It's time I share with you a very moreish, finger-licking good recipe I've been enjoying for a while now... my chocolate crunch bars. This recipe is ridiculously easy to make (simplicity is my motto)! It's gluten free, dairy free, refined sugar-free and also vegan-friendly! It makes a very satiating snack for when that dreaded 3-4pm sweet tooth comes on, or a yummy post-dinner treat.
Remember to tag #NBnutrition if sharing this recipe on social media, I always LOVE seeing your creations!
Ingredients:
Method:
Melt coconut oil in a small saucepan over low heat. Once melted add cacao powder, maple syrup, vanilla essence and salt. Stir together until combined.
Add puffed brown rice to a mixing bowl and pour chocolate mixture ontop, mix together until well combined.
Line a square baking dish with baking paper, pour mixture in and spread evenly. Pop this mixture into the freeze for 15-20 minutes to set.
Once set, lift the baking paper out of the dish, and place onto a chopping board, cut into 8 bars and enjoy!
Keep the bars in the freezer so the chocolate stays set.
Ingredients
Directions
Melt coconut oil in a small saucepan over low heat. Once melted add cacao powder, maple syrup, vanilla essence and salt. Stir together until combined.
Add puffed brown rice to a mixing bowl and pour chocolate mixture ontop, mix together until well combined.
Line a square baking dish with baking paper, pour mixture in and spread evenly. Pop this mixture into the freeze for 15-20 minutes to set.
Once set, lift the baking paper out of the dish, and place onto a chopping board, cut into 8 bars and enjoy!
Keep the bars in the freezer so the chocolate stays set.
hi what can i use instead of coconut oil daughter is highly allergic to coconut thanks hillary
hello! you could try ghee instead, however it will change the taste quite a bit