Homemade Protein Reese's Puff Cereal

Preheat oven to 325 degrees F. Set parchment paper onto a large rimmed baking sheet. Set aside.
In 2 small bowls, place the egg white protein and baking soda. Do this for each flavor (peanut butter and chocolate). Set aside.
In a medium bowl combine the coconut oil and peanut butter equip mix well with a fork until well mixed and you have a paste. In another medium bowl, combine the coconut oil and chocolate equip the same as you did with the peanut butter.
Add the stevia and liquid egg white to each (the peanut butter bowl and the chocolate bowl). Stir in the egg white protein mixture to the peanut butter bowl and mix well to form a paste. Add the other egg white mixture to the chocolate bowl and mix well to form a paste.
Form 1/4 teaspoon sized puffs of the peanut butter and chocolate mixture and place onto the prepared baking sheet. Set about 2 inches apart.
Bake at 325 degrees F for 2 minutes, then reduce the temperature to 300 degrees F for another 15 minutes or until cooked though and crispy (the cereal crisp up as it cools). Remove from oven and set aside to completely cool.
Serve with cold unsweetened macadamia nut milk or coconut milk. Store extras in an airtight container in the fridge for up to 10 days. Can be frozen for up to a month.