An easy no-bake recipe for vegan chocolate crunch bars! Made with maple syrup or stevia, these are not only healthy but also tasty and quick. Refined sugar-free and gluten-free, but still filled with lots of goodness.
3ozdark chocolate(60 g) I used Lindt 85%, feel free to use a less-rich chocolate if you prefer
1/4cupcoconut oil(90 ml) I used extra virgin, but you can use refined for a more neutral taste
2tablespoonscoconut butter (manna)(28 g) you can substitute more coconut oil if you don't have any
2tablespoonsalmond butter(32 g)
1tablespoongranulated or sticky sweetener(15 ml) I recommend maple syrup, honey or a stevia/erythritol blen
1.5cupsRice chex(45 g)
To a microwave-safe bowl, add dark chocolate, coconut oil and coconut butter (if desired). For a neutral taste, you can use refined coconut oil and replace the coconut manna with more coconut oil.
In 30 second increments, microwave until the chocolate and coconut oil are melted. Be sure to stir in between, so the chocolate does not burn.
Add in almond butter and sweetener of your choice. I recommend maple syrup, honey or a stevia/erythritol blend. Stir until well-incorporated.
Add in Rice Chex and stir until well-coated. You may need to crush some of the chex to make it fit the chocolate mixture.
Add to a dish lined with parchment paper and pour in the mixture. If necessary, flatten out mixture.
Place in fridge for 30 minutes, or until hardened. Cut into pieces and serve immediately or store in an air-tight container in the fridge for up to a week, or freezer for up to one month.
Nutrition Facts (per serving, 1/8th of a batch): 223 calories, 19 g total fat, 10 g total carbs, 3 g fiber (7 g net carbs), 3 g protein