These no bake chocolate bars are sure to satisfy a sweet tooth. Zesty, vegan and gluten free!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 20 minutes
- Yield: 12 bars
- Category: Dessert, Snack
- Cuisine: American, Glutenfree, Vegan
Ingredients
To melt:
- 1/4 cup chocolate (chips, chopped bar, dark. I use enjoy life semi sweet or whole foods vegan)
- 2-3 Tablespoons raw sugar or other sweetener (depends on sweetness of the chocolate)
- 2 Tablespoons Coconut milk or non dairy milk/creamer (I used SoDelicious plain coconut milk,)
- 1 Tablespoon agave syrup
- 1/2 teaspoon coconut oil
Dry:
- 1/2 cup coarsely ground almonds
- 1/2 cup + 1/4 cup coarsely crushed rice krispies
- 1 teaspoon lemon zest
- a generous pinch of spices of choice (I am currently on a ginger and clove binge)
- a generous pinch of salt
Method
- Keep all the dry ingredients ready, mix 1/2 cup almonds and 1/2 cup rice krispies, spices, salt and zest and keep aside. Keep additional 1/4 cup crushed rice krispies in a bowl too
- In a pan, add the coconut milk, agave and sugar/sweetener and coconut oil.
- Heat on low and bring to a boil, stirring occasionally.
- Add the chocolate and mix continuously for a few seconds and switch off heat.
- Keep stirring till all of it is melted into a nice flowy glaze.
- Add the dry ingredients and mix well. Add more krispies if needed to make a stiff doughy mix.
- Oil hands and pat this mix down on parchment into thickness desired. I made a 1/2 inch thick, 8 by 8 inch somewhat square.
- Refrigerate for an hour, cut, eat!
For the Cake version:
- Crumble up the cake into fine crumbs (Used a little more than 1 cup crumbs) instead of the dry ingredients. If the cake is already sweet enough, skip the sugar in the melted chocolate mix. Add dry to wet, spread, cool, cut, eat.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.