (3/4 cup with 1 cup milk)
POST Cocoa Pebbles with 1 cup skim milk = 240 calories, 42 carbs, 3g fiber
“Healthified” Pebbles with 1 cup almond milk = 195 calories, 17g fat, 8g protein, 5.5 carbs, 2.8g fiber (78% fat, 16% protein, 10% carbs)
1 serving of “Healthified” Cereal = 165 calories, 15g fat, 7.3g protein, 4.5 carbs, 1.8g fiber (81% fat, 17% protein, 10% carbs)
Recipe by Maria Mind Body Health at