I’m going to ask you to trust me with this recipe and believe that I haven’t gone crazy. Well, I’m already a little crazy, so believe that I haven’t gone entirely crazy.
Now that you’re intrigued, let’s make some Piggie Chow.
Remember when you were a kid and there was a party or someone’s birthday? There would be a plethora of delicious treats to eat. Cupcakes, rice crispy treats, cookies, ice cream, and if you were really lucky, puppy chow.
Mmmmm puppy chow. That delicious, messy, crunchy, chocolatey, sweet treat.
I LOVED puppy chow. I have no idea why, but that stuff was like crack to me. Maybe it was because it was a treat that my mom never really made so it wasn’t around that often. Maybe it was because it was that holy combination of peanut butter and chocolate. Maybe it was because it was just so dang addictive. Whatever it was, I couldn’t get enough of the stuff when it was around.
It has been years since I last had puppy chow. Like probably since high school. That is quite a bit of time to be sans puppy chow. But alas, I started being healthier and changing the way I ate and puppy chow wasn’t really allowed to follow along for the ride.
Then I started eating low-carb/keto and discovered Epic Pork Rinds.
I know the thought of pork rinds conjures up creepy 40-year old men who still live at home and play video games all day and wash their tub of pork rinds down with a glass of Mountain Dew… but these aren’t like this.
Epic’s pork rinds come in flavors like BBQ, Salt & Pepper, and Chili Lime. They source their pigs, respect the process of eating animals, and even oven bake rather than fry some flavors of their rinds.
These are fancy pork rinds ya’ll.
When I found out they had a Pink Himalayan Sea Salt flavor of pork rinds, I was excited to experiment with them in a few recipes. I have no idea why, but the thought of puppy chow came to mind. Maybe I could make a puppy chow-esque treat with these pork rinds?
I was willing to try.
My first attempt actually turned out pretty fantastic. I made a few tweaks to the original puppy chow recipe. Ok, more than a few. But I was pleasantly surprised that it sort of resembled the puppy chow I remembered.
I know it’s weird to picture pork rinds as a sweet treat and I know a lot of you are going to completely ignore this recipe. That’s ok. For those of you that do try it, I promise you’re in for a nice surprise.
Ok, enough trying to convince you that pork rinds are totally worth it. Time to give it a shot!
Piggie Chow- serves 6
Calories: 275 Total Fat: 24.25g Carbs: 4.64g Fiber: 2.9g Protein: 11.49g
- 1 bag of Epic Pink Himalayan Sea Salt Pork Rinds or 2.5 oz of your favorite plain pork rinds
- 1/4 cup coconut oil, melted
- 1/2 cup macadamia nut butter (could use any nut butter you prefer)
- 1.5 oz unsweetened chocolate (I used this kind)
- 2 squares Lindt’s 90% Supreme Dark Chocolate (you could also use milk chocolate)
- 10 drops liquid stevia OR 1-2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- Pour the pork rinds in a large bowl and line a large baking sheet with parchment paper or a Silpat. Set both aside.
- Add the coconut oil, macadamia butter, and chocolate in a small saucepan. Stir to combine and then place on the stove and melt everything together over low heat. Keep stirring the entire time so the chocolate doesn’t scald.
- Once everything is melted, remove from heat. Add the vanilla extract and your choice of sweetener. Stir to combine.
- Pour the chocolate mix over the pork rinds. Use a rubber spatula to gently stir the pork rinds until they are all covered with chocolate. It might take a while to fill all the nook and crannies, just keep stirring.
- Once covered, spread the pork rinds in an even layer on the baking sheet. Place the baking sheet in the fridge for at least 30 minutes. Sidenote: If you have a ton of leftover melted chocolate in the bowl, pour it into silicone molds and freeze. BOOM instant chocolate!
- Once the chocolate has set, gently break up the pieces and store in an airtight container in the fridge for up to three days.