Place Puffin Cereal into the food processor to crush. You will need 1 1/2 cups of crumbs for crust.
Combine cereal crumbs, sucanat, and butter and milk in pie plate. Blend with a fork. Press into bottom and up sides. Bake about 10 minutes at 350 degrees F. Allow to cool thoroughly before filling.
Whisk cocoa, corn starch, sucanat, and sea salt together in medium saucepan.
First whisk in 1/3 cup milk thoroughly. Then whisk in remaining milk. Heat over medium-high heat, stirring frequently until mixture begins to release steam. Turn down to medium-low heat and stir constantly until thickened. Remove from heat.
Vigorously whisk in peanut butter and vanilla until smooth. Pour into cooled pie crust. Allow to cool to room temperature then cover and refrigerate a few hours or over night. Serve chilled.
Garnish with whipped cream and peanuts. Leave out the cocoa or peanut butter if you’d like. In a rush? Skip the crust. Just make the pudding and serve it layered with whole cereal, parfait-style.
Chocolate Peanut Butter