Can I substitute the cacao butter in this recipe?

Cacao butter helps the bars set and provides a rich flavor; coconut oil could be a substitute, but it might alter the texture and taste slightly.

How long do these chocolate rice krispy bars need to chill?

The recipe specifies chilling for 3-4 hours in the refrigerator to allow them to harden properly before slicing.

What if the chocolate mixture isn't runny enough?

If the melted almond butter, cacao butter, and agave nectar mixture with cacao powder isn't easily pourable, you can add 1-2 tablespoons of coconut milk to achieve the desired consistency.

How should I store leftover chocolate rice krispy bars?

Store the sliced bars in an airtight container in the refrigerator, as they need to remain chilled to maintain their firm texture.

8 years ago

Easy Chocolate Rice Krispy Bars
[Vegan, Gluten-Free]

Name: Easy Chocolate Rice Krispy Bars [Vegan, Gluten-Free]
Cook time: 180 min
Yield: 16 squares
Ingredients: 1/2 cup almond butter; 3 tablespoons cacao butter; 2 tablespoons agave nectar; 3 tablespoons cacao powder; 1/4 cup coconut; 1/4 cup large flake oats; 1 3/4 cup rice puffs

LP By: Laura Peill

Author Bio

An avid runner and passionate foodie, Laura writes the blog Chronicles of Passion, a healthy... Read More

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Close-up of a stack of easy vegan gluten-free chocolate rice krispy bars, showing the rich chocolate base and puffed rice texture, served on a white plate.

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Easy Chocolate Rice Krispy Bars [Vegan, Gluten-Free]

102

16 squares

180

Dairy Free

These 7-Ingredient Rice Krispy Bars are a cinch to make! Simply mix all of the ingredients together, pour the mixture into a tray, and bake. They're the perfect healthy snack or after dinner treat!

Ingredients You Need for Easy Chocolate Rice Krispy Bars [Vegan, Gluten-Free]

1/2 cup almond butter
3 tablespoons cacao butter
2 tablespoons agave nectar
3 tablespoons cacao powder
1/4 cup coconut
1/4 cup large flake oats
1 3/4 cup rice puffs

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How to Prepare Easy Chocolate Rice Krispy Bars [Vegan, Gluten-Free]

In a medium size pot, melt the almond butter, cacao butter, and agave nectar. Stir in the cacao powder until completely incorporated. The mixture should be quite runny an easily pourable. If not, add 1-2 tablespoons of coconut milk.
Once the mixture has melted and the chocolate is incorporated, add in the coconut, oats, and rice puffs. Stir to incorporate and create a thick mixture.
Spread the mixture into a square baking dish lined with baking paper, and place in the refrigerator to harden for 3-4 hours.
Slice and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.