Homemade chocolate crunch bars are a delicious treat that’s allergy friendly! It’s easy to use a chocolate bar mold to make these at home.
I made homemade chocolate crunch bars! But with dark chocolate, so even better than the original (if I do say so myself). :)
It’s always nice when you can make something that you used to love, but now can’t have due to food allergies. And it’s even nicer when you like your version more than the original product!
These chocolate crunch bars are just a little too easy…I may have to hide the recipe from myself so that I don’t go overboard.
A few months ago I found out you can make chocolate with simple pantry ingredients and I was intrigued. And then I tried it, and I was excited! Easy to make, delicious, dark chocolate you can make at home? What magic is this?
And then recently I started thinking about all the fun things you could add to this rich homemade chocolate. Crispy rice, pumpkin seeds, dried fruit, you name it.
I bought a silicone candy bar mold, and that was the end of that! Crunch bars all around. If you can’t have crispy rice cereal, you can also make these with toasted quinoa. Or you could break up a safe cereal that works for your diet, like Chex or corn flakes.
This homemade chocolate is just a starting point – you can customize it to suit your needs.
How do you make homemade chocolate from scratch?
- Melt the coconut oil in the microwave. Allow it to cool just slightly before adding the maple syrup and cocoa powder.
- Stir until smooth.
- Pour the mixture into a candy mold.
- Refrigerate until the chocolate is firm.
You can use any type of candy mold that works for you! Make fun shapes for the holidays, make little chocolate squares or big bars. This recipe can be adapted – double or triple it to make more.
Can I use a different oil other than coconut oil?
Since coconut oil turns solid when cool, it is important that you use coconut oil for this recipe. A different oil, like canola oil or avocado oil will not turn solid, and you can’t have runny chocolate bars! That won’t work.
What type of coconut oil should I use to make chocolate?
If you don’t like the flavor of coconut, you will want to use a refined coconut oil for a neutral taste. I enjoy the flavor of coconut, so I use unrefined coconut oil to make this homemade chocolate.
Now, this chocolate does get a little melty, so you definitely need to store it in the refrigerator. And you also need to make sure that little hands aren’t just holding on to pieces of it until it is a melty mess. :)
I love how easy it is to make these neat looking bars – the silicone really works so well to mold the chocolate, and it’s super easy to remove it once it has hardened. I think chocolate hearts would be pretty for Valentine’s Day, and little trees for Christmastime would be very festive.
Disclosure: This post contains affiliate links.
Homemade Chocolate Crunch Bars (Vegan and GF).
Combine the melted coconut oil, cocoa powder, and maple syrup. Stir well until smooth.
Stir in the crispy rice cereal. If the mixture is still warm from the melted coconut oil, let it cool to room temperature before moving on to the next step.
Spoon the mixture into chocolate bar molds. Smooth it out with the back of a spoon.
Place in the refrigerator for about an hour or until firm.
Pop the bars out of the molds and enjoy!
Store leftovers in the refrigerator or freezer.
The molds I used are about 3 inches by 6 inches, and rather flat. Nutrition facts are for one bar.
If your molds are smaller, the serving size will be different.
Please call the company to make sure that any ingredients are safe for your allergies. At the time of this original post, we had a brand of crispy rice cereal that I trusted. Now I make my own toasted quinoa to make crunch bars.
Lightly adapted from My Whole Food Life.
Looking for more homemade candy ideas?