Gluten-Free and Vegan Crunch Bars
 
Prep time
Total time
 
Author:
Serves: 8 large bars or 16 squares
Ingredients
Instructions
  1. Line an 8x8 or 9x9 inch pan with foil or parchment paper.
  2. Then, in a double boiler add the coconut oil. Once it’s melted, whisk in the cacao powder, maple syrup, vanilla extract, and sea salt.
  3. Thereafter, fold in the rice crispy cereal.
  4. Transfer it to the prepared pan and move it to the refrigerator for about 2 hours, or until completely solidified. You can also put it in the freezer for about 20-30 minutes so it solidifies quicker.
  5. Slice into bars or bites of preferred size and enjoy! :)
Notes
If you don't have a double boiler you can make one by filling water a little less than half way up a medium saucepan. Then, set a heat-safe bowl over the top and bring the water to a boil.
If you use a 9x9 inch pan your bars will be a bit thinner.
These will last about a month in the fridge in an airtight plastic bag or container and up to 3 months in the freezer in an airtight plastic bag or container. :)
Recipe by Sabrina's Sinless Secrets at https://sabrinassinlesssecrets.com/dessert-recipes/gluten-free-vegan-crunch-bars/