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Mini Crunch Bars Recipe

Mini Crunch Bars made with dairy-free chocolate, gluten-free rice cereal, and coconut oil. Use a standard ice cube tray to make these individual serving chocolate crunch treats!
Course Dessert, Snack
Prep Time 10 minutes
Cook Time 2 hours
Freezing Time 2 hours
Total Time 2 hours 10 minutes
Author Tessa Fisher


  • 1 1/2 cups (10oz) dairy-free chocolate chips semi-sweet or dark
  • 2 teaspoons coconut oil or almond butter
  • 3/4 cup gluten-free rice cereal I use Erewhon brand


  • Lightly spray an ice cube tray with cooking spray. Using a pastry brush, wipe sides and make sure to remove excess spray so that it does not pool.
  • Place chocolate chips in a medium microwaveable bowl. Melt at 30 second intervals until mostly melted. Stir until remaining solid pieces have melted. 
  • Add coconut oil to the chocolate and stir until completely melted and dissolved into mixture. 
  • Stir in rice cereal, making sure to completely coat it. Use a spoon to fill ice cube cavities evenly with chocolate mixture. Place in freezer for at least two hours.
  • Once set, twist ice cube trays to release. Store mini crunch bars in an airtight container.