Crunchy, puffy rice cereal plus creamy peanut butter makes these bars from the Vegan Chocolate Treats cookbook a pleasant cross between crunch bars and peanut butter cups. Swap in pecan or almond butter for a peanut-free take.
What you want:
3 cups rice cereal
1 tablespoon chia seeds
⅓ cup peanut butter
7 tablespoons maple syrup
3 tablespoons coconut oil
1 teaspoon vanilla extract
For the chocolate coating:
1 cup vegan chocolate chips
2 teaspoons coconut oil
Culinary-grade rose petals, crumbled, for topping
What you do:
- Line an 8 x 8-inch pan with parchment paper, leaving a 1-inch overhang.
- In a big mixing bowl, place cereal and chia seeds and put aside.
- In a microwave-safe bowl, add peanut butter, maple syrup, coconut oil, and vanilla and microwave for 15 seconds, after which stir till clean. Pour combination into bowl with cereal and stir till all cereal is effectively coated. Press combination into backside of pan and pack down tightly. Place pan in fridge and chill for half-hour.
- Take away pan from fridge, use parchment overhang to take away block of bars from pan, and reduce into 10 evenly sized bars. Place in freezer.
- For the coating, in a microwave-safe bowl, soften chocolate and coconut oil in 15-second increments, stirring in between, till clean. Cowl rice bars utterly in chocolate and chill in freezer till strong, 10 to fifteen minutes. Sprinkle with rose petals earlier than serving.
For extra vegan chocolate peanut butter recipes, learn:
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