Mini Crunch Bars with Peanut Butter Shell Drizzle
Ingredients
The Crunch Bar
-
½
cup
coconut oil
-
½
cup
unsweetened cocoa powder
-
5
tablespoons
liquid sweetener (maple syrup, agave, etc.)
-
pinch
fine grain sea salt
-
1
teaspoon
pure vanilla extract
-
1
cup
rice crisp cereal
The Peanut Butter Shell Drizzle
-
2
tablespoons
all-natural peanut butter
-
1.5-2
teaspoons
coconut oil
-
1
teaspoon
liquid sweetener (maple syrup, agave, etc.)
Instructions
- Line a 9x5 inch loaf pan with parchment paper.
- Melt the coconut oil in a pot over low heat and whisk in the other crunch bar ingredients, except for the rice crisp.
- Once smooth, remove from heat and stir in the rice crisp cereal.
- Pour the mixture into the prepared pan and freeze for 10-15 minutes until solid.
- For the drizzle, melt the coconut oil and whisk in the peanut butter and liquid sweetener.
- Scoop the drizzle mixture into a plastic bag.
- Remove the crunch bar from the freezer and cut into 12 mini bars.
- Drizzle the peanut butter mixture over the bars and return to the freezer for about 5 minutes until solid.
- Serve straight from the freezer or fridge.
Nutrition Facts (estimated)
Servings
12
Calories
140
Total fat
12g
Total carbohydrates
10g
Total protein
2g
Sodium
25mg
Cholesterol
0mg
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