(Vegan) Chocolate Almond Butter Crunch Bars

(Vegan) Chocolate Almond Butter Crunch Bars

Inspired by CeleryandCupcakes

Ingredients

Makes 16 bars

3 cups crispy rice cereal

¼ teaspoon salt

1 cup almond butter (can sub nut or seed butter)

1 ½ cups semisweet chocolate chips

½ cup maple syrup

4 tablespoons coconut oil

Directions

Line a 8x8-inch baking pan with parchment paper. Set aside.

Stir crispy rice cereal and salt in a large bowl. Set aside.

Place almond butter, chocolate chips, maple syrup, and coconut oil in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir until the chocolate is completely melted and the mixture is shiny and smooth.

Alternatively you can heat in the microwave at 20 second intervals until completely melted. Stopping and mixing between each interval.

Pour chocolate mixture over crispy rice cereal and mix until thoroughly combined.

Pour into the lined baking sheet and refrigerate until set.

Remove and cut into bars.

Store in an airtight container in the refrigerator up to 4 weeks.