How to Make Gluten Free Vegan Crunchy Bars | Allergy Friendly Candy Bars

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cacao nibs

Cacao nibs are less sweet and add crunch.

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Shredded coconut is often less expensive.

Melt 3 cups of chocolate chips or chocolate chunks with 4 teaspoons of coconut oil in a double boiler until smooth.

Add toasted coconut extract to the melted chocolate mixture and stir until incorporated.

Stir in 1 and 1/2 cups of crisp rice into the chocolate mixture until evenly coated.

Line a baking pan with parchment paper and grease the bottom with a little coconut oil.

Spread the chocolate and rice mixture evenly into the lined pan.

Optionally, use a candy bar mold for uniform bars instead of a pan.

Allow the mixture to cool and set in the freezer until firm.

Once set, cut the candy into bars and plate them up for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens