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!
- 1 ½ cups (10oz) dairy-free chocolate chips semi-sweet or dark
- 2 teaspoons coconut oil or almond butter
- ¾ 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.
Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 2g | Sugar: 10g | Calcium: 29mg | Iron: 2mg