Copycat COCO Wheats featuring Coconut Flour Gluten Free/Grain Free/Paleo/Low Carb/Sugar Free
COCO Wheats hold a special place in my heart. To me they come with a sense of freedom. I took a risk and moved states away with not much money and only one friend who needed a roommate at the age of 19. One of my first breakfasts cooked by myself in my shiny new tiny apartment was COCO Wheats. I had never eaten them before and was skeptical but my new roomie had grown up on them and begged me to try them. I liked the fact that I could choose what I wanted to eat and when. I also liked the thought of chocolate for breakfast. When I was diagnosed Celiac 3 years ago I felt like my freedom to choose what I eat and when had vanished. Since that point I have been on a quest to reinvent some of the familiar foods that were comforting and exciting to me pre-diagnosis. This is one of those recipes. It is grain free, gluten free, dairy free, nut free, egg free, and paleo. Go ahead be a kid again and enjoy a warm chocolate breakfast.
- Mix all ingredients well in a microwave safe bowl. Cocoa powder can be hard to mix in. Mix it as well as you can and the rest will mix in post cooking.
- Microwave for 2 and a half to 3 minutes.
- Stir again.
- Due to different brands of coconut flour having different levels of absorption, you may need to add a few more tablespoons water after cooking to reach your desired consistency.
- Eat and enjoy!