Crunchy almond butter chocolate bars

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5 from 1 review

A delicious little sweet treat that’s gluten-free and easily made vegan. Make these to store in the freezer for a delicious healthy dessert!

Scale

5 cups puffed brown rice cereal

1/3 cup coconut butter

2 tablespoons butter (or vegan butter)

1 tablespoon cocoa powder

2/3 cup smooth almond butter (or nut butter of choice)

1/2 cup maple syrup

1 teaspoon vanilla extra

Big pinch of sea salt

1/2 bag of chocolate chips for dipping

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Line a 9×13 inch baking dish with parchment paper. Pour the brown rice cereal into a large bowl.
In a small saucepan, heat the coconut butter, butter, cocoa powder, almond butter, maple syrup, vanilla, and salt on medium-low heat until smooth and creamy.
Pour the mixture onto the brown rice cereal and gently stir to coat.
Gently press the mixture into the baking dish and set in the fridge to harden, about 1 hour.
In a glass bowl, microwave the chocolate chips for 30-second intervals, stirring in between, until smooth and melted.
Remove the bars from the pan, using the parchment paper, and cut into 24 pieces. Dip each bar into the melted chocolate and place back on a parchment-lined serving platter or the baking dish to set in the fridge.
Serve and enjoy!

Store in the fridge until serving because at room temperature, the bars don’t hold their shape as well.

Freeze any additional bars! They’re so good out of the freezer.

Find it online: https://fitnessista.com/crunchy-almond-butter-chocolate-bars/