I love chocolate and I am always playing with my recipes! This one is inspired by New Nestlé Crunch but mine is without the guilt! This recipe has become one of my favorites! I’ve also tried with quinoa, which is good but not as ‘airy’ as crispy rice.
They are not only gluten free, they contain: Protein, fiber, healthy fats, probiotics, along with fruits and vegetables! Yes, you read that right! But beware, they are addicting! I’m sure it can go without saying, but I’ll say it anyway – they should be eaten in moderation! But if you are going to eat chocolate bars…choose this one! It’s one of those little choices that matter!
Gluten Free … Guilt free!
Chocolate Crunch Bars
1/2 c. coconut oil
2 squares Bakers unsweetened chocolate
1 scoop LCM Chocolate whey protein (10+servings of fruits and vegetables in every scoop!)*choose chocolate in drop down box*
1/4 c. shredded coconut
1/2 – 3/4 c. chopped nuts (I usually use a mix of almonds and macadamia nuts)
1/3 c. peanut butter – creamy or crunchy
1 Tbsp. unsweetened carob powder (cocoa can also be used, but carab is a little less bitter)
1 c. Erewhon Crispy Brown Rice
1 tsp. organic vanilla
1/2 tsp. liquid stevia
In a saucepan over low heat melt coconut oil and chocolate squares. Stir in peanut butter until it’s a nice creamy texture. While that is melting, mix remaining ingredients in a small bowl. Add chocolate and peanut butter mixture and pour into a storage container and place in freezer. I try to cut my pieces when it’s still soft and then return to freezer until it’s more solid.
Don’t choose this:
Sugar, Wheat Flour, Hydrogenated Coconut Oil, Hydrogenated Palm Kernel Oil, Alkalized Cocoa, Nonfat Milk, Crisped Rice (rice flour, sugar, barley malt, salt) and 1% or less of High Fructose Corn Syrup, Soy Lecithin, Artificial Vanilla Flavor, Salt, Baking Soda, Lactic Acid Esters, TBHQ and Citric Acid, Ground Peanuts.