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Chocolate Coated Puffed Rice Bars (Dairy-Free, Gluten-Free, Vegan)

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Is there anything in life more satisfying than the contrast between the chocolate layer and puffed rice layer of these Chocolate Coated Vegan Puffed Rice Bars?! Your first pay check, getting your first job? Nope – there isn’t, this is it! These are one of my all time favourite recipes, since you can make a big ol batch of them and keep them in the fridge for 5 days, you can throw one in a sandwich bag, throw that bag into your bag (there’s a lot of throwing happening here, are you going to a basketball game or what?) and enjoy them on the go.

Further Food Commentary:

These deliciously rich bars make a delicious and satisfying snack for at home or on the go! The peanuts and crunchy peanut butter contribute the 6g of protein to these bars, making them a great snack option to keep you full between lunch and dinner! The coconut oil contributes what is known as "good cholesterol", HDL! HDL cholesterol is great for our heart health because it has been shown to help lower high triglyceride levels and lower our risk of heart disease. All in all, these sweet and savory bars are the perfect snack option and are even packed with a little crunch!

By Liz Lederman

Chocolate Coated Puffed Rice Bars (Dairy-Free, Gluten-Free, Vegan)

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:30 minutes
  • Servings: 12

Ingredients

Bars:

2/3 cup peanuts, roughly chopped
1/3 cup puffed rice
1/5 cup runny honey
3 tablespoons of crunchy peanut butter
pinch of salt

Chocolate:

1/2 cup of cocoa or cacao powder
2 tablespoons of coconut oil
5 tablespoons of agave syrup

Instructions

  1. Line a 9 x 7 inch baking tray with parchment paper.
  2. In a large bowl, stir together the chopped peanuts and puffed rice.
  3. Melt the honey and peanut butter and stir into the bowl with the peanuts and puffed rice.
    Transfer the mixture onto the lined baking tray, pressing down on it with a rolling pin or spatula.
  4. To make the chocolate layer, melt the coconut oil and stir in the cocoa or cacao powder and agave syrup. Mix well and pour over the puffed rice.
  5. Place in the freezer for about 30 mins to set and cut into 12 slices. Keep it in the freezer in an airtight container to enjoy for days ahead.
Line a 9 x 7 inch baking tray with parchment paper. In a large bowl, stir together the chopped peanuts and puffed rice. Melt the honey and peanut butter and stir into the bowl with the peanuts and puffed rice. Transfer the mixture onto the lined baking tray, pressing down on it with a rolling pin or spatula. To make the chocolate layer, melt the coconut oil and stir in the cocoa or cacao powder and agave syrup. Mix well and pour over the puffed rice. Place in the freezer for about 30 mins to set and cut into 12 slices. Keep it in the freezer in an airtight container to enjoy for days ahead.

Nutrition Information

Per Serving: Calories: 288; Total Fat: 10 g; Saturated Fat: 4 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 20 mg; Potassium: 101 mg; Carbohydrate: 49 g; Fiber: 2 g; Sugar: 38 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 4%; Calcium: 2%

Easily add more protein to these delicious bars with a scoop of Collagen Peptides!

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Michaella Mazzoni Contributor
Michaella
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