Homemade Chocolate Crunch Bars (Vegan and GF).
These chocolate crunch bars are so simple to make and so rich and delicious! This is a dairy free, allergy friendly candy that kids and adults love.
Ingredients
- ¼ cup organic coconut oil measure it after it has melted - if you start with a scant ¼ cup of solid coconut oil, that should be about right
- ¼ cup unsweetened cocoa powder
- 2 ¼ Tablespoons maple syrup
- ¼ cup crispy rice cereal
Instructions
- 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.
Notes
The molds I used are about 3 inches by 6 inches, and rather flat. Nutrition facts are for ⅓ of a candy 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.
You could also use any type of crispy cereal that works for you. Rice chex, corn chex, corn flakes, etc.
Store leftover chocolate in the refrigerator for up to 2 weeks.
You can also store this in the freezer for up to 3 months.
Nutrition
Calories: 107kcalCarbohydrates: 8gProtein: 1gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 1mgPotassium: 72mgFiber: 1gSugar: 5gCalcium: 13mgIron: 1mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!