do you like the combination of salty and sweet?
crunchy and smooth?
good, me too. and we’re in for a treat :) these choco crunch bars combine all the things - they are gluten-free, vegan, refined sugar-free and come together in less than 10 minutes. make these to share or enjoy them all to yourself.
this recipe combines two components - silky smooth dark chocolate made with coconut oil and raw cacao powder and a crunchy layer of crisped rice with coconut flakes, nuts and seeds for texture.
to make chocolate, combine until smooth:
1/4 c melted coconut oil
1/4 c raw cacao powder
stevia or honey to sweeten
pinch pink salt
optional adaptogen boost - add 1 tsp maca or ashwagandha powder
for crunchy layer, mix together:
1 1/2 cups puffed rice cereal
1/4 c toasted coconut flakes
1/4 c nuts or seeds (for seed cycling use flax + pumpkin for follicular phase or sesame + sunflower for luteal phase)
combine chocolate and crunchies together. spread into glass pan lined with silicone baking mat (silpat) or parchment paper.
refrigerate for 30 minutes until set.
cut into squares and enjoy.
I love these with a nice cup of tea or chicory coffee. If you try these, please share your fave mix-ins below!
