Mini Crunch Bars with Peanut Butter Shell Drizzle

Name: Mini Crunch Bars with Peanut Butter Shell Drizzle
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons coconut oil, as needed to thin out; 237 milliliters rice crisp cereal; 1 pinch pinch of fine grain sea salt, to taste; 1 teaspoon liquid sweetener (maple syrup, agave, etc.); 2 Tbsps all-natural peanut butter (or any nut/seed butter); 118 milliliters unsweetened cocoa powder; 1 teaspoon pure vanilla extract

Mini Crunch Bars with Peanut Butter Shell Drizzle is a vegan side dish. This recipe serves 12. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 35 calories. Head to the store and pick up liquid sweetener, rice cereal, grain sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 minutes.

Instructions

For the crunch bar: Line a 9x5 inch loaf pan with two pieces of parchment paper, one going each way. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal.

Ingredients you will need

Coconut Oil

Cereal

Rice

Equipment you will use

Baking Paper

Loaf Pan

Whisk

Pot

Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.For the PB drizzle: Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie.

Ingredients you will need

Sweetener

Peanut Butter

Coconut Oil

Chocolate

Equipment you will use

Whisk

Frying Pan

Remove crunch bar from freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bar (you can also try drizzling it with a spoon, if desired).Return bars to the freezer until the PB drizzle is solid, about 5 minutes.

Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don't suggest keeping them out long. Store leftovers in the fridge or freezer.