Enjoy the light crunch of crisp puffed rice folded into luscious vegan chocolate with these Vegan Crunch Bars. The plant-based version of the classic Halloween candy.
What is a crunch bar?
Crunch bars are chocolate candy bars. The classic candy bar is made from milk chocolate and crisped rice.
This vegan version of crunch bars still uses chocolate and puffed rice. It's make from plant-based foods for a healthier version of the classic candy.
Why I love these Vegan Crunch Bars
- Dietary needs - these bars are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Healthier version of a classic - these crunch bars are made with whole food plant-based ingredients so you can avoid the sugars, oils, and other processed ingredients in the store-bought version
- Freezer friendly - if you don't eat the entire batch in one sitting, these bars store very well. They'll last in the freezer for several months
Ingredient Notes & Substitutions
- Vegan Dark Chocolate: I used a mix of 100% unsweetened chocolate and vegan semi-sweet chocolate. If you prefer a sweeter chocolate, you can use any vegan dark or semi-sweet chocolate like Enjoy Life or Pascha.
- Nut Butter: like almond or cashew
- Vanilla
- Salt
- Puffed Grain: crunch candy bars use a version of rice krispies cereal. To keep this recipe completely plant-based avoid buying actual rice krispies cereal - there are preservatives and sugar that we can easily avoid. Choose puffed rice or another puffed grain like puffed amaranth or quinoa.
How to make Vegan Crunch Bars
Step 1. Line a container or baking pan with parchment paper.
Step 2. In a microwave-safe dish, heat the chocolate on 50% power. Stir every 30-60 seconds to avoid burning the chocolate.
Step 3. Whisk in the nut butter, vanilla, and salt.
Step 4. Stir in the puffed grain.
Step 5. Pour the chocolate mixture into the parchment-lined container. Smooth out the top of the chocolate to create an even layer. Refrigerate for at least one hour, until the chocolate is hardened.
Step 6. Use a sharp knife to slice into bars. Or simply break into chunks. Enjoy!
FAQs & Expert Tips
Use sunflower seed butter or tahini instead of nut butter.
Store in the fridge or freezer. Avoid leaving the bars on the counter for too long to prevent melted chocolate. These bars will last for several weeks in the fridge and several months in the freezer.
Recipe Prayer
Thank you God for these delicious treats. We are grateful to celebrate Halloween and nourish our bodies. Amen.
More vegan Halloween recipes
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📖 Recipe
Vegan Crunch Bars
Ingredients
- 12 Ounces Vegan Dark Chocolate
- ⅓ Cup Nut Butter like almond or cashew
- 1 Teaspoon Vanilla
- ½ Teaspoon Salt
- 2 Cups Puffed Millet or Puffed Rice or Puffed Amaranth
Instructions
- Line a container or baking pan with parchment paper.
- In a microwave-safe dish, heat the chocolate on 50% power. Stir every 30-60 seconds to avoid burning the chocolate.
- Whisk in the nut butter, vanilla, and salt.
- Stir in the puffed grain.
- Pour the chocolate mixture into the parchment-lined container. Smooth out the top of the chocolate to create an even layer. Refrigerate for at least one hour, until the chocolate is hardened.
- Use a sharp knife to slice into bars. Or simply break into chunks. Enjoy!
Nutrition
Nutrition information is an estimate.
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