CHOCOLATE RICE CRISPY BARS
Vegan, Gluten Free, Refined Sugar Free = Guilt Free.
Prep Time: 15 minutes
2 cups 100% chocolate chips (you can also use 85%, or even lower percentages – just beware that the lower the percentage, the higher the sugar content and a lot of these contain soy lecithin if you are soy-free
1 cup almond butter (or any other nut butter or seed butter)
1 cup date paste or date syrup (make the date paste by soaking 1 cup of pitted dates in hot water for 2-3 hours, drain, then blend to a smooth paste with 1.5c water) – you can also buy date syrup from grocery stores
1/2 tsp stevia
1 tbsp vanilla essence
4 cups rice puffs (choose plain, unsweetened)
2 tbsp coconut oil
Melt the chocolate chips in the microwave or over the stove (bring an inch of water to boil in a saucepan, then place the chocolate chips in a bowl, and place it inside the saucepan, stirring to melt)
Add the coconut oil, vanilla essence, stevia and almond butter to the melted chocolate, stir to combine evenly.
Mix in the rice crispy, stir to combine evenly
Pour mixture into a lined 9×9 baking dish
Place it into the fridge for 2-3 hours.
Once firmed in the fridge, cut into slices and then keep in the fridge until ready to serve.
Note – these do melt in the heat so make sure you keep them in the fridge and not in a hot car as the chocolate will melt.